Mochi Covered Strawberries Recipes
MOCHI-COVERED STRAWBERRIES
Categories Dessert Kid-Friendly Wheat/Gluten-Free Strawberry Spring Summer Bon Appétit Small Plates
Yield Makes 8
Number Of Ingredients 7
Steps:
- Mix mochiko, sugar, and 1/3 cup plus 2 tablespoons cold water in a small bowl. Cover with foil. Bring 2" of water to a simmer in a large pot. Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid. Steam until mixture is translucent and gummy, 20-22 minutes. Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms.
- Meanwhile, schmear strawberries all over with bean paste, if using.
- Sprinkle a surface lightly with potato starch; turn out mochi on top. Dust with more starch; cut into 8 pieces. Stretch a piece of mochi around a strawberry to encase; pinch together to close. Roll between your palms to smooth; brush off excess starch. Repeat with remaining mochi and strawberries.
- Do Ahead
- Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.
MIZU SHINGEN MOCHI WITH STRAWBERRY COMPOTE
Mizu shingen mochi is a Japanese water cake that is known for its delicate sweetness an evaporative texture. It takes a little practice but is well worth a little experimentation. Be careful not to overdo it with the compote. You don't want to overpower the mochi's delicate flavor.
Provided by Stalara
Categories World Cuisine Recipes Asian Japanese
Time 6h56m
Yield 4
Number Of Ingredients 8
Steps:
- Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan; bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours.
- Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat; cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice; cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature; refrigerate until chilled, about 30 minutes.
- Place mochi in a serving dish and drizzle strawberry compote over it.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.1 g, Sodium 4.1 mg, Sugar 24.3 g
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- Mix mochiko, sugar, and ⅓ cup plus 2 Tbsp. cold water in a small bowl. Cover with foil. Bring 2" of water to a simmer in a large pot. Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid. Steam until mixture is translucent and gummy, 20–22 minutes. Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms.
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