Traditional Strawberry Mochi
Ingredients
- 300 gsticky rice (soaked 12 hours)
- 150 gWhite sugar (divided)
- 200 gRed bean (dry)
- 8 pcStrawberry (whole)
- 100 gCorn starch (for dusting)
- 500 mlMineral water (for cooking)
- 200 gAzuki Beans (soaked overnight)
- 200 gGlutinous rice flour (sifted)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Do not refrigerate, as the cold hardens the rice dough and makes it rubbery.
