Learn how to make pink, strawberry-flavored mochi with the perfect chewy texture and delicious cream filling! This recipe will show you how to create a beautiful, flavorful dessert that’s sure to impress everyone. Soft mochi skin with creamy strawberry filling – the best treat for any occasion!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 mochis
Calories per serving: 202 kcal
Ingredients:
For the mochi skin:
- 90g strawberries (rinsed, stems removed)
- 90g milk (or plant milk, e.g., oat milk)
- 40g sugar
- 100g glutinous rice flour
- 30g cornstarch
- 20g unsalted butter
For the filling:
- 150g heavy whipping cream
- 15g sugar
- 4 tbsp strawberry jam (or fresh fruit)
Extra:
- 50g glutinous rice flour (for dusting)
Instructions:
- Prepare the filling:
Whip the heavy cream with 15g sugar until stiff peaks form, then store in the freezer. If desired, follow the recipe for gelatin-stabilized whipped cream for better texture. - Make the mochi skin:
In a microwave-safe bowl, mix glutinous rice flour, cornstarch, strawberries, milk, and sugar. Microwave the mixture for 3 minutes, stir, then check the texture. Continue microwaving in 30-second intervals if necessary. Add butter to the hot mochi and knead until smooth. - Shape the mochi:
Divide the dough into 8 portions. Flatten each piece into a circle. Fill with whipped cream and strawberry jam, then seal the edges to form a ball. - Freeze and Serve:
Freeze the mochi for 20 minutes for the perfect texture. Store leftovers in the freezer and thaw before serving.
Notes:
- Adding butter or coconut oil to the mochi dough keeps it soft and chewy even after refrigeration.
- Substitute the strawberry mixture with milk for plain white mochi skin.
- Make sure the mochi is properly sealed to prevent the filling from leaking.
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