Strawberry Mochi Recipes

MIZU SHINGEN MOCHI WITH STRAWBERRY COMPOTE

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.

MOCHI-COVERED STRAWBERRIES

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.

ICHIGO DAIFUKU - STRAWBERRY MOCHI

Steps:

• Mix the sugar and water together in a large saucepan and bring to the boil.
• Remove from heat and add mochiko.
• Stir until smooth, then turn the heat down and return pot to burner.
• Heat for 2 more minutes, stirring often.
• Let cool for 15 minutes, stirring occasionally.
• When cool, take the mochi and make it into walnut sized balls then flatten them.
• Cover strawberries all over with a thin layer of the bean paste.
• Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
• The ichigo daifuku are now ready, serve as desired.

STRAWBERRY DAIFUKU MOCHI RECIPE BY TASTY

Steps:

• Make the red bean paste: Rinse the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
• Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the "normal" setting for about 1½ hours. The beans should still be firm.
• Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the "normal" setting for another 1½ hours, until the beans are very tender and cooked through.
• Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
• Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
• Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
• Make the mochi dough: In a medium microwave-safe bowl, whisk together the mochiko, sugar, dragon fruit powder, and water until very smooth. Push the dough through a fine-mesh sieve into a clean microwave-safe bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
• Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3-4 minutes total. Continue microwaving in 15-30-seconds intervals, stirring between, until fully transparent and glossy, 1-2 minutes more.
• Use a sieve to generously dust a clean surface with cornstarch.
• Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 4 3-inch squares.
• Make the daifuku: Roll the red bean paste into 4 small balls, about 15 grams each. Flatten a ball in the palms of your hands and wrap around a strawberry, starting from the bottom tip and up and over the stem end (if your hands are too sticky, very lightly dampen with water). Repeat with the remaining strawberries. Place the wrapped fruit on a tray and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
• Assemble the mochi: Set a square of mochi dough in your palm. Place a wrapped strawberry in the center of the mochi with the bottom tip pointing down. Bring the edges of the dough up and over the strawberry to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and fruit.
• Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
• Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
• In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
• Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
• Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
• Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
• Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
• Pour the glaze over the cake and spread to cover evenly.
• Cut the cake into 8 pieces and serve.
• Enjoy!