Strawberry Mochi

Yield 8 mochi

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Strawberry Mochi

Mochi is a traditional Japanese treat made from glutinous rice flour. This strawberry version gets its beautiful pink color and fruity flavor from real strawberries! Try experimenting with different fruits to create your own fun flavors and naturally colorful mochi.

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MICROWAVE AND BLENDER NEEDED FOR THIS RECIPE

Ingredients

Homemade White Bean Filling (Shiro An)

• 1 (15-ounce) can white beans (navy or cannellini), rinsed and drained
• 1–2 tablespoons pure maple syrup, to taste
• Pinch of salt
• ¼ teaspoon vanilla extract, optional

Strawberry Mochi Dough

• 8 ounces fresh or thawed frozen strawberries, or any seasonal fruit
• 1 cup mochiko flour (sweet rice or glutinous rice flour)
• 1–2 tablespoons maple syrup, optional

For Dusting

• ¼ cup cornstarch, potato starch, or tapioca starch

Directions

Prepare the White Bean Filling

1. Rinse and drain the white beans thoroughly.
2. Place the white beans, 1 tablespoon of maple syrup, salt, and vanilla extract, if using, into a food processor.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. If the filling is too thick, add a small splash of water, 1 teaspoon at a time, until smooth and scoopable.
5. Taste and add more maple syrup, if desired.
6. Set aside until ready to fill the mochi.

Make the Strawberry Mochi

1. Wash the strawberries and remove the green stems. If using frozen strawberries, thaw them first.
2. Place the strawberries in a food processor or blender and blend until smooth. You can also mash them with a fork.
3. In a large microwave-safe bowl, combine the strawberry puree, mochiko flour, and sugar, if using. Stir until smooth and no dry flour remains.
4. Microwave the mixture for 2 minutes. Carefully remove the hot bowl.
5. Using a sturdy metal spoon or heatproof spatula, stir the mixture until the cooked and uncooked parts are evenly combined.
6. Microwave for another 1 minute, or until the dough is thick, sticky, and evenly cooked. Cooking times may vary depending on the microwave.
7. Allow the dough to cool until it is safe to handle but still warm and flexible.
8. Sprinkle the cornstarch onto a clean baking pan or plate. Transfer the mochi dough onto the prepared surface and lightly dust the top with additional starch.
9. Gently flatten the dough into an even sheet using a rolling pin or your hands.
10. Cut the dough into 8 equal pieces using a dough cutter or kitchen scissors.

Fill & Shape the Mochi

1. Take one piece of mochi dough and gently flatten it into a small circle.
2. Place one ball of the white bean filling in the center.
3. Carefully fold the edges of the mochi dough over the filling and pinch them together to seal.
4. Gently shape the mochi into a round ball.
5. Repeat with the remaining dough and filling.
6. Serve fresh for the best texture!

Notes

Variations to Try

• Try different fillings! Add a small piece of fresh strawberry, mashed banana, or a little nut butter instead of the white bean paste.
• Experiment with different fruits! Try mango or raspberry puree for different flavors and colors. Adjust the amount of puree as needed to keep the dough thick and sticky.
• Make it without filling! Enjoy the strawberry mochi plain for a simple, fruity treat.
• Try different beans! Use navy beans, cannellini beans, or butter beans to explore different textures and flavors.
• Add extra flavor! Mix a little lemon zest or vanilla extract into the strawberry dough.
• Adjust the sweetness! Taste the white bean filling before cooking and add more or less maple syrup depending on your preference.

Something to Chew On

• What is mochi? How is it traditionally made and enjoyed in Japan?
• Why is mochi so stretchy and chewy? What makes sweet rice flour different from regular flour?
• What is shiro an? Why do you think beans are used in some traditional Japanese desserts?
• How can fruit naturally sweeten our food? Why might we choose strawberries and maple syrup instead of using lots of refined sugar?
• Why do strawberries give the mochi a pink color? What other fruits or vegetables could we use to naturally color foods?