Strawberry Mochi Recipe: Soft, Chewy Bites with a Juicy Surprise
Soft, chewy mochi wrapped around fresh, juicy strawberries—a simple Japanese-inspired treat that's as fun to make as it is to eat.
Ingredients
- 15 fresh whole strawberries washed and thoroughly dried
- 1½ cups Mochiko sweet rice flour
- 1 cup granulated sugar
- 1½ cups water
- 2 drops white vinegar
- 2 drops red food coloring optional
- Cornstarch or additional Mochiko flour for dusting
Instructions
- 1. Remove green leaves from strawberries and dry them thoroughly.
- 2. Prepare your work surface by covering it with parchment paper and dusting generously with cornstarch or Mochiko flour. Also dust a plate or container for finished mochi.
- 3. In a medium microwave-safe bowl, mix Mochiko flour and sugar.
- 4. Add water, vinegar, and food coloring to the bowl. Whisk until smooth.
- 5. Cover the bowl with a microwave-safe plate or plastic wrap.
- 6. Microwave on high for 1 minute. Remove and stir well. Re-cover and microwave for another minute. Repeat this process, stirring after each minute, until the mixture has cooked for a total of 4 minutes and is thick, sticky, and translucent.
- 7. Allow the mochi dough to cool slightly until safe to handle. Dust your hands with cornstarch or Mochiko flour.
- 8. Scoop a portion of dough (about 2 tablespoons), flatten into a disk 3½–4 inches wide.
- 9. Place one strawberry upside down in the center of the mochi disk. Pinch and stretch the dough around the strawberry to seal completely.
- 10. Roll the mochi gently into a ball and place seam-side down on the prepared plate. Repeat with remaining dough and strawberries.
- 11. Store finished mochi at room temperature in an airtight container for up to 1 day.
Notes
Dry strawberries thoroughly to prevent the mochi from slipping.
Dust hands and surfaces generously to prevent sticking.
Mochi is best enjoyed the day it’s made for optimal softness.