Strawberry mochi

banner

Preparation info

  • Difficulty

    Easy

  • Makes

    10

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

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.

Prep time: 20 minutes
Cooking time: 15 minutes

Ingredients

  • ¾ cup (90 g) glutinous rice flour
  • ¼ cup (55 g) white sugar
  • 1 teaspoon matcha powder – optional
  • ½ cup (60 g) cornflour, plus extra for dusting
  • 10 strawberries, hulled
  • 1 quantity red bean paste or 375 g bought red bean paste

Method

In a heatproof bowl that will fit inside your steamer basket, whisk the glutinous rice flour, sugar and matcha with ¾ cup (185 ml) water until you have a smooth, lump-free batter. Place the bowl of mochi batter in the steamer basket, set it over a pan of boiling water and steam for 15 minutes, giving it a stir halfway through.

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.