This recipe for Strawberry Red Bean Mochi features fresh strawberries encased in a homemade red bean paste. It’s a sweet, chewy and delicious treat that will be sure to impress your guests!
My husband came home with these really cute (and sweet) strawberries the other day.
I had to fight my kids off to save a couple strawberries so that I could make these delicious Strawberry Red Bean Mochi.
What is mochi?
Mochi is a Japanese treat made with glutinous rice flour.
It has a sticky, chewy texture and can be unfilled or filled.
In this recipe, we’ll fill the mochi with a homemade red bean paste and fresh strawberry.
Ingredients you’ll need
The mochi dough only consists of a few ingredients:
- mochiko flour (glutinous rice flour)
- cornstarch or kinako (roasted soy bean flour)
The filling consists of:
- fresh strawberries: washed and patted dry
- red bean paste: (can be homemade or storebought)
How to make it
Prepare your red bean paste and divide it in to small balls.
Wash and dry the strawberries with a paper towel.
Wrap each strawberry with the red bean paste, ensuring that no strawberry is visible.
You’ll end up with 4 red bean “balls.”
Make the mochi skin:
In a shallow microwave-safe dish, combine the glutinous rice flour, water and sugar.
Next, cover the dough and microwave it in 1-minute intervals for 2-3 minutes, stopping to stir in between.
After microwaving the dough for 2-3 minutes, we’ll have cooked mochi.
When the mochi skin is translucent, it’s cooked through.
Tips & tricks for making the mochi
I like to use a silicone spatula when making mochi.
Mochi dough is very hot and sticky and can burn you if you don’t handle it carefully.
I prefer using a silicone mat as my work surface, with a liberal dusting of cornstarch to prevent the dough from sticking.
Lastly, I keep a bowl of water nearby to dab my fingers into and press down on the dough.
Divide the cooked dough into equal portions.
Flatten with a silicone spatula.
Place a red bean “ball” on top of the mochi dough, and pinch to seal the edges.
Dust with cornstarch or kinako roasted soy bean flour, and repeat with the remainder.
How to store
Due to the moisture content in fresh strawberry, it’s best to consume the mochi right away on the same day it is made.
I don’t recommend storing the mochi in the fridge or freezer, as the dough will harden when exposed to cool temperatures.
Other mochi recipes
If you love mochi, you may enjoy my other recipes:
These mochi are chewy, fresh, tart, and lightly sweet. It’s a fun way to enjoy strawberries with a little fibre 😉
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below. I love seeing your creations!
Strawberry Red Bean Mochi
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 4 small strawberries
- 4 scoops of red bean paste about ½ Tbsp each (may need to adjust how much paste you need depending on how large your strawberries are)
- 90 g mochiko flour
- 120 g water
- 1 Tbsp granulated sugar
- cornstarch for dusting or roasted soy bean flour (kinako)
Prepare strawberries/red bean:
- Wash strawberries and pat dry with a paper towel.
- Taking a scoop of red bean paste, wrap it around each strawberry, covering it entirely with a thin layer of paste. (You may need to adjust how much paste you need depending on how small or large your strawberries are).
Make mochi dough:
- Place mochiko flour, water, and sugar into a shallow microwave-safe bowl. Give a stir.
- Cover with a lid and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
- After 2-3 minutes, the mochi dough will be translucent and cooked through.
- Divide the mochi dough into 4 equal portions.
- Using a silicone mat as the work surface, sprinkle a dusting of cornstarch on it.
- Place 1 portion of mochi dough, place it onto the silicone mat, and flatten it out into a round circle with a silicone spatula. You may dip your fingers in a little water to help further flatten the mochi.
- Take 1 red bean "ball" (with the strawberry encased in it) and place it onto the middle of the dough. Gather the edges and pinch to seal.
- Dust with cornstarch and place it seam side down into a muffin liner.
- Repeat with the remainder.
- Best consumed on the same day it is made.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.