Strawberry Mochi

For this recipe, make sure you are using glutinous rice flour. This can be found at local Asian stores.

Add the glutinous rice flour, corn flour & white granulated sugar to a bowl.

Mix the dry ingredients.

Pour in the milk. I used cold milk straight out of the refrigerator.

Add in the pink food colouring. This step is optional but it makes the mochi’s so aesthetically pleasing instead of having them white.

Whisk together until smooth.

Pour the mixture through a strainer to make sure there are no lumps.

Cover the bowl with plastic wrap & poke a few holes into it. Make sure the bowl is microwave safe.

Heat in the microwave for 2 minutes.

Remove the plastic wrap & roughly mix with a spoon.

Cover with plastic wrap & poke a few holes into it once again.

Place it back into the microwave & heat for a further 2 minutes. Remove the plastic wrap & roughly mix with a spoon.

Add in the butter & mix it into the dough until all the liquid has been absorbed. Be careful as the mixture is very hot. I had gloves on, but it took a while to mix because the mixture was piping hot.

Once done, cover again with plastic wrap to ensure that the dough doesn’t dry out & pop it into the refrigerator for 30 minutes to an hour to cool.

In the meantime, start prepping the filling. Rinse the strawberries & finely chop them.

I used Orley whip for this recipe but feel free to use fresh cream.

Add the fresh cream or Orley whip to a large bowl with the icing (confectionery) sugar & vanilla essence.

Whisk until it forms stiff peaks.

Once the mochi dough has cooled in the refrigerator, dust some corn flour onto a surface & place the mochi over.

Knead the dough until it’s smooth & stretchy for about 5 minutes.

Divide the dough into 8 equal portions.

Working with one portion at a time, dust the surface & the dough with corn flour & roll out into a disc.

The size of the disc will depend on how thick or thin you prefer your mochi.

Next you want to bring out a small ramekin. This will be used to fill our mochi.

Place the disc into over the ramekin & gently press the dough into it.

Add the whipped cream to a piping bag.

Pipe the whipped cream into the dough, starting from the center & working your way to the outer edges.

Spoon some of the chopped strawberries in the middle & pipe over more whipped cream.

Grab the ends of the dough & pinch together to enclose the filling.

Use a scissor to snip off the excess dough.

Turn it over onto a cupcake liner & enjoy!

These Strawberry Mochi’s are so delicious – I promise these are going to be your new addiction!

If you have never tried them before then I highly recommend making your own. I am not a fan of the store-bought fillings that is why I chose to make my own. You may add any fillings of your choice.

Please ensure that these are eaten on the same day. I tried to refrigerate them, but they did not sit well. It became very watery & sticky, so I do not recommend saving them for later.