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Korean Mochi with Strawberry Cream Recipe

Korean Mochi with Strawberry Cream Recipe
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★★★★★

5.2 from 10 reviews

Korean Mochi with Strawberry Cream is a delightful fusion dessert combining chewy, sweet rice flour mochi with a luscious, fresh strawberry whipped cream filling. This treat offers a balance of soft texture and fruity sweetness, perfect for a refreshing snack or elegant dessert.

Ingredients

Scale

Mochi Dough

  • 1 cup sweet rice flour (mochiko)
  • 1/4 cup sugar
  • 1/2 cup water
  • Cornstarch, for dusting

Strawberry Cream Filling

  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 6–8 fresh strawberries, pureed
  • Extra strawberries for garnish (optional)

Instructions

  1. Prepare the Mochi Dough: In a microwave-safe bowl, combine sweet rice flour, sugar, and water. Microwave the mixture in 30-second intervals, stirring well after each interval, for about 2-3 minutes until the dough thickens into a sticky, uniform mass.
  2. Cool the Dough: Lightly dust a clean surface with cornstarch. Transfer the hot mochi dough onto this surface and allow it to cool enough to handle but still pliable.
  3. Shape the Mochi: Divide the dough into 8 to 10 equal portions. Shape each portion into a ball and then press down gently to form a flat disc roughly 2-3 inches in diameter.
  4. Make Strawberry Cream: Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Puree fresh strawberries and gently fold the puree into the whipped cream, combining evenly without deflating.
  5. Stuff the Mochi: Place a spoonful of strawberry cream in the center of each mochi disc. Carefully fold the edges over and pinch to seal the filling inside, forming a smooth ball.
  6. Chill: Place the stuffed mochi on a cornstarch-dusted plate and refrigerate for at least 30 minutes to allow the cream filling to set and the mochi to firm up slightly.

Notes

  • Use cornstarch generously when handling mochi dough to prevent sticking.
  • If the mochi dough becomes too sticky to work with, chill it briefly to firm up before shaping.
  • Fresh strawberries provide the best flavor, but frozen can be used after thawing and draining.
  • For a different flavor, try substituting strawberry puree with mango or blueberry puree.
  • Consume mochi within 1-2 days for optimal freshness as the cream filling can soften the dough over time.

Nutrition

Keywords: Korean mochi, strawberry cream mochi, sweet rice flour dessert, mochiko dessert, fruit-filled mochi, easy mochi recipe

Find it online: https://flavorsbymaya.com/korean-mochi-with-strawberry-cream-recipe/