Biting into one of these is a sensory journey: first the chewy skin of the mochi, then the velvety red bean paste and finally the fresh, juicy strawberry flesh. You can, of course, use whatever fruit you prefer. The matcha adds a lovely bitter note that complements the sweetness of the red bean paste and strawberries, but you can leave it out if you don’t have any.
In a heatproof bowl that will fit inside your steamer basket, whisk the glutinous rice flour, sugar and matcha with
Dust the countertop with some of the cornflour, and rub some over your rolling pin. Pour the steamed mochi out of the bowl onto the counter, taking care not to burn yourself as it will be very hot. Dust the mochi with cornflour and slowly roll it out into a 5 mm thick sheet, dusting with more cornflour as necessary. Leave to cool for 10–15 minutes.
Meanwhile, use your hands to roll the red bean paste into 10 balls. Working with one at a time, flatten it out in the palm of your hand, place a strawberry on top and bring the bean paste up around it, to encase the strawberry. Set aside.
Using a cookie cutter (about 8–10 cm in diameter, depending on the size of your strawberries), cut out circles of mochi dough. Sit a bean-paste-covered strawberry on each mochi circle and bring the dough up to cover it entirely, pinching the top to seal.
Place the finished mochi in cupcake liners to stop them sticking together. Any not eaten right away can be kept in the fridge for up to a week.
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