Strawberry Red Bean Mochi
User Reviews
5
Strawberry Red Bean Mochi
Description
This recipe showcases small fresh strawberries individually covered in a thin layer of red bean paste. The mochi dough is prepared by mixing mochiko (glutinous rice) flour, water, and granulated sugar, then microwaving in intervals until translucent and fully cooked. The dough is then divided and flattened into rounds dusted with kinako (roasted soybean flour) or lightly cooked cornstarch to prevent sticking. Each strawberry coated in red bean paste is wrapped carefully with the mochi dough, forming a soft, chewy ball with the fruity and bean filling inside.
The textural contrast between the tender mochi exterior, smooth sweet bean paste, and juicy strawberry provides a balanced bite. The mochi has a mild sweetness enhanced by the sugar addition, while the red bean adds a traditional note and the strawberry adds brightness and moisture.
Because of moisture from the strawberry, the mochi is best eaten on the day it is made to maintain texture. Cornstarch used for dusting should be cooked prior to application to avoid a raw taste. This dessert combines traditional and fresh ingredients in a handheld sweet treat.
Ingredients
- 4 strawberry small
- 4 coops of red bean paste about ½ tablespoon each (may need to adjust how much paste you need depending on how large your strawberries are)
- 90 g Mochiko flour glutinous rice flour
- 120 g water
- 15 g granulated sugar
- roasted soybean flour or cooked cornstarch for dusting, kinako
Instructions
Prepare strawberries/red bean:
- Wash strawberries and pat dry with a paper towel.
- Taking a scoop of red bean paste, wrap it around each strawberry, covering it entirely with a thin layer of paste. (You may need to adjust how much paste you need depending on how small or large your strawberries are).
Make mochi dough:
- Place mochiko flour, water, and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
- Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
- After 2-3 minutes, the mochi dough will be translucent and cooked through.
- Divide the mochi dough into 4 equal portions.
- Using a silicone mat as the work surface, sprinkle a dusting of kinako (roasted soy bean flour) or cooked cornstarch on it.
- Place 1 portion of mochi dough, place it onto the silicone mat, and flatten it out into a round circle with a silicone spatula. You may dip your fingers in a little water to help further flatten the mochi.
- Take 1 red bean "ball" (with the strawberry encased in it) and place it onto the middle of the dough. Gather the edges and pinch to seal.
- Dust with kinako and place it seam side down into a muffin liner.
- Repeat with the remainder.
- Best consumed on the same day it is made.
Notes
- Consume mochi the same day to preserve texture due to strawberry moisture.
- Lightly cook the cornstarch before dusting to avoid raw flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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