Easy Strawberry Mochi With Red Bean Recipe

This delightful recipe for Strawberry Red Bean Mochi showcases fresh strawberries enveloped in a sweet red bean paste. With its chewy texture and delicious flavor, it’s a delightful treat guaranteed to wow your Friends!

What is Strawberry Mochi?

Strawberry mochi is a Japanese dessert treat that combines the chewy texture of glutinous rice flour with the sweetness of fresh strawberries and red bean paste. Mochi, a traditional Japanese rice cake, takes on a delightful twist in this version. Small strawberries are encased in a layer of sweet red bean paste and then wrapped in a translucent, chewy mochi dough.

The mochi dough is made from glutinous rice flour, water, and a touch of sugar, creating a soft and pliable outer layer. The addition of roasted soybean flour (kinako) or cooked cornstarch prevents sticking and adds a subtle nutty flavor.

How To Make Strawberry Mochi With Red Bean

Ingredients:

  • 8 small strawberries
  • 8 scoops of red bean paste (approximately ¼ tablespoon each, adjust based on strawberry size)
  • 180 grams of glutinous rice flour (mochiko)
  • 240 grams water
  • 30 grams of granulated sugar
  • Roasted soybean flour

Instructions:

Prepare Strawberries/Red Bean:

  1. Rinse the strawberries and gently pat them dry with a paper towel.
  2. Take a small scoop of red bean paste and wrap it around each strawberry, ensuring complete coverage with a thin layer of paste. Adjust the amount of paste based on the size of the strawberries.

Make Mochi Dough:

  1. In a shallow microwave-safe bowl, combine the glutinous rice flour, water, and granulated sugar. Stir the mixture until well combined.
  2. Cover the bowl with a microwave-safe lid or a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stirring after each minute.
  3. After 2-3 minutes, the mochi dough should become translucent and thoroughly cooked.
  4. Divide the mochi dough into 8 equal portions.
  5. Sprinkle roasted soybean flour or cooked cornstarch onto a clean surface to prevent sticking.
  6. Take one portion of mochi dough and place it on the surface. Gently flatten it into a circle using your hands or a silicone spatula.
  7. Place one red bean “ball” (encasing the strawberry) in the center of the dough. Gather the edges and pinch them together to seal the filling.
  8. Dust the mochi with roasted soybean flour or cooked cornstarch to prevent sticking.
  9. Place the completed mochi seam side down into muffin liners or on a plate.
  10. Repeat the process with the remaining portions of dough and filling.
  11. Best enjoyed on the same day it is made.

Additional tips for making the perfect Strawberry Mochi

Use Fresh Strawberries: Choose ripe, firm strawberries for the best flavor and texture. Fresh strawberries will provide a juicy and sweet filling for the mochi.

Properly Seal the Mochi: When wrapping the strawberries with the mochi dough, ensure that the edges are tightly sealed to prevent the filling from leaking out during cooking or handling.

Work Quickly: Mochi dough can become sticky and difficult to handle if left exposed to air for too long. Work quickly when shaping the mochi to maintain its smooth texture.

Dust with Cornstarch: Dusting your work surface and hands with cornstarch or potato starch can prevent the mochi dough from sticking, making it easier to handle and shape.

Enjoy Fresh: Strawberry Mochi is best enjoyed fresh on the day it is made. Store any leftovers in an airtight container in the refrigerator and consume them within a day or two for the best taste and texture.

Serving suggestions for Strawberry Mochi

My favorite serving of Strawberry Mochi is with a steaming cup of hot tea. The warm and comforting tea perfectly complements the sweet and chewy texture of the mochi, creating a delightful harmony of flavors. And Here are Other serving suggestions You may Like:

Fruit Platter: Arrange the Strawberry Mochi on a platter with slices of fresh fruit such as kiwi, pineapple, and mango for a colorful and refreshing dessert spread.

Ice Cream Topping: Serve the Strawberry Mochi alongside a scoop of vanilla or strawberry ice cream for a deliciously sweet and creamy treat.

Afternoon Tea: Pair the Strawberry Mochi with a pot of hot green tea or jasmine tea for a traditional Japanese tea-time snack.

Dessert Skewers: Thread the Strawberry Mochi onto skewers alternating with pieces of fresh fruit for a fun and interactive dessert option.

Yogurt Parfait: Layer the Strawberry Mochi with Greek yogurt and granola in parfait glasses for a wholesome and satisfying breakfast or dessert option.

Picnic Treat: Pack the Strawberry Mochi in individual containers or bento boxes for a portable and mess-free snack to enjoy on a picnic or outdoor adventure.

Variations of Strawberry Mochi

Chocolate-Dipped Strawberry Mochi: Dip the Strawberry Mochi in melted chocolate and let it cool until the chocolate hardens for an indulgent twist on the classic dessert.

Coconut-Flavored Strawberry Mochi: Add a hint of coconut flavor to the mochi dough by incorporating coconut milk or shredded coconut into the mixture for a tropical twist.

Matcha Strawberry Mochi: Infuse the mochi dough with matcha powder for a subtle earthy flavor and vibrant green color. Pair with fresh strawberries for a delightful contrast.

Nutty Strawberry Mochi: Roll the Strawberry Mochi in crushed nuts such as almonds or pistachios for added crunch and nutty flavor.

Conclusion

Strawberry Mochi with Red Bean offers a delightful blend of sweet strawberries and creamy red bean paste encased in chewy mochi. This Japanese dessert provides a satisfying contrast of flavors and textures in every bite. Whether enjoyed alone or shared with others, it promises a delicious treat that captures the essence of Japanese confectionery.

FAQ

Can I use other types of fruit instead of strawberries?

  • Yes, you can experiment with different fruits like mangoes, peaches, or even bananas for a unique twist on the traditional recipe.

Where can I find red bean paste?

  • Red bean paste can often be found in Asian grocery stores or online. You can also make your own by boiling and sweetening red beans until they form a thick paste.

Can I substitute glutinous rice flour with regular rice flour?

  • No, glutinous rice flour is essential for achieving the chewy texture of mochi. Regular rice flour will not yield the same results.

How should I store leftover Strawberry Mochi?

  • Store any leftovers in an airtight container in the refrigerator. Enjoy within a day or two for the best taste and texture.

Can I freeze Strawberry Mochi for later?

  • While it’s possible to freeze Strawberry Mochi, the texture may change upon thawing, becoming slightly harder. It’s best enjoyed fresh.

Can I omit the dusting of soybean flour or cornstarch?

  • The dusting helps prevent the mochi from sticking together. While you can omit it, the mochi may become sticky and harder to handle.

Strawberry Mochi With Red Bean

Recipe by Wasian CookeryCourse: DessertCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes
Total time

40

minutes

This delightful recipe for Strawberry Red Bean Mochi showcases fresh strawberries enveloped in a sweet red bean paste.

Ingredients

  • 8 small strawberries

  • 8 scoops of red bean paste (approximately ¼ tablespoon each, adjust based on strawberry size)

  • 180 grams of glutinous rice flour (mochiko)

  • 240 grams water

  • 30 grams of granulated sugar

  • Roasted soybean flour

Directions

  • Prepare Strawberries/Red Bean:
  • Rinse the strawberries and gently pat them dry with a paper towel.
  • Take a small scoop of red bean paste and wrap it around each strawberry, ensuring complete coverage with a thin layer of paste. Adjust the amount of paste based on the size of the strawberries.
  • Make Mochi Dough:
  • In a shallow microwave-safe bowl, combine the glutinous rice flour, water, and granulated sugar. Stir the mixture until well combined.
  • Cover the bowl with a microwave-safe lid or a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stirring after each minute.
  • After 2-3 minutes, the mochi dough should become translucent and thoroughly cooked.
  • Divide the mochi dough into 8 equal portions.
  • Sprinkle roasted soybean flour or cooked cornstarch onto a clean surface to prevent sticking.
  • Take one portion of mochi dough and place it on the surface. Gently flatten it into a circle using your hands or a silicone spatula.
  • Place one red bean “ball” (encasing the strawberry) in the center of the dough. Gather the edges and pinch them together to seal the filling.
  • Dust the mochi with roasted soybean flour or cooked cornstarch to prevent sticking.
  • Place the completed mochi seam side down into muffin liners or on a plate.
  • Repeat the process with the remaining portions of dough and filling.
  • Best enjoyed on the same day it is made.
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