Soft and chewy traditional Japanese sweet, wrapped with red bean paste and juicy strawberry.
- 50 g glutinous rice flour
- 80 g water
- 40 g icing sugar
- Japanese potato starch (or cornstarch) (for dusting)
- 72 g red bean paste
- 6 pcs strawberries (washed, hulled and let dry)
- Divide red bean paste into 6 pcs (about 12g each). Roll each portion of red bean paste into balls. Flatten the red bean paste and place 1 strawberry in it. Roll into balls. Note that if the strawberry is long in shape, it is ok to let the sharper end of the strawberry to “peep” out of the red bean paste. Set aside in airtight container.
- Grease a microwave-safe bowl and spatula lightly with oil. Prepare a baking tray with generous portion of Japanese potato starch or cornstarch.
- Mix icing sugar and glutinous rice flour together in another bowl.
- Add in water in 2 batches. Mix till well combined. Pour into greased bowl from Step (1).
- Microwave in Medium, 30 secs. Remove to stir using a spatula.
- Microwave again in Medium, 30 secs. Remove to stir using the spatula.
- The batter should now resemble a dough. Stir and slightly knead the dough with the spatula to ensure it is cooked thoroughly. If not cooked well (ie you can still see whitish batter), put it back to the microwave for another 30 sec. Repeat till well-cooked and opaque.
- Place cooked mochi dough onto baking tray with potato starch. Sprinkle the top of the mochi dough generously with potato starch, to prevent sticking. Using a dough scraper (you can grease it lightly), cut the dough into 6 pcs.
- Flatten a pc of the cut mochi dough, place one red bean filling inside. The sharper end of the strawberry should go into the dough first, so that the top part would look nicer. Pinch the sides of the dough together. Roll it slightly around the sides to make it rounder.
- Repeat for all portion of the mochi dough.
- Garnish the top with gold leaf if needed. Chill the mochi slightly if you prefer to eat it chilled. Store in airtight container in the fridge if not consuming immediately.
If the red bean paste you bought is slightly wet, you can divide them into portions first. Place the red bean paste onto paper kitchen towel in an airtight container, to absorb the extra moisture.
You can play around with the mochi ratio, ie you can cut the mochi into more portions or increase the amount of red bean paste, according to your taste preferences.
Be careful that the mochi dough can be quite hot out of microwave. You can choose to wear gloves while wrapping the mochi.
Best consumed on the same of making, otherwise by the next day. The mochi dough will get dry and harder as days pass.
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese