Easy Cream-Filled Mochi Strawberry
This mochi strawberry features a whole fresh berry surrounded by lightly sweetened cream and wrapped in soft pink strawberry mochi. It is cool, chewy, creamy, and bright, with an attractive center that makes it perfect for individual desserts.
Equipment
- Measuring cups and spoons
- Digital kitchen scale, optional
- Small knife
- Cutting board
- Blender or fork
- Fine-mesh strainer
- Medium Mixing Bowl
- Electric hand mixer
- Microwave-Safe Bowl
- Whisk
- Silicone spatula
- Parchment paper
- Small tray
- Bench scraper or kitchen scissors
Ingredients
Strawberry Cream Center
- 8 medium fresh strawberries
- 4 ounces cream cheese softened
- 1/2 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 small pinch fine salt
Pink Mochi Dough
- 1/4 cup finely strained fresh strawberry puree
- 1/2 cup water
- 1 cup glutinous rice flour
- 1/3 cup granulated sugar
- 1 teaspoon neutral cooking oil
- 1 small drop pink food coloring optional
Dusting
- About 1/2 cup cornstarch or potato starch
Instructions
- Wash, hull, and completely dry the 8 whole strawberries.
- Mash or blend 2 to 3 additional strawberries. Strain and measure 1/4 cup puree.
- Beat the cream cheese, powdered sugar, and salt until smooth.
- Gradually beat in the cold heavy cream until the filling holds firm peaks.
- Cover each whole strawberry with cream and place it on a parchment-lined tray.
- Freeze for 15 minutes or refrigerate for 30 minutes, just until firm.
- Whisk the glutinous rice flour and sugar in a microwave-safe bowl.
- Whisk in the puree, water, oil, and optional food coloring until smooth.
- Cover loosely and microwave for 1 minute. Stir with a wet spatula.
- Microwave for another minute, stir, and continue in 20- to 30-second intervals until glossy and stretchy.
- Transfer the hot dough to a generously starched work surface.
- Cool for 8 to 10 minutes, keeping the dough warm and flexible.
- Divide the dough into 8 equal portions.
- Flatten each portion into a 4-inch disk with a slightly thicker center.
- Place one chilled strawberry pointed-side down in the center.
- Pull the dough around the filling and pinch the seam closed.
- Turn seam-side down, gently round the mochi, and repeat.
- Refrigerate for 15 to 20 minutes before serving.
Notes
Dry the strawberries completely and chill the cream-covered berries before assembly. The mochi dough is extremely hot after microwaving, so allow it to cool until it can be handled safely.
This recipe contains dairy. Mochi is very chewy, so serve age-appropriate portions and chew each bite carefully.