Strawberry Mochi

Takes 80 minutes | Serves 8 |

Ingredients

90 g strawberries
90 g milk
40 g sugar
150 g glutinous rice flour
30 g corn flour
20 g unsalted butter
150 g heavy whipping cream
15 g sugar
4 tbsp strawberry jam

Steps

Preparation

• Cook 50g glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down.
• Add 15g sugar to 150g heavy whipping cream, beat until stiff peaks form. Keep in the freezer.

Making Mochi

• In a microwave-safe container, weigh 100g glutinous rice flour and 30g cornstarch. Set aside.
• Add 90g strawberries, 90g milk, and 40g sugar into a blender. Blend until smooth.
• Pour the strawberry milk to the microwave-safe container with glutinous rice flour and cornstarch, stir until the mixture has reached a yogurt thick texture.
• Cover the container with a microwave-safe food wrap. Poke about 16 holes on the wrap with a toothpick.
• Microwave for 3 minutes. Check the texture with a toothpick. If needed, microwave for additional 30 seconds.
• Place 20g butter on top of the hot mochi. Once melted, knead the dough until the butter is absorbed.
• Keep kneading for about 5 minutes, until you can pull the dough as long as your forearm.
• Transfer the dough to a nonstick surface, cut into 8 portions, and shape into 4-inch diameter circles.

Filling and Serving

• Place a mochi skin on a soup ladle, add whipped cream and strawberry jam in the middle, and seal the edges.
• Freeze for 20 minutes before serving.