Mochi Trio Recipe

Red Bean Filling

If using store-bought anko that is very stiff, loosen by stirring in up to 1 teaspoon water until it is pliable but still thick. Divide into 6 equal portions (about 2–3 tablespoons each), roll into smooth balls, and refrigerate on a tray while preparing dough.

Matcha White Chocolate Ganache

Place white chocolate in a heatproof bowl. Heat heavy cream until just simmering (microwave ~30–40 seconds or stovetop). Whisk matcha powder into the warm cream until dissolved, then pour over white chocolate. Let sit 30 seconds, then stir until smooth and glossy. Chill briefly until thick enough to roll into six small balls (about 1 tablespoon each). Keep chilled.

Strawberry Filling

Toss chopped strawberries with 1 teaspoon sugar and 1/2 teaspoon lemon juice; let sit 10–15 minutes to macerate. Drain any excess liquid and gently pat pieces dry. Divide into six portions (about 1 tablespoon each). For easier wrapping, chill briefly so pieces hold shape, or wrap small whole strawberries if preferred.

Prepare a 9x9 inch (or similar) microwave-safe pan by lightly brushing with vegetable oil and dusting with a little cornstarch to prevent sticking.

In a medium microwave-safe bowl, whisk together glutinous rice flour and granulated sugar until uniform.

Add 1 1/2 cups water to the dry mix and whisk until smooth and lump-free. Scrape sides to incorporate all flour.

Cover bowl loosely with plastic wrap or a microwave-safe lid (leave a small vent). Microwave on high for 1 minute, then remove and stir vigorously with a wet spatula or spoon to redistribute heat. Repeat microwaving in 30-second increments, stirring between, for a total cooking time of about 2.5–3 minutes, or until mixture is glossy, translucent and thick but still pliable. (Alternatively, steam for 15–20 minutes, stirring once halfway.)

While still hot but manageable, transfer mochi to the prepared oiled/dusted pan. Dust the top lightly with cornstarch, and use an oiled spatula or greased hands to press and spread the mochi evenly to roughly 1/4-inch thickness. Let cool 5–10 minutes until just warm (not piping hot) — easier to handle when warm but not scalding.

Dust work surface and your hands generously with cornstarch. Using a floured cutter or a sharp knife dusted in starch, cut the mochi sheet into 18 equal squares (for 6 of each filling) or 18 rounds using a 2 1/2–3 inch cutter.

For each mochI piece, dredge lightly in starch so it won't stick. Flatten a piece into a disk about 3 inches across and 1/4 inch thick with greased fingers.

Fill with Red Bean

Place one red bean ball (about 2–3 tablespoons) in the center of 6 mochi disks. Gather edges up and pinch to seal, shaping into a smooth ball. Dust seam with starch and roll gently to smooth. Place seam-side down on a tray.

Fill with Matcha White Chocolate

Place one matcha ganache ball in center of 6 mochi disks. Seal edges the same way; if ganache is too soft and leaks, chill ganache slightly before wrapping or freeze tiny discs for a minute to firm up.

Fill with Strawberry

Put one portion of macerated strawberry (or one small whole berry) in center of 6 mochi disks. Seal carefully; if juices leak, work with chilled fruit and blot excess liquid before wrapping.

Once all 18 mochi are filled, gently dust each with remaining cornstarch to prevent sticking. Arrange on a tray and refrigerate briefly (10–15 minutes) to set seams. Before serving, brush or shake off excess starch and optionally garnish with a sprinkle of toasted sesame seeds or kinako.

Serve mochi at room temperature. Store in an airtight container lined with parchment in the refrigerator for up to 2–3 days (texture will firm; allow to sit at room temperature 20–30 minutes before serving). For longer storage, freeze individually wrapped mochi up to 2 weeks; thaw in refrigerator then bring to room temperature before eating.