Korean Mochi with Strawberry Cream Recipe

If you’ve ever wanted to try something that’s both delightfully chewy and irresistibly creamy, you’re in for a treat with this Korean Mochi with Strawberry Cream. This sweet, tender dessert combines the subtle chewiness of mochi dough with a luscious, fluffy strawberry-infused cream, creating a harmonious balance of texture and flavor that’s totally addictive. Each bite bursts with freshness and sweetness, making it a showstopper for any occasion or a special treat to brighten your day.

Ingredients You’ll Need

Each ingredient in this Korean Mochi with Strawberry Cream recipe is simple yet so essential, contributing to the perfect texture, sweetness, and vibrant color. From the chewy mochi base to the smooth strawberry cream, you’ll see how thoughtfully chosen ingredients bring this dessert to life.

• Sweet rice flour (mochiko): The cornerstone for that signature chewy mochi texture that melts in your mouth.
• Sugar: Adds just the right amount of sweetness to the dough, balancing the cream perfectly.
• Water: Helps hydrate the mochiko to form a soft and pliable dough.
• Cornstarch: Essential for dusting, it prevents sticking and makes shaping your mochi a breeze.
• Heavy cream: The foundation for the rich, fluffy strawberry cream filling.
• Powdered sugar: Sweetens the cream smoothly while keeping it light and airy.
• Vanilla extract: Adds a lovely depth and warmth to the creamy filling.
• Fresh strawberries (pureed): Bring natural, bright fruitiness that creates that beautiful pink hue and fresh flavor.
• Extra strawberries (optional): Perfect for garnishing and adding an extra burst of freshness.

How to Make Korean Mochi with Strawberry Cream

Step 1: Prepare the Mochi Dough

Start by mixing the sweet rice flour, sugar, and water in a microwave-safe bowl until smooth. Cook this mixture in 30-second bursts, stirring well in between each round to prevent lumps. Within about 2 to 3 minutes, you’ll see the dough thicken and turn glossy—this signals your chewy mochi base is ready.

Step 2: Cool the Dough

Once your mochi dough is hot and tacky, sprinkle some cornstarch generously on a clean surface. Carefully transfer the dough onto it and let it cool enough to handle, giving the starch a chance to absorb any stickiness so shaping will be easier later on.

Step 3: Shape the Mochi

Divide your mochi dough into 8 to 10 equal portions for perfectly sized treats. Roll each into a smooth ball, then gently press down to create a flat disc—this will be the base for your luscious filling.

Step 4: Make Strawberry Cream

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form—light, fluffy, and perfectly sweetened. Then fold in the pureed strawberries carefully, maintaining that airy texture while imbuing it with fresh, fruity flavor and a delicate pink color.

Step 5: Stuff the Mochi

Place a spoonful of strawberry cream in the center of each mochi disc. Fold the edges of the mochi up around the cream and pinch them closed tightly. This step might take a bit of practice, but the sweet payoff is more than worth it.

Step 6: Chill to Set

Lay your stuffed mochi on a cornstarch-dusted plate to prevent sticking, then pop them into the refrigerator for at least 30 minutes. Chilling allows the cream to firm up while the mochi softens just enough for a dreamy bite.

How to Serve Korean Mochi with Strawberry Cream

Garnishes

Adding a small, halved fresh strawberry on top or a light dusting of powdered sugar instantly elevates your strawberry cream mochi. You can even sprinkle a little toasted coconut or finely chopped pistachios for an extra pop of texture and color that complements the creamy sweetness beautifully.

Side Dishes

This dessert pairs wonderfully with a cup of mild green tea or lightly brewed jasmine tea, which cleanse the palate without overpowering the delicate flavors. If you want to keep the fruity theme, try some fresh fruit salad or a small scoop of yuzu sorbet alongside your mochi for a refreshing contrast.

Creative Ways to Present

For an eye-catching presentation, arrange your Korean Mochi with Strawberry Cream in a bamboo steamer lined with parchment paper, or serve them on a colorful ceramic plate with edible flowers. Wrapping individual mochi in parchment paper or small cupcake liners also makes a charming presentation for parties or gifting.

Make Ahead and Storage

Storing Leftovers

Your Korean Mochi with Strawberry Cream is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. They’ll keep well for about 1 to 2 days, though the texture is at its peak on day one.

Freezing

Freezing fresh mochi filled with cream can be tricky because the texture of the cream can change. If you want to freeze them, place mochi on a parchment-lined tray and freeze until firm before transferring to a sealed container. Thaw in the refrigerator and eat within a day for best results.

Reheating

Reheating is generally not recommended for this dessert since the cream filling can soften too much and the mochi may lose its chewiness. Instead, enjoy it chilled straight from the fridge for that perfect balance of flavors and textures.

FAQs

Can I use frozen strawberries for the strawberry cream?

Yes, frozen strawberries work well as long as you thaw and puree them thoroughly beforehand. Just be sure to strain out excess liquid if you want a thicker cream filling.

Is there a dairy-free option for the cream?

Absolutely! You can substitute heavy cream with coconut cream or a plant-based whipping cream to keep the filling light and fluffy while making this dessert vegan-friendly.

What’s the best way to prevent mochi from sticking?

Generous dusting of cornstarch on your work surface and hands when shaping will keep the mochi from sticking. You can also use potato starch as an alternative if preferred.

How long does it take to make these mochi treats?

From start to finish, including chilling time, it usually takes around one hour, making it a fun and approachable recipe even if you’re new to making mochi.

Can I add other fruit flavors to the cream?

Definitely! You can swap strawberries for mango, blueberry, or raspberry puree to create your own unique versions of Korean Mochi with Strawberry Cream. Just keep the ratios and method the same for best results.

Final Thoughts

There is something truly magical about bringing together chewy mochi and luscious strawberry cream in one bite. This Korean Mochi with Strawberry Cream is not just a dessert; it’s a little celebration of texture and flavor that’s sure to delight anyone lucky enough to try it. So roll up your sleeves, invite a friend over, and enjoy the smiles this sweet treat will bring!

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