Strawberry Cheese Mochi
Strawberry Cheese Mochi
Ingredients
For the Mochi Dough
- 3/4 cup glutinous rice flour
- 1/4 cup cornstarch
- 1 tablespoon granulated sugar
- 2/3 cup milk
- 2 teaspoons unsalted butter, melted
For the Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 4 fresh strawberries, hulled and quartered
For Dusting
- 1/4 cup cornstarch, for dusting
Instructions
- 1
In a medium microwave-safe bowl, whisk together the glutinous rice flour, cornstarch, and granulated sugar until well combined. Gradually add the milk, whisking continuously until the mixture is smooth and lump-free.
⏱️ 3 min
- 2
Cover the bowl tightly with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Remove, stir well with a spatula, and then microwave for another 1 minute. Stir again.
⏱️ 2 min
- 3
Continue microwaving in 30-second intervals, stirring thoroughly after each interval, until the dough becomes translucent and sticky. This usually takes about 3-5 minutes total. Be careful not to overcook. The dough should be thick and stretchy.
⏱️ 3 min
- 4
Carefully remove the hot mochi dough from the microwave. Add the melted unsalted butter and knead it into the dough using a spatula or a wooden spoon until the butter is fully incorporated and the dough is smooth and glossy. This can be a bit sticky.
⏱️ 5 min
- 5
Lightly dust a clean work surface or a baking sheet with cornstarch. Transfer the warm mochi dough onto the dusted surface. Dust the top of the dough and your hands with more cornstarch to prevent sticking. Allow the dough to cool slightly, about 10 minutes, until it's easier to handle.
⏱️ 10 min
- 6
While the mochi cools, prepare the filling. In a small bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy. Gently fold in the quartered fresh strawberries.
⏱️ 5 min
- 7
Divide the mochi dough into 4 equal pieces. On the cornstarch-dusted surface, flatten each piece into a circle approximately 4-5 inches in diameter. You can use a rolling pin or your hands.
⏱️ 5 min
- 8
Place a spoonful of the strawberry cream cheese filling in the center of each mochi circle. Carefully gather the edges of the mochi dough around the filling, pinching them together at the top to seal completely. Gently shape into a round ball.
⏱️ 5 min
- 9
Place the finished mochi on a plate or tray lined with parchment paper. Refrigerate for at least 20 minutes to allow the mochi to firm up and the flavors to meld. Dust with additional cornstarch before serving, if desired.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Cheese Mochi
For the Mochi Dough
- 3/4 cup glutinous rice flour
- 1/4 cup cornstarch
- 1 tablespoon granulated sugar
- 2/3 cup milk
- 2 teaspoons unsalted butter, melted
For the Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 4 fresh strawberries, hulled and quartered
For Dusting
- 1/4 cup cornstarch, for dusting
Instructions
- 1
In a medium microwave-safe bowl, whisk together the glutinous rice flour, cornstarch, and granulated sugar until well combined. Gradually add the milk, whisking continuously until the mixture is smooth and lump-free.
⏱️ 3 min - 2
Cover the bowl tightly with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Remove, stir well with a spatula, and then microwave for another 1 minute. Stir again.
⏱️ 2 min - 3
Continue microwaving in 30-second intervals, stirring thoroughly after each interval, until the dough becomes translucent and sticky. This usually takes about 3-5 minutes total. Be careful not to overcook. The dough should be thick and stretchy.
⏱️ 3 min - 4
Carefully remove the hot mochi dough from the microwave. Add the melted unsalted butter and knead it into the dough using a spatula or a wooden spoon until the butter is fully incorporated and the dough is smooth and glossy. This can be a bit sticky.
⏱️ 5 min - 5
Lightly dust a clean work surface or a baking sheet with cornstarch. Transfer the warm mochi dough onto the dusted surface. Dust the top of the dough and your hands with more cornstarch to prevent sticking. Allow the dough to cool slightly, about 10 minutes, until it's easier to handle.
⏱️ 10 min - 6
While the mochi cools, prepare the filling. In a small bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy. Gently fold in the quartered fresh strawberries.
⏱️ 5 min - 7
Divide the mochi dough into 4 equal pieces. On the cornstarch-dusted surface, flatten each piece into a circle approximately 4-5 inches in diameter. You can use a rolling pin or your hands.
⏱️ 5 min - 8
Place a spoonful of the strawberry cream cheese filling in the center of each mochi circle. Carefully gather the edges of the mochi dough around the filling, pinching them together at the top to seal completely. Gently shape into a round ball.
⏱️ 5 min - 9
Place the finished mochi on a plate or tray lined with parchment paper. Refrigerate for at least 20 minutes to allow the mochi to firm up and the flavors to meld. Dust with additional cornstarch before serving, if desired.
⏱️ 20 min