Ingredients
Method
- Wash the strawberries thoroughly and pat them completely dry with a paper towel. Remove the green stems.
- Take a small portion of bean paste (about 1-2 tablespoons) and flatten it in your palm. Wrap it evenly around each strawberry, leaving the pointed tip slightly exposed. Set aside on a plate.
- In a microwave-safe bowl, whisk together the Mochiko, sugar, and water until the mixture is completely smooth and free of lumps.
- Cover the bowl loosely with microwave-safe plastic wrap, leaving a small vent for steam to escape.
- Microwave on high for 1 minute. Remove the bowl carefully and stir the mixture vigorously with a wet spatula.
- Microwave for an additional 60 to 90 seconds. The dough should become translucent, glossy, and very sticky.
- Generously dust a clean cutting board or work surface with cornstarch to prevent sticking.
- Turn the hot mochi dough onto the prepared surface and dust the top lightly with more starch.
- Divide the dough into equal portions using a dough scraper or knife dusted in starch.
- Flatten each portion into a circle with your hands, place the prepared strawberry in the center, and fold the edges of the dough up to seal it, pinching the seams shut at the bottom.
Notes
For the best texture, serve these immediately while the mochi is soft. Avoid refrigerating, as cold temperatures cause the rice flour to harden and turn chewy in an unpleasant way. If you want a modern twist, feel free to substitute the red bean paste with Nutella, sweetened cream cheese, or a dollop of whipped cream.