Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- ¼ cup granulated sugar
- ¾ cup water
- 8 small-to-medium fresh strawberries (hulled and dry)
- 1 cup sweet red bean paste or vanilla cream (whipped with powdered sugar + vanilla)
Instructions
- Wash, hull, and dry strawberries thoroughly.
- Coat each strawberry with sweet red bean paste or whipped vanilla cream; chill briefly.
- Mix mochiko, sugar, salt, and water until smooth. Microwave in short bursts for 2½–3½ minutes until glossy.
- Transfer to a well-starched surface; let cool slightly.
- Cut dough into 8 pieces; flatten each into circles.
- Place each strawberry on a dough circle, fold over, and seal tightly.
- Let rest for about 10 minutes; brush off excess starch before serving.
- Enjoy at room temperature or refrigerate filled pieces until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwaving/Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi (40g)
- Calories: 90
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg