This Strawberry Cream Mochi is quite possibly the greatest mochi I have ever created. If you thought mango mochi's were all the rage then think again. I made the filling using heavy cream, condensed milk, strawberry jam, and strawberries. They came out amazing, and my wife asked me to make this again for her family.
I know I've made something amazing when my wife gets excited for the leftovers. I made these for dessert last night, and as we were getting ready for bed, she said, "I can't wait to eat the mochis again tomorrow" 😆.
Strawberry mochis are very popular in Japan. I remember seeing them everywhere at the train stations in Shinjuku. My wife and I actually bought a gift box once and ate it at our hotel. They were really good, and the strawberries had a thin layer of red bean paste around them, which I think is traditional. I'm not sure where I got the idea of adding cream to the strawberries but it sure is tasty.
How to make the dough?
It's a lot easier than you think. All you do is combine glutinous rice flour, sugar, and water and heat it on the stove until it becomes a dough. I've found a nonstick pan works really well because the dough doesn't stick as much to the bottom. Just make sure you use a rubber spatula because you'll be mixing a lot, and you don't want to scratch the nonstick coating.
Freezing the filling
Freezing the filling is important to make wrapping the mochi easier. I will typically freeze the filling for 1 hour. I also portioned the filling into a semi-sphere mold so I could get a more consistent shape for each mochi. Pro tip: keep the filling in the freezer during the entire wrapping process so it stays solid the entire time.
Steps to wrap the mochi
Strawberry Cream Mochi
Ingredients
For the strawberry cream
- ¼ cup heavy cream
- 1 tablespoon sweetened condensed milk
- 1 tablespoon strawberry jam (see notes)
- ¾ cup chopped strawberries
For the mochi
- 1 ¼ cups glutinous rice flour
- ¼ cup sugar
- 1 cup water
- ½ cup cornstarch (for dusting)
Instructions
- In a medium bowl, beat the heavy cream until stiff peaks form. Add the sweetened condensed milk and strawberry jam. Continue beating until the mixture is very thick and holds its shape. Stir in the chopped strawberries.
- Divide the mixture into a semi-sphere mold (about 1 tablespoon of filling per sphere, you have havesome leftover filling. you can just eat it). Freeze for about 1 hour until solid.
- Heat a nonstick pan over medium heat. Add the glutinous rice flour, sugar, and water and whisk until smooth. Using a rubber spatula, stir and scrape the mixture for 3-4 minutes until a dough forms. Continue cooking and smearing the dough on the pan for another 3 minutes until it's fully cooked. Remove from the heat and let the dough rest for 15 minutes.
- Dust your work surface with cornstarch and place the dough on it. Dust more cornstarch on top of the dough. Roll the dough into a ¼-inch thick rectangle. Divide the dough into 8 portions.
- Take a piece of dough. Add a piece of the filling to the center, then pull the sides up to enclose the filling. Use your fingers to pinch and seal the mochi. I use a dough scraper to trim off the excess dough against the cutting board. Place the mochi seam-side down on a plate with cornstarch and repeat with the rest of the dough.
- Note: This recipe requires a lot of time and patience. The wrapping is the hardest part. The dough is very sticky and if you leave any holes, the whipping cream will leak out. But one thing I've noticed is that even if you have a hole, you can pinch it a few times and it will close up.
- Let the mochi rest for 20 minutes in the fridge before eating. I like it when the strawberries are no longer frozen.
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