Directions 15 steps | 25 Minutes
Measure and prep all ingredients.
Prepare your strawberries. Wash and dry your strawberries.
Hull the strawberries and set them aside.
Divide the sweet red bean paste into 6-8 balls (the same number as your strawberries) and roll them into balls.
Flatten one ball of the red bean paste in your palm. Take a strawberry and place it in the center.
Wrap it with the red bean paste so that it is completely covered. The tip of the strawberry may peak out, that is okay. Set aside.
Make the mochi. In a microwave-safe bowl, whisk together the rice flour and the sugar.
Whisk in the water and mix until evenly combined. Loosely wrap the bowl with plastic wrap and microwave for 1 minute.
Moisten your silicone spatula with water before stirring the mochi. Stir the mochi until well combined. The mixture may look dry.
Cover the bowl loosely with plastic wrap again and microwave for 1 minute. Stir the mixture with a moistened silicone spatula. Cover the bowl loosely with plastic wrap again and microwave for 30 seconds. Knead the mochi with a moistened silicone spatula until the mixture is slightly translucent and stretchy. A popping sound should occur when the dough is ready.
Dust your work surface with the potato starch and place the mochi on top. Completely cover the top of the mochi with a dusting of potato starch.
Use a rolling pin to roll out the mochi into a ⅛-inch thin dough. Cut the dough into 3-4 inch squares.
Place the prepared strawberry in the center with the tip facing down. Cover the strawberry with the mochi, pinching the ends together to form a ball.
Place it seam-side down on a plate. Repeat with the remaining strawberries.
Strawberry mochi is best served on the day it is made. Enjoy!
- Sweet rice flour is also known as shiratamako. It is also called glutinous rice flour.
- Sweet red bean paste is also known as anko. It is sold canned in Asian grocery stores.