Mochi Covered Strawberries Recipes

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MOCHI-COVERED STRAWBERRIES



Mochi-Covered Strawberries image

Categories     Dessert     Kid-Friendly     Wheat/Gluten-Free     Strawberry     Spring     Summer     Bon Appétit     Small Plates

Yield Makes 8

Number Of Ingredients 7

3/4 cup mochiko (sweet rice flour)
3 tablespoons sugar
Potato starch (for dusting)
8 medium strawberries, stems removed
1/4 cup koshian (sweet red or white bean paste; optional)
Ingredient info:
Find mochiko and koshian at Japanese markets or online.

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 with Strawberry Compote image

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

¾ cup hot water
2 tablespoons white sugar
1 ½ teaspoons agar-agar powder
¼ cup white sugar
¼ cup water
¼ teaspoon arrowroot powder
1 pound fresh strawberries, cut into quarters
1 lemon, zested and juiced

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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