Mochi Recipe

Strawberry

Wash and hull 8 strawberries. Pat dry completely. If strawberries are large, trim leaving about 1–2 cm of fruit so each fits inside a 6–7 cm mochi round. Optionally dust lightly with a little potato starch to keep dry while wrapping.

Ice Cream

Portion 8 small scoops (about 1–1¼ tablespoons / 15–20 g each) of your chosen ice cream onto a parchment-lined tray. Freeze the scoops solid for at least 1 hour so they are firm and easier to wrap in mochi without melting.

Sweet Potato

Peel and cube one medium sweet potato. Steam or boil until very tender, about 12–15 minutes. Drain well, mash until smooth. Stir in 2 tsp honey or sugar and 1 tsp butter (optional) while warm. Cool the mash to room temperature, then chill briefly until it's firm enough to form 8 balls (about 30 minutes in the fridge). Shape into eight 1–1½ tablespoon balls and chill until ready to use.

In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1 tablespoon granulated sugar, and 1 teaspoon salt until uniform.

Gradually whisk in 1 cup water until smooth and no lumps remain.

Cover the bowl loosely with plastic wrap or a microwave-safe cover. Microwave on high for 1 minute. Remove and stir with a wet spatula to redistribute. Cover and microwave 30 seconds, stir again, then microwave another 30–45 seconds until the mixture is thick, glossy, and slightly translucent. (Total microwave time ~2–2.5 minutes depending on wattage.) Alternatively, steam the batter for 12–15 minutes, stirring once or twice during cooking, until translucent.

Dust a clean work surface or large tray with a generous layer of potato starch (about 1/2 cup reserved for handling). Transfer the hot mochi onto the dusted surface. Be careful — it will be hot and sticky.

Dust the top lightly with more starch. Using a bench scraper or oiled spatula, press and flatten the dough to an even thickness of about 3–4 mm (1/8 inch). Allow to cool just until it is warm but pliable (5–10 minutes).

Cut the rolled mochi into 8 equal rounds or squares. You can use a round cutter (6–7 cm / 2.5–3 inch) or divide into 8 pieces with a knife. Keep all mochi pieces dusted with starch to prevent sticking.

Work quickly while the mochi is still pliable. Place one filling piece (strawberry, chilled ice cream scoop, or sweet potato ball) in the center of a mochi round. If using ice cream, keep mochi pieces and ice cream in the fridge/freezer and work on a chilled surface to minimize melting.

Lift the edges of the mochi round up around the filling, pinching seams together to seal completely. Use a little dusted starch on your fingers to prevent sticking. Place seam-side down on a tray dusted with starch. Repeat with remaining pieces.

If using ice cream filling, immediately return the finished mochi to the freezer on a parchment-lined tray for at least 1–2 hours to firm up before serving. For strawberry or sweet potato mochi, chill in the refrigerator 15–30 minutes to let the dough settle; they can be served slightly chilled or at room temperature within 1 hour.

Serve fresh. For best texture: strawberry and sweet potato mochi are best eaten within 1–2 days refrigerated in an airtight container (place parchment between layers). Ice cream mochi should be stored in the freezer, individually wrapped in plastic or parchment, and eaten within 1 week for best quality.

To prevent sticking during serving, dust with a little more potato starch or place mochi on small parchment squares.