Description
Soft, translucent rice dough envelopes plump strawberries and velvety red bean paste. Lightly dusted with starch, each bite offers a chewy texture that gives way to bright berry sweetness and gentle bean warmth.
Ingredients
- 200 g glutinous rice flour
- 50 g sugar
- 250 ml water
- 3 tbsp potato starch
- 8 medium strawberries
- 100 g sweet red bean paste
Instructions
- Wash and hull the strawberries, then pat them dry with a paper towel.
- Divide the red bean paste into 8 equal portions and flatten each into a small disk.
- In a microwave-safe bowl, whisk together glutinous rice flour and sugar, then gradually add water until smooth.
- Cover the bowl with plastic wrap and microwave on high for 2 minutes, stir, then microwave for another 1 to 2 minutes until the mixture becomes translucent.
- Dust a clean work surface with potato starch, transfer the hot mochi dough onto it, and dust the top with more starch.
- Let the dough cool slightly, then knead gently, divide into 8 pieces, and shape each into a ball.
- Flatten each dough ball into a round disc, place a red bean paste disk and a strawberry in the center, then wrap and seal the mochi around the filling.
- Dust the finished mochi lightly with potato starch, chill in the refrigerator for 10 to 15 minutes, and serve.
Notes
- Store mochi in an airtight container to maintain softness.
- Best enjoyed within 24 hours of preparation.
- Work quickly while shaping to prevent the dough from drying.
- You can substitute white bean paste for a milder taste.