Strawberry Mochi

Serving 10 pcs
Preparation Time 1 hour
Skill Easy

For Filling:
Chilled Whipping Cream
1 tsp
5 pcs
Strawberry (chopped to square)
1 drop
Red Food Colouring (optional)
½ tsp
Strawberry Essence (optional)

For Mochi Skin:
1.5 cup Glutinous Rice Flour
1/2 cup
1.5 cup
1 drop
Red Food Colouring
½ tsp
Strawberry Essence

1 cup Potato Starch

  1. Whisk chilled whipping cream, add sugar once it hardens. Keep whisking until it reaches a soft peak (3 times of the initial volume).
  2. Add chopped strawberries, food colouring, and strawberry essence to whipped cream. Keep it chill.
  3. In a microwaveable bowl, mix glutinous rice flour with sugar.
  4. Add water, food colouring and strawberry essence. Mix well.
  5. Cover bowl loosely with plastic wrap and microwave on high heat for 1 minute. Take it out and mix well. Repeat this 3 times till the dough is cooked and translucent.
  6. Allow the dough to cool down before sprinkling potato starch to prevent sticking when rolling
  7. Cut circles out of the flattened dough, and wrap strawberry cream filling in each circle
  8. Enjoy mochi at room temperature within a day as the skin hardens when refrigerated

Tip: Use a cold metal bowl and cold whisk to quicken the whipping process.


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