Strawberry Mochi Recipe

Prepare strawberries

Wash strawberries, pat dry thoroughly. Hull each berry leaving the berry whole. If any strawberries are very large, halve or trim to about 1–1.25 inches at widest point so they will be easy to wrap.

Prepare bean paste (if using)

Divide red or white bean paste into 8 equal portions (about 2 tablespoons each). Flatten each portion into a disc roughly 1.5 inches in diameter and 1/4 inch thick. Optional: dust lightly with powdered sugar to keep sticky while handling.

For each strawberry, take one flattened bean paste disc and wrap it around the strawberry, covering all sides. Set finished strawberries seam-side down on a plate. If not using bean paste, simply set the strawberries aside for wrapping in mochi.

Mix dry ingredients

In a microwave-safe bowl, combine 1 cup glutinous rice flour, 1 tablespoon granulated sugar, and a pinch of salt. Whisk briefly to combine.

Add water and combine

Gradually add 3/4 cup water to the flour mixture while stirring with a rubber spatula until smooth and no dry lumps remain. The batter should be pourable but slightly thick.

Microwave cook (quick method)

Cover the bowl loosely with plastic wrap or a microwave-safe lid. Microwave on high for 1 minute. Remove and stir vigorously with the spatula to redistribute heat. Cover and microwave another 1 minute, stir, then microwave 20–30 seconds more until the dough is glossy, translucent, and slightly elastic. Total cook time typically 2.5–3 minutes depending on your microwave. Dough will be hot—use caution.

Or steam method (alternative)

If you prefer steaming, pour the batter into a heatproof bowl, cover with foil, and steam over simmering water for 15–18 minutes until translucent, stirring once halfway if possible.

Cool and dust

Transfer the cooked mochi dough onto a cornstarch-dusted work surface. Sprinkle the top with 1 tablespoon cornstarch and gently pat/roll the mochi into a roughly 8x8 inch square about 1/4 inch thick. Let cool slightly until comfortable to handle but still warm and pliable.

Portion mochi

Using a knife or bench scraper dusted with starch, cut the mochi into 8 roughly equal squares (about 2.5–3 inches each). Dust knife between cuts to prevent sticking.

Wrap each strawberry

Lightly dust your hands with starch. Place one mochi square on a piece of plastic wrap or on the dusted surface. Put a prepared strawberry (bean-paste-wrapped side down, if using) in the center. Gather the mochi edges up around the strawberry, stretching gently so the mochi fully encloses the fruit and forms a smooth seam at the bottom. Pinch to seal and rotate to smooth the seam. If seam is too sticky, dust with a little more starch.

Finish

Place each finished strawberry mochi seam-side down on a plate or tray. Dust lightly with additional cornstarch if needed to prevent sticking. If you used plastic wrap, you can wrap each mochi individually to help maintain shape.

Serve strawberry mochi at room temperature, ideally within a few hours for best texture. Mochi will firm up and bean paste/berry moisture may make the dough slightly softer over time.

To store: place mochi in an airtight container separated by parchment or plastic wrap and refrigerate up to 1–2 days. For best texture, bring to room temperature 30 minutes before serving. Do not freeze with fresh strawberry inside (freezing changes texture).