Mochi Recipe

Many of you asked me to make something pink, something with strawberry, or mochi on TikTok – why not combine all of them together in one recipe into a pinky strawberry mochi!

Strawberry mochi

Top 3 things people have been asking me to make: 1. something pink; 2. something with strawberries; 3. mochi! This recipe teaches you how to make pink strawberry mochi with the BEST look and taste!

Prep: 10min

Total: 80min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 202 kcal, servingSize 1 serving

Ingredients:

• 90 g strawberries ((rinsed, stems removed; About ½ cup of diced strawberries.))
• 90 g milk ((or plant milk, I used oat milk; About ⅓ cup + ⅔ tbsp))
• 40 g sugar ((About 3 tbsps))
• 100 g glutinous rice flour ((About 15 tbsps))
• 30 g cornstarch ((3 tbsps))
• 20 g unsalted butter ((About 1½ tbsp))
• 150 g heavy whipping cream ((About ½ cup + 2 tbsps))
• 15 g sugar ((About 1⅕ tbsp))
• 4 tbsp strawberry jam ((or you can use fresh fruit that’s cut into small pieces instead))
• 50 g glutinous rice flour ((About ½ cup; to prevent from getting sticky))

Instruction:

1. Add 15g sugar to 150g heavy whipping cream, beat until stiff peaks form. Keep in the freezer. (Ideally follow this recipe to make gelatin stabilized whipped cream that won’t melt.)
2. Keep in the freezer for 20 minutes for the best texture and taste, serve.
3. Keep the leftovers in the freezer for up to 7 days. Thaw at room temperate for 20 minutes before serving.

How to Make Japanese Mochi Ice Cream Recipe

My Japanese Mochi Ice Cream recipe takes something that looks complex and simplifies it so everyone can enjoy their little balls of ice cream wrapped in sweet rice dough.

Prep: 20min

Yield: 12

Ingredients:

• 1 ½ cups (8oz/225g) vanilla ice cream
• 1 cup (5½oz/160g) sweet glutinous rice flour
• 1/4 cup (2oz/57g) granulated sugar
• 1 cup (8oz/225ml) water
• A few drops of red food coloring ((optional))
• Cornstarch for dusting ((or potato starch))

Instruction:

1. Line a small tray with parchment paper.
2. With a small ice cream scoop or spoon, scoop out twelve 2 tablespoon-sized scoops of ice cream (about .75oz /20g) onto the prepared and place in the freezer.
3. In a large microwave-safe bowl combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for one minute.
4. Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for another minute.
5. Dip a rubber spatula in water and stir the rice mixture again (do not use the whisk this time – it will be too sticky).
6. Cover the rice mixture one more time and microwave for another 30 seconds. It will now be a sticky dough. If adding in food dye stir it in at this point until it’s evenly throughout the dough.
7. Place a large parchment paper on your counter and cover the paper with a generous dusting of cornstarch (or potato starch).
8. With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch.
9. Roll the dough into a rectangle no less than 1/4 inch thick (about 12x14inches/30x35cm). Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick.
10. Once the dough is rolled out, place the parchment paper on a cookie sheet and place in the refrigerator to set for 30 minutes.
11. Once the dough has set, cut circles of dough with a 3 ¾ inch (9½ cm) cutter.
12. Pick up one circle of dough and brush off the excess cornstarch from both sides.
13. Working quickly, take one scoop of ice cream, place in the center of the circle flat side facing you. Press the edges of the dough together around the ice cream ball, squeezing to seal.
14. Wrap the mochi ice cream balls in cling wrap and place seam side down back in the freezer to set. You could use an egg carton to keep them upright. Repeat with remaining circles of dough and ice cream balls. Allow mochi to freeze totally for a minimum of 2 hours in the freezer.
15. When ready to eat, remove from the freezer and let sit for a few minutes to let soften.
16. Store in an airtight container in the freezer for up to 1 week.

Sweet Mochi Recipe

Prep: 60min

Yield: 8

Ingredients:

• 1 cup Mochiko (sweet rice flour)
• 3/4 cup water
• 1 1/2 cups sugar
• 3/4 cup water
• cornstarch
• Anko sweet red bean paste (optional)
• Green Tea Ice Cream (optional)

Instruction:

1. Mix Mochiko and 3/4 cup water in a glass (or other heat proof) bowl and mix well. Add some more water if it’s too dry, 1 Tbsp at a time.
2. Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes.
3. Meanwhile, put 3/4 cup water and sugar in a medium pot, cook until sugar dissolves to make sugar syrup.
4. Transfer the steamed Mochi into a pot and cook at medium low to low heat, adding and mixing in the sugar syrup. Cook until syrup is completely incorporated, mixing constantly, and the Mochi becomes sticky. Take time and be careful not to burn it.
5. Take the hot Mochi out from the pot onto a sheet pan liberally dusted with cornstarch. Shape and cut as you like.

Sweet Mochi Recipe – Japanese Cooking 101