Ingredients
- 1 cup glutinous rice flour (sweet rice flour or mochiko)
- 1/4 cup sugar
- 1 cup water
- 1 cup fresh strawberries (chopped)
- 2 tablespoons cornstarch (plus extra for dusting)
- 1/4 cup chopped nuts (optional)
Instructions
- Prepare the strawberries by washing and chopping them. Sprinkle sugar on top and let them macerate for 15 minutes.
- In a mixing bowl, combine glutinous rice flour and sugar. Gradually stir in water until smooth.
- Pour mochi batter into a steaming pan lined with parchment paper and steam for 20-30 minutes until translucent.
- Cool the mochi for 10 minutes, then dust a surface with cornstarch and turn out the mochi. Cut it into squares.
- Fill each square with macerated strawberry and chopped nuts, sealing them into pouches.
- Dust finished mochi with cornstarch to prevent sticking and serve with tea or hot cocoa.
Notes
Use cornstarch generously to prevent sticking. Store leftovers in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Japanese
- Diet: Gluten-Free