Strawberry mochi that’s chewy and sweet. Filled with homemade white bean paste and fresh strawberry. An easy snack – So simple to make!
Strawberry Mochi
Mochi has been on the range in our town lately. I saw it sold in one of our farmer’s markets here in town, and it has been sold in our grocery store. I am not complaining at all. I am so excited that this Asian dessert is cutting through US stores now.
Although we can now easily mochi in store, I thought how about making strawberry mochi, instead of buying… so here is a recipe for Mochi, for you to be able to make it at home.
I will show you how to make this. I promise it’s simple to make.
Equipment
Mixing bowl
Large baking pan
Hand Blender or Stand Blender
Rolling Pin
dough cutter
Ingredients
Glutinous flour
Sugar
Water
Cornstarch
Strawberries
HOMEMADE WHITE BEAN PASTE INGREDIENTS:
White Lima Beans
sugar
How to Make Strawberry Mochi from Scratch:
How to make the Homemade White Bean Paste
Prepare the beans: Place the beans in a container and add in five cups of water. Soak overnight.
On the next day, remove the skin of the beans and rinse. Place in a large saucepan and cook until soft
Use an electric hand mixer to blend, or you can transfer the beans to a stand blender and blend still smooth.
Place the blended beans back in a saucepan and add in 1 cup of white granulated sugar.
Continue stirring low heat n until the paste thickens and the sugar or liquid has evaporated. Turn off heat and transfer in a container, and let cool.
Make the Mochi
Combine the glutinous rice flour and sugar in a microwave-safe bowl and add in water.
Cover with plastic and microwave for 1 minute. Remove mixture from the microwave and mix. Microwave for one more minute and stir. Microwave for another 3o second.
Remove from the microwave oven and stir until it comes together to a sticky mixture.
Use a flat baking pan as work surface: Sprinkle/flour work surface with cornstarch.
Put mochi on top and cut mochi into 12 pieces.
Flatten the mochi into circles using a rolling pin.
Place bean paste on top of the round mochi and place mochi on top. Wrap the strawberries and pinch the bottom to close.
Tips and tricks
Use a baking pan as a work surface
Instead of making bean paste, how about just buying it from your store. They are often sold in the Asian section of the store.
Slow cook the beans overnight, and they will be ready the next day. Or, use your pressure cooker.
Make the Mochi the desired thickness you want. I prefer my dough thick.
Prepare the beans: Place the beans in a container and add in five cups of water. Soak overnight. On the next day, remove the skin of the beans and rinse. Place in a large sauce and boil until soft.Use a hand electric mixer to blend, or you can transfer the beans in a stand blender and blend still smooth.Place the blended beans back in a sauce pan and add in 1 cup of white granulated sugar. Continue stirring in a low heat until paste thickens, and the sugar or liquid has evaporated. Turn off heat and transfer in a container and let cool.
Make the Mochi
Combine the glutinous rice flour and sugar in a microwave safe bowl and add in water. Cover with plastic and microwave for 1 minute. Remove mixture from the the microwave and mix. Microwave for 1 more minute and stir. Microwave for another 3o seconds. Remove from the microwave oven and stir until it come together to a sticky mixture.Use a flat baking pan as work surface: Sprinkle/flour work surface with cornstarch. Put mochi on top and cut mochi into 12 pieces. Coat rolling pin with cornstarch. Flatten the mochi into circles using a rolling pin.Place bean past on top of the round mochi and place mochi on top. Wrap the strawberries and pinch the bottom to close.
Notes
This recipe was adapted from Feed FeedIf you choose to slow cook the beans, place the beans in the slow cooker and add 5 cups of water. Set setting to low and slow-cooked for 6- 8 hours.Pressure cooker: Press the pressure cooker button and set the time to 10 minutes with natural release.
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