Soft Chewy Strawberry Mochi

Soft, chewy Strawberry Mochi infused with fresh strawberry puree is a delightful treat perfect for any occasion. This quick, gluten-free, and vegan dessert can be ready in just a few minutes, making it an ideal choice when you want a fresh and fruity sweet bite without fuss. The unique texture combined with vibrant strawberry flavor creates a standout mochi that everyone will enjoy.

I first made this recipe when I craved something fruity and chewy all at once, and now it’s become a favorite whenever fresh strawberries are in season. The combination of softness and the bright taste of strawberry makes it irresistible.

Ingredients

• Glutinous rice flour: One cup, also called sweet rice flour, essential for the chewy mochi texture, choose a good quality brand for the best stretch and softness
• Fresh strawberry puree: Three quarters cup made from ripe strawberries, using fresh and ripe fruit really enhances the natural sweetness and color
• Sugar: Quarter cup to balance the tartness and give a subtle sweetness, adjust to your taste preference
• Strawberries: You want ripe fragrant strawberries for the puree so the flavor truly shines through. If strawberries are not very sweet a little extra sugar can be added

Step-by-Step Instructions

Prepare Strawberry Puree:

Blend fresh strawberries until smooth. Strain the puree if you prefer a seedless, silky texture. This smooth puree is important for even flavor and texture in the mochi.

Mix Ingredients:

In a microwave-safe bowl, combine the glutinous rice flour, sugar, and strawberry puree. Stir the mixture well until smooth and no lumps remain, ensuring the mochi dough will cook evenly.

Microwave the Mixture:

Cover the bowl with plastic wrap but leave a small vent for steam to escape. Microwave on high for 2 minutes, which starts the cooking process and helps the dough firm up.

Stir and Continue Cooking:

Carefully remove the bowl from the microwave. Stir the dough thoroughly to break up any cooked lumps and redistribute heat. Microwave again for 1 to 2 minutes until the dough becomes translucent and sticky, indicating it is fully cooked.

Cool and Shape Dough:

Dust a clean surface with cornstarch or potato starch to prevent sticking. Turn the hot mochi dough out onto the dusted surface and allow it to cool slightly so it is easier to handle but still pliable.

Form Your Mochi:

Shape the dough into balls or cut into your desired shapes. You can get creative here since the texture is fun to work with. Serve immediately or store in an airtight container for up to two days.

Bookmark

I love how the fresh strawberry puree bridges traditional mochi with a summery fruit flavor. Every time I make this, it reminds me of family gatherings where we share simple yet meaningful treats made with love.

Storage tips

Store the mochi in an airtight container at room temperature or in the refrigerator for up to two days. To prevent sticking, place parchment paper between layers. For longer storage, wrap individual mochi pieces in plastic wrap and freeze for up to one month. Reheat gently by microwaving covered with a damp paper towel for 10 to 15 seconds or steaming for a few minutes until soft.

Ingredient substitutions

If fresh strawberries are out of season, frozen strawberries can be thawed and blended to make puree without compromising much flavor. You can experiment with other fruit purees like mango or blueberry for a twist. Use potato starch if cornstarch is unavailable for dusting and shaping.

Serving suggestions

Serve your strawberry mochi dusted with powdered sugar or cocoa powder for a little extra sweetness and flair. Pair with fresh fruits like sliced bananas or mixed berries for added texture and color. For a decadent touch, drizzle with warm chocolate sauce or accompany with a scoop of green tea or vanilla ice cream.

Common Recipe Questions

→ What ingredients create the chewy texture in this dessert?

The chewy texture comes from glutinous rice flour, which gels when cooked and provides the signature softness.

→ Can frozen strawberries be used for the puree?

Yes, frozen strawberries can be thawed and blended until smooth to create an equally flavorful puree.

→ How can sticking be avoided during preparation?

Dusting the work surface and hands generously with cornstarch or potato starch helps prevent sticking while shaping.

→ What are some serving suggestions?

Try pairing with fresh fruit slices, a light dusting of powdered sugar, drizzled chocolate sauce, or alongside green tea ice cream.

→ How long can the mochi be stored?

Store in an airtight container at room temperature for up to 2 days, or freeze individually wrapped pieces for up to a month.

→ What is the best method to reheat chilled mochi?

Warm mochi gently in the microwave covered with a damp paper towel for about 10-15 seconds, or steam for a few minutes.