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    Home Β» Recipes Β» Desserts

    Strawberry Red Bean Mochi

    Published: Aug 14, 2020 by Michelle Β· 14 Comments

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    Jump to Recipe - Print Recipe

    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!

    A cut open white mochi with red bean paste and strawberry on a small plate with 1 strawberry, mochi and strawberries in the background.
    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): is different than rice flour, and is also known as sweet rice flour, which is made from short-grain rice 
    • water
    • granulated sugar: adds a little sweetness to the dough
    • kinako (roasted soy bean flour): or cooked cornstarch, for dusting the mochi

    The filling consists of:

    • fresh strawberries: washed and patted dry
    • red bean paste: (can be homemade or store bought)

    You can find these ingredients in Asian grocery stores.

    A cut open white mochi with red bean paste and strawberry on a small plate with 1 strawberry, mochi and strawberries in the background.
    How to make it

    Prepare the filling:

    Prepare the 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. Give it a stir.

    Cover the mixture and microwave it in 1-minute intervals for 2-3 minutes, stopping to stir in between.

    When the mochi skin is translucent, it's cooked through.

    Assemble:

    Divide the cooked dough into 4 equal portions.

    Flatten a piece of dough with a silicone spatula. 

    Place a red bean "ball" on top of the mochi dough, and pinch to seal the edges. 

    Dust with kinako roasted soy bean flour (or cooked cornstarch), and repeat with the remainder.

    A whole white mochi on cupcake liner on a small plate, strawberries and mochi in the background.
    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 kinako or cooked 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.

    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.

    How to serve

    Serve the Strawberry Red Bean Mochi with tea, or other sweet treats such as:

    Taiwanese Pineapple Cakes (Feng Li Su) ι³³ζ’¨ι…₯

    Snowskin Mooncakes

    Other recipes you may like

    If you love mochi and red bean, you may enjoy my other recipes:

    Matcha Red Bean Mochi

    Steamed Red Bean Paste Buns

    Pandan Mochi Waffles

    Matcha Brochi

    Hojicha Brochi

    Matcha Mochi Ice Cream

    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!

    A closeup of cut open white mochi with red bean paste and strawberry on small plate, with strawberry on the side.A closeup of cut open white mochi with red bean paste and strawberry with text overlay.

    Print Recipe
    5 from 7 votes

    Strawberry Red Bean Mochi

    A recipe for mochi filled with fresh strawberries wrapped in red bean paste.
    Prep Time20 mins
    Cook Time3 mins
    Total Time23 mins
    Course: Dessert, Snack
    Cuisine: Asian, Japanese
    Servings: 4
    Calories: 101kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 4 small strawberries
    • 4 scoops of red bean paste about Β½ tablespoon each (may need to adjust how much paste you need depending on how large your strawberries are)
    • 90 g mochiko flour glutinous rice flour
    • 120 g water
    • 15 g granulated sugar
    • roasted soy bean flour (kinako) or cooked cornstarch for dusting
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    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 the mixture a stir.
    • Cover with a plate 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 kinako (roasted soy bean flour) or cooked 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 kinako and place it seam side down into a muffin liner.
    • Repeat with the remainder.
    • Best consumed on the same day it is made.

    Notes

    Strawberry Red Bean Mochi is best consumed on the day it is made, due to the moisture content from the strawberry.
    Cornstarch should be lightly cooked prior to coating.

    Nutrition

    Calories: 101kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg

    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Katerina | Once a Foodie

      August 16, 2020 at 3:26 am

      5 stars
      This is such a fun recipe, Michelle! My kids have loved eating mochi ever since we visited Japan a couple of years ago and now they get their fix at the local sushi train. I had no idea I could make my own (and even use fresh strawberries - how cute is that!?) so thank you so much for that inspiration and for sharing your recipe! My kids would absolutely love this.

      Reply
      • Michelle

        August 16, 2020 at 12:28 pm

        Thanks Katerina! The fresh strawberries definitely adds that "je ne sais quoi" factor πŸ™‚

    2. Dawn - Girl Heart Food

      August 17, 2020 at 7:10 am

      5 stars
      Such a fun dessert!! Love it! And a great way to use one of my summer faves - strawberries πŸ™‚ Have a great week!

      Reply
      • Michelle

        August 17, 2020 at 7:49 am

        Thanks Dawn!! It's a yummy surprise discovering fresh strawberries in these mochi! πŸ™‚

    3. Heidi | The Frugal Girls

      August 17, 2020 at 4:27 pm

      5 stars
      I loved your idea to infuse fresh strawberries into mochi. What an addicting and fun treat!

      Reply
      • Michelle

        August 17, 2020 at 7:48 pm

        Thanks Heidi! Yes, fresh strawberries are such a delightful surprise in this mochi πŸ™‚

    4. Katherine | Love In My Oven

      August 17, 2020 at 9:23 pm

      5 stars
      The fresh strawberries are a wonderful surprise in your mochi, Michelle! They're so pretty and perfect for a summer treat!

      Reply
    5. David @ Spiced

      August 18, 2020 at 5:35 am

      5 stars
      You always come up with the most creative and colorful recipes, Michelle! I totally understand fighting off the kids for a few of these strawberries. Robbie loves all types of berries, and I literally have to make a section of the fridge that is "hands off" for recipes I'm making that week! Speaking of making recipes, I would love to try my hand at this one - I've never made anything like it!

      Reply
      • Michelle

        August 18, 2020 at 2:31 pm

        Yes, that is a great idea -- I'm gonna have to implement a "hands off" section in the fridge! Haha!

    6. Rahul @samosastreet

      August 18, 2020 at 9:14 pm

      This post is awesome! I am so happy I came across your site Michelle. Love all the Japanese cuisine you share here.

      Reply
      • Michelle

        August 18, 2020 at 9:53 pm

        Thanks Rahul πŸ™‚

    7. Lauren I BasicGinger.com

      August 19, 2020 at 12:53 pm

      5 stars
      Michelle, these are adorable! I LOVE mochi, but never thought I could make it at home. Your instructions are easy to follow and make me think I have to try it! Thank you so much for sharing!

      Reply
      • Michelle

        August 19, 2020 at 1:35 pm

        Glad to hear it, Lauren! Hope you do give it a try! πŸ™‚

    8. Linsey

      April 08, 2021 at 5:10 pm

      5 stars
      I always love mochi, but never try to make with fresh fruit inside. This mochi looks mouth watering. I'm going to make soon. Thank you Michelle!

      Reply

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