Traditional Strawberry Mochi

An elastic and silky rice dough wrapping a fresh strawberry and dense bean paste. The texture is soft, dusted with starch to prevent sticking to the fingers.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 915
• Protein: 23 g
• Carbs: 191 g
• Fat: 6 g

Ingredients

• 300 g sticky rice ( soaked 12 hours )
• 150 g White sugar ( divided )
• 200 g Red bean ( dry )
• 8 piece Strawberry ( whole )
• 100 g Corn starch ( for dusting )
• 500 ml Mineral water ( for cooking )
• 200 g Azuki Beans ( soaked overnight )
• 200 g Glutinous rice flour ( sifted )

Instructions

1. Anko paste preparation

   Cook the azuki beans in mineral water until soft. Drain, then puree finely while incorporating 100g of white sugar until the paste pulls away from the sides of the pan.

2. Mochi dough cooking

   Mix the glutinous rice flour with the remaining sugar and some water. Cook in the microwave in 1-minute intervals, stirring vigorously, or in a saucepan, until the dough becomes elastic, smooth, and translucent.

3. Shaping the centers

   Wash and hull the strawberries. Wrap them in a thin layer of azuki bean paste. The strawberry must be completely hidden by the dark paste.

4. Final coating

   Dust the work surface with cornstarch. Divide the warm rice dough into portions. Flatten each piece, place the strawberry center in the middle, and close by pinching the edges to make the seam invisible.

Chef's tips

• Work the rice dough while it is still very hot, otherwise it loses its elasticity and becomes impossible to seal.
• Don't be afraid of the starch: it's your only ally against the rice sticking everywhere on your hands.

Storage

Eat immediately. Do not refrigerate, as the cold hardens the rice dough and makes it rubbery.