Strawberry Cream Mochi
This is a really tasty mochi recipe, but it requires a bit more skill and patience than other mochi recipes because the inside is filled with cream. If you are new to mochi making, you can just wrap whole strawberries and eat the cream on the side.
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.
Notes
Strawberry Jam: I forgot to add the strawberry jam when I took the final pictures for this recipe 🤦. Make sure you add it. The filling tastes and looks better with it