Strawberry Red Bean Mochi

A recipe for mochi filled with fresh strawberries wrapped in red bean paste.

Course Dessert, Snack

Cuisine Asian, Japanese

Prep Time 20

Cook Time 3

Total Time 23

Servings

Calories 101kcal

4 small strawberries
4 scoops of red bean paste about ½ 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

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).

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.

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.