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Delicate Japanese Strawberry Mochi Recipe with Sweet Red Bean Paste

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A chewy, sweet, and fresh Japanese dessert featuring strawberries wrapped in mochi dough with sweet red bean paste. Easy to make and perfect for gatherings or a light treat.

Ingredients

Scale
  • 1 cup (120 g) glutinous rice flour (mochiko)
  • 1/4 cup (50 g) sugar
  • 3/4 cup (180 ml) water, room temperature or slightly warm
  • Potato starch or cornstarch for dusting
  • 8 medium-sized fresh strawberries, hulled
  • 1 cup (240 g) sweet red bean paste (anko)
  • Optional: 1 tsp matcha powder

Instructions

  1. Rinse the strawberries and pat dry with a towel. Hull each strawberry carefully, leaving the body intact. Set aside.
  2. Take about 2 tablespoons (30 g) of red bean paste per strawberry. Roll each portion into a small ball.
  3. Gently press each red bean paste ball around the strawberry, covering it completely. Work carefully to avoid tearing the paste.
  4. In a microwave-safe bowl, mix 1 cup glutinous rice flour, 1/4 cup sugar, and 3/4 cup water until smooth and free of lumps. Optional: stir in 1 tsp matcha powder for flavor. Cover loosely with plastic wrap.
  5. Microwave the mixture for 1 minute. Stir well with a spatula, then microwave for another 1 minute. Stir again and microwave for a final 30 seconds until the dough is sticky, glossy, and slightly translucent. Alternatively, steam the mixture for about 15 minutes. Be careful—it will be hot and sticky!
  6. Generously dust your countertop or large cutting board with potato starch or cornstarch to prevent sticking.
  7. Pour the cooked dough onto the dusted surface. Allow to cool just enough to handle comfortably but still warm.
  8. Dust your hands with starch and flatten the dough gently. Cut or pinch off 8 equal portions (about 60 g each).
  9. Flatten one piece of dough into a round circle about 3–4 inches (7–10 cm) in diameter. Place the red bean-covered strawberry in the center and carefully wrap the mochi dough around it, pinching edges to seal. Use starch on your hands to prevent sticking.
  10. Lightly dust each mochi with starch to keep it from sticking, then place on a parchment-lined tray. Refrigerate for 10 minutes if you want a slightly firmer texture before serving.

Notes

Keep hands and work surface generously dusted with starch to prevent sticking. Do not overcook the mochi dough to avoid gummy texture. Use firm strawberries to prevent sogginess. Refrigerate mochi for 10 minutes before serving for firmer texture. Store in airtight container and consume within 2 days or freeze for longer storage. Reheat gently if mochi becomes too firm.

Nutrition

Keywords: Japanese mochi, strawberry mochi, sweet red bean paste, anko, glutinous rice flour, easy mochi recipe, gluten-free dessert, vegan dessert

Find it online: https://tomyumy.com/delicate-japanese-strawberry-mochi-recipe-with-sweet-red-bean-paste-easy-guide/