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Strawberry Mochi

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

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

Equipment

  • 1 frying pan
  • 1 tray

Method
 

Pink Mochi
  1. 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.
  2. Cook on medium heat, stir constantly until start setting, to cook evenly.
  3. 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.
  4. Remove cornstarch with a brush and put the anko in the center.
    Carefully wrap around the bean paste and pinch to seal the end.
  5. To assemble, cut the slit in the middle, halfway, and put the strawberries on top. And that's your Strawberry mochi!
Matcha Mochi
  1. 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.
  2. The same process as Pink Mochi.