Mochi Strawberry (Chewy Strawberry-Filled Japanese Treat)
This mochi strawberry recipe wraps juicy fresh strawberries in a soft, stretchy rice-flour dough with a creamy or sweet bean filling. It’s a fun, hands-on dessert that’s fruity, chewy, and full of charm - perfect for gifts, gatherings, or just a cozy treat at home.
Equipment
- Microwave-safe bowl or steamer setup
- Whisk and silicone spatula
- Measuring cups and spoons
- Bench scraper or knife
- Silicone mat or parchment
- Soft brush (for removing excess starch)
- Small liners or cupcake papers (optional but cute!)
Ingredients
Basic Dough & Filling:
- 1 cup glutinous rice flour mochiko
- ¼ cup granulated sugar
- ¾ cup water
- Pinch of salt
- 8 small-to-medium fresh strawberries hulled and dry
- ½ cup potato starch or cornstarch for dusting
- 1 cup sweet red bean paste or vanilla cream whipped cream with powdered sugar + vanilla
Optional Add-ins:
- ½ tsp matcha powder for color + earthy note
- 1 Tbsp freeze-dried strawberry powder for berry aroma
- 2 Tbsp cream cheese for a tangy vanilla filling
Instructions
- Prep strawberries – Wash, hull, and dry completely.
- Wrap filling – Coat each berry in red bean paste or lightly whipped vanilla cream. Chill or freeze briefly.
- Make dough – Mix mochiko, sugar, salt, and water until smooth. Microwave in short bursts (total 2½–3½ min) or steam until glossy and stretchy.
- Cool and dust – Turn dough onto a well-starched surface and let cool slightly.
- Divide & shape – Cut dough into 8 pieces and flatten into 3-inch circles.
- Wrap berries – Place each berry tip-side down, fold dough over, and seal at the top. Smooth and set seam-side down.
- Rest and clean up – Let rest 10 minutes. Brush off excess starch before serving.
- Serve or chill – Best at room temp. Cream-filled pieces should be stored cold and softened before serving.
Notes
Be sure to dry strawberries thoroughly and lightly dust all surfaces with starch—this keeps the dough smooth, easy to handle, and perfectly sealed.