Mochi-Covered Strawberries
A delightful Japanese-inspired dessert featuring fresh strawberries wrapped in a soft, chewy mochi (sweet rice flour) coating. Optionally filled with sweet bean paste for an authentic flavor.
Ingredients
- •¾ cup mochiko (sweet rice flour)
- •3 tablespoons sugar
- •¼ cup potato starch
- •8 whole strawberries
- •¼ cup koshian
- •
Cooking Instructions
- 1.
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.
22 min
- 2.
Meanwhile, schmear strawberries all over with bean paste, if using.
5 min
- 3.
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.
15 min
- 4.
Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.
