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Matcha Strawberry Mochi

5 from 1 vote
Fluffy, chewy, rice-cake texture matcha mochi, wrapped around a filling filled with matcha cream and fresh strawberries.
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Prep Time:20 minutes
Cook Time:5 minutes
Course: Dessert, Snack
Cuisine: Japanese
Servings: 4 mochi
Author: Dearnomdiary

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!