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Strawberry Mochi

Japanese Mochi with tangy strowberries
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Japanese
Servings 6 mochi

Equipment

  • 1 frying pan
  • 1 tray

Ingredients
  

Pink Mochi

  • 60 g (2.1 oz) Mochiko
  • 30 g (2 1/2tbs) Sugar
  • 70 ml (4 1/3 tbs) water
  • a tiny drop of red food color
  • 120 g White Bean Paste
  • 6 strawberries

Matcha Mochi

  • 60 g (2.1 oz) Mochiko
  • 30 g (2 1/2tbs) Sugar
  • 70 ml (4 1/3 tbs) water
  • ½ ts Matcha powder
  • 120 g Red Bean Paste
  • 6 strawberries

Instructions
 

Pink Mochi

  • Mix mochiko and sugar together in a frying pan and gradually add pink water, give it a nice stir to ensure there are no lumps.
  • Cook on medium heat, stir constantly until start setting, to cook evenly.
  • The looks good so let's transfer mochi onto the tray.
    Tap and spread the mochi into a rectangular shape while still warm, 15 ✖️ 25 cm-ish, (6 inches✖️10 inches) and cut into 6.
  • Remove cornstarch with a brush and put the anko in the center.
    Carefully wrap around the bean paste and pinch to seal the end.
  • To assemble, cut the slit in the middle, halfway, and put the strawberries on top. And that's your Strawberry mochi!

Matcha Mochi

  • For the matcha mochi, add a little bit of sugar and mix it with matcha paste, and then dissolve with water.
    Mix mochiko and sugar in the frying pan and mix with the matca water.
  • The same process as Pink Mochi.
Keyword kirimochi, strawberry, strawberry mochi