Traditional recipes

Mochi-Covered Strawberries

Mochi-Covered Strawberries

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The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.


  • ¾ cup mochiko (sweet rice flour)
  • Potato starch (for dusting)
  • 8 medium strawberries, stems removed
  • ¼ cup koshian (sweet red or white bean paste; optional)

Ingredient Info

  • Find mochiko and koshian at Japanese markets or online.

Recipe Preparation

  • Mix mochiko, sugar, and ⅓ cup plus 2 Tbsp. cold water in a small bowl. Cover with foil. Bring 2" of water to a simmer in a large pot. Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid. Steam until mixture is translucent and gummy, 20–22 minutes. Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms.

  • Meanwhile, schmear strawberries all over with bean paste, if using.

  • Sprinkle a surface lightly with potato starch; turn out mochi on top. Dust with more starch; cut into 8 pieces. Stretch a piece of mochi around a strawberry to encase; pinch together to close. Roll between your palms to smooth; brush off excess starch. Repeat with remaining mochi and strawberries.

  • Do Ahead: Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.

Nutritional Content

Calories (kcal) 90 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 270Reviews Section

Watch the video: Strawberry Mochi (July 2022).


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