Fluffy, chewy, rice-cake texture matcha mochi, wrapped around a filling filled with matcha cream and fresh strawberries.
I never quite understood why mochi is so overpriced. Yes, it’s chewy, and has a fluffy rice cake texture, and is a nice sweet treat, and can be addictive, but did you know it’s actually super easy to make?
This is very similar to the Japanese Daifuku, where both have a chewy and sticky outer layer, and stuffed with a filling. In today’s recipe, I created a filling that contains of matcha cream and fresh strawberries. You can also customize the filling with any other fillings that you like. You can use other fruits, anko red bean paste, or even ice cream.
To make it vegan:
You can also make this vegan by substituting the whipping cream with canned coconut cream or canned coconut milk that has been refrigerated overnight (just scoop out the cream layer and leave out the liquid). Whisk it by hand or beat it with an electric hand held mixer, and you’ll have cream just like whipping cream.
The expenses for this mochi came out to be way cheaper than what you would normally pay, and the best part is I can have as much as I want.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Matcha Strawberry Mochi
Ingredients
Filling
- 40 ml whipping cream (sub for coconut cream or refrigerated canned coconut milk for vegan)
- 1 tbsp sugar
- ½ tsp matcha powder
- Chopped fresh strawberries
Mochi
- 100 g glutinous rice flour , plus more for toasting
- 50 g sugar
- ½ tsp matcha powder
- 200 ml water
Instructions
Filling
- In a mixing bowl, beat the whipping cream, sugar, and matcha powder together using a whisk or electric hand held mixer until stiff peaks.
- Fold in chopped fresh strawberries.
- Scoop out small balls and place in the freezer until they harden.
Mochi
- In a pan over low heat, toast some glutinous rice flour until it is hot. Set aside to cool completely.
- In a microwavable bowl, whisk together all the ingredients until smooth and no lumps remain.
- Cover and microwave on high for 1 min, then remove and stir.
- Repeat this process for another minute in the microwave. Remove and stir. It should start to become sticky after the second round.
- Repeat for a third time, for another min in the microwave again. Remove and stir. By this third round, it should become more of a mochi texture. Repeat the above step until it becomes a mochi texture (smooth, and not extremely sticky, yet not too dry).
- Sprinkle on some toasted glutinous rice flour on your work surface and form the mochi into a log. Divide the mochi into even pieces.
- Dust your hands with toasted glutinous flour, and wrap the filling balls in each mochi, pinching all sides to seal tightly.
- Let the mochi sit in room temperature for a few mins (to let the filling defrost). Sift on extra matcha powder on top. When the mochi is ready, enjoy!
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