Ingredients
Method
Prepare the Strawberry Filling
- Wash and hull the strawberries.
- In a bowl, combine strawberries with sugar and lemon juice.
- Gently toss and let them sit for 10–15 minutes to release their natural juices.
Make the Mochi Dough
- In a microwave-safe bowl, whisk together the glutinous rice flour and granulated sugar.
- Gradually add water and vanilla extract, stirring until the mixture is smooth and free of lumps.
- Cover the bowl with plastic wrap, leaving a small vent, and microwave on high for 2 minutes.
- Stir the mixture, then microwave for another 1–2 minutes until the dough becomes thick and slightly translucent.
Assemble the Mochi
- Dust a clean surface with cornstarch generously to prevent sticking.
- Transfer the hot mochi dough onto the surface and sprinkle more cornstarch on top.
- Using a rolling pin, gently flatten the dough into a rectangular shape (about 1/4 inch thick).
- Cut the dough into squares large enough to encase a strawberry.
- Place one marinated strawberry in the center of each square.
- Carefully fold the edges over the strawberry, pinching the seams together.
- You may need to work quickly as the dough can cool and harden.
Finishing Touches
- Once assembled, gently dust the mochi with additional cornstarch or powdered sugar to prevent sticking.
- For a decorative touch, drizzle a small amount of condensed milk over the mochi or garnish with fresh mint leaves.
Notes
Work Fast: Mochi dough sets quickly. Have your strawberries prepped and ready to go before you remove the dough from the microwave. Keep It Dusty: Use plenty of cornstarch to keep the dough from sticking. Customize Fillings: Adjust the sweetness to your taste by adding more sugar to the dough or consider mixing in strawberry puree. Experiment with Flavors: Try adding a pinch of matcha powder for a unique flavor contrast.