Classic Homemade Mochi Recipe
With this recipe, homemade mochi is just around the corner. When most people think of mochi, they think of a deliciously sweet after-dinner treat, and this recipe certainly delivers. But while some people think that you can only purchase pre-made mochi at a store or restaurant, it's surprisingly easy to make at home. Trust us; The result is just as good.
Recipe developer Jennine Bryant came up with this top-notch recipe that would be great to serve at your next get-together. "Although mochi looks complicated, they are surprisingly straightforward to make. The most challenging part of the whole process is how sticky some of the elements are. The sweet red bean paste can get quite sticky when coating the strawberries, so it [helps] to wet your hands slightly for that stage," Bryant shares.
Bryant also reveals her favorite part about these mochi. "I love how sweet, light, and refreshing these mochi are," Bryant raves. "The mochi dough is so soft, chewy, and cloud-like, and the refreshing taste of strawberry pairs so well with the sweetness of the sweet red bean paste (also known as adzuki paste). I could eat them constantly."
Keep reading to find out how to make this dish!
Gather the ingredients for this classic homemade mochi
There are only a handful of ingredients needed for this recipe. You will need to pickup strawberries, sweet red bean paste, glutinous rice flour, powdered sugar, water, and cornstarch.
Once you have those items, you can make this classic homemade mochi.
Prep the strawberries and wrap them in bean paste
Grab the strawberries, and make sure you give them a good wash. Then, take out a cutting board and sharp knife and cut the tops off of the berries.
Take the red bean paste and divide it into six equal portions. Cover each strawberry with one portion of the red bean paste and set them aside. "There isn't a secret ingredient in this mochi recipe. Instead, I have attempted to create the best recipe for classic Japanese strawberry sweet red bean mochi, also known as Ichigo Daifuku," Bryant says. "These mochi are traditionally considered to be a springtime dessert."
Mix the mochi dough
For this step, you will need a microwave-safe bowl. Add the glutinous rice flour and the powdered sugar to the bowl and use a whisk to combine the two. Next, add water, and continue whisking until a batter forms.
Microwave the dough until it's translucent
Place a plate on top of the bowl and pop it in the microwave. Microwave the batter on high heat for about a minute. Then, take the bowl out and stir the dough with a wet spatula, which will help prevent the batter from sticking.
Put the bowl back into the microwave and set the timer for another minute. Once the timer dings, take it out. At this point, the dough should almost be translucent and the consistency will be firm and sticky. Stir it once again.
Place the bowl into the microwave one more time, but this time only zap it for 30 seconds. When you take it out, the dough should be even more translucent and sticky. If it hasn't reached that stage (microwave temperatures can vary), give it 30 more seconds in the microwave.
Roll out the mochi dough and cut the circles
Place a large square of parchment paper on your counter and sprinkle 1 tablespoon cornstarch over the top. Place the mochi dough on top of the cornstarch and sprinkle the other tablespoon cornstarch on top of the dough. Roll the dough out until it's roughly ¼-inch thick, and use circular cookie cutters to cut out 6 circles from the dough. "For this recipe I used a cookie cutter that is 3 ½ inches, though it really depends on the size of the strawberries. I had particularly large strawberries when making this recipe, but if your strawberries are slightly smaller, then a 3-inch cookie cutter will be more appropriate," instructs Bryant. "I tend to place a strawberry on the dough before cutting any circles and play with the size of the cookie cutter around it. There should be enough dough to easily wrap around the strawberry. If in doubt, always err on the side of caution and use the bigger-sized cookie cutter!"
Pop the dough circles in the fridge for about 5 minutes to chill. Remove them from the refrigerator and, one at a time, place a strawberry at the center of each circle. Fold the mochi dough around the strawberry and pinch the ends together to seal it within the dough.
Serve and enjoy
These mochi are best when served fresh, and Bryant provides a few serving suggestions. "These strawberry sweet red bean mochi are a wonderful afternoon treat. They are often served with green tea, though they would taste wonderful alongside any herbal or fruit tea," Bryant shares. "They also make a wonderful picnic sweet treat; just make sure to coat them with lots of cornstarch, so they don't stick together. You can guarantee nobody else will turn up to the picnic with these!"
If you have any mochi leftover, store them in a sealed container at room temperature for 2 days.
- 6 fresh strawberries
- ½ cup red bean paste
- 1 cup glutinous rice flour
- 2 tablespoons powdered sugar
- ¾ cup water
- 2 tablespoons cornstarch
- Cut the tops off the strawberries. Divide the red bean paste into 6 equal portions and cover each strawberry with one portion of the red bean paste. Set the berries aside.
- In a microwave-safe bowl, whisk together the glutinous rice flour and the powdered sugar. Then, whisk in the water until a batter forms.
- Cover the bowl with a plate and microwave the mochi batter on high heat for 1 minute. Take the bowl out and stir the dough using a wet spatula.
- Place the bowl back in the microwave and cook the dough for another minute. Take it out and stir it again. The dough should be almost translucent, and much more firm and sticky.
- Place the bowl back in the microwave and microwave the dough for another 30 seconds. Once done, the Mochi dough should be translucent and very sticky. If it hasn't quite reached that stage, microwave the dough for a final 30 seconds.
- Place a large square of parchment paper on the counter and sprinkle 1 tablespoon cornstarch on top. Place the mochi dough on the cornstarch, then sprinkle the other tablespoon cornstarch on top of the mochi dough. Roll the dough out, until it's roughly ¼-inch thick. Use a 3-3 ½-inch diameter cookie cutter to cut 6 circles from the dough. These should be large enough to completely wrap around the berries.
- Place the dough circles in the fridge for 5 minutes to chill. Take them out, then one at a time, place a strawberry in the center of the circle. Wrap the circle around the berry and pinch the ends together to seal the berry within the mochi dough.
- Serve the mochi fresh, and store at room temperature in a sealed box for up to 2 days.
| Calories per Serving | 163 |
| Total Fat | 0.5 g |
| Saturated Fat | 0.1 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 36.6 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 3.3 g |
| Sodium | 24.8 mg |
| Protein | 2.8 g |
