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
- ½ cup potato starch or cornstarch (for dusting)
Instructions
- Wash and hull the strawberries; dry thoroughly.
- Coat each strawberry in sweet red bean paste or whipped vanilla cream; chill briefly to firm up.
- Mix mochiko, sugar, salt, and water until smooth. Cook in the microwave for 2½–3½ minutes until glossy and stretchy.
- Turn out dough onto a starchy surface; cool slightly.
- Cut dough into 8 pieces; flatten into circles about 3 inches wide.
- Place each berry tip-side down on a circle; fold dough over and seal at the top.
- Let wrapped berries rest for about 10 minutes; brush off excess starch.
- Enjoy at room temperature or store chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Microwave/Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi strawberry
- Calories: 105
- Sugar: 14g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg