Strawberry Mochi

This Strawberry Mochi is a delightful Japanese-inspired treat featuring soft, chewy mochi dough wrapped around sweet, fresh strawberry filling. It’s light, fruity, and perfect as a snack or dessert.

Why You’ll Love This Recipe

I love how these mochi are just the right balance of tender chewiness and juicy sweetness. The strawberry center is fresh and vibrant, and the bite-sized portions make them fun to eat. They’re surprisingly simple to make yet feel special and unique anytime I serve them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mochi rice flour (glutinous rice flour)

• Granulated sugar

• Water

• Cornstarch or potato starch (for dusting)

• Fresh strawberries, washed and hulled

• Optional: sweet bean paste (anko) or cream filling for inside layer

Directions

1. Prepare strawberries. Wash, hull, and pat dry strawberries. If using small berries, leave whole; for larger ones, cut in half.

2. Make mochi dough. In a microwave-safe bowl, mix mochi rice flour, sugar, and water until smooth. Cover with plastic wrap.

3. Cook the dough. Microwave in 1-minute intervals, stirring between each, until the mixture becomes thick, sticky, and translucent (about 2–3 minutes total). Alternatively, steam dough for 15–20 minutes until translucent.

4. Dust workspace. Generously spread cornstarch or potato starch on a clean work surface to prevent sticking.

5. Shape mochi pieces. Transfer the warm dough onto the dusted surface. Divide into equal portions using a scraper or knife—with dusted utensils to prevent sticking.

6. Fill mochi. Flatten each portion into a small round, place a strawberry (or strawberry half) in the center. If using sweet bean paste or cream, wrap a small layer around the fruit before enclosing in mochi.

7. Seal and shape. Gently stretch the edges of the dough around the filling, pinching to seal. Roll lightly between your palms to smooth into a neat ball.

8. Dust off excess starch. Roll each mochi ball lightly in starch to remove excess powder and keep them from sticking.

9. Serve. Let cooled mochi rest a few minutes, then enjoy fresh.

Servings and Timing

• Servings: Makes about 8–12 mochi, depending on size

• Prep time: 10 minutes

• Cook time: 5–10 minutes (microwave or steaming)

• Assembly time: 10–15 minutes

• Total time: Approximately 30 minutes

Variations

• Sweet bean paste filling: Wrap a thin layer of red bean or white bean paste around the strawberry before enclosing for added sweetness.

• Cream-filled mochi: Add a small dollop of sweetened whipped cream or mascarpone around the strawberry for a richer bite.

• Chocolate twist: Drizzle melted dark or white chocolate on top after assembling and let it set.

• Fruit mix: Substitute strawberries with raspberries, blueberries, or a small piece of mango for variety.

Storage/Reheating

Store strawberry mochi in an airtight container at room temperature for up to 24 hours—it’s best eaten fresh. To preserve softness, place mochi on a layer of parchment paper and dust lightly with starch. Avoid refrigerating, as cold storage can make mochi tough. If needed, warm slightly in the microwave (5–10 seconds) to soften before serving.

FAQs

1. Can I use frozen strawberries?

I prefer fresh strawberries for the best texture and flavor. Frozen berries release too much juice and can make the mochi soggy.

2. How can I prevent mochi from sticking?

I always dust my hands, tools, and surface generously with cornstarch or potato starch. This helps keep everything from sticking and makes shaping easier.

3. Can I make the dough ahead of time?

I don’t recommend storing the dough—mochi is best made and shaped fresh. Once it cools, it becomes difficult to work with and loses its smooth texture.

4. Is mochi gluten-free?

Yes! Mochi rice flour is naturally gluten-free, so this treat is safe for people avoiding gluten. Just check that your other ingredients (like fillings) are gluten-free too.

5. How do I make mochi softer if it’s too chewy?

If the dough feels too tough or chewy, I microwave it a few more seconds while it’s still in the bowl, then knead it with a dusted spoon before shaping. This helps soften it.

Conclusion

Strawberry Mochi is one of my favorite homemade treats—chewy, sweet, and filled with fresh fruit. It’s easy to make yet feels special, and I enjoy experimenting with different fillings. I hope these little delights bring a fun, fruity twist to your gatherings or snack time!