Mochi with strawberries

Ingredients

Rice Dough

100 grams (3.5 ounces) glutinous rice flour
40 grams (1.4 ounces) powdered sugar
1 teaspoon (0.14 ounces) matcha tea
180 milliliters (3/4 cup) water
Pinch of salt

Sprinkling

Cornstarch (as needed)

The Filling

100 grams (3.5 ounces) mascarpone cheese
Powdered sugar (to taste)
7 strawberries

Equipment

Microwave-safe bowl
Ensure it's big enough for mixing and heating; this bowl will be your best friend throughout the process.
Cling film
You'll need this to cover the dough while microwaving. Make sure to poke a few holes in it for ventilation.
Spatula
A good, flexible spatula will help you stir and handle the sticky dough more effectively.
Baking surface or mat
Useful for rolling and shaping the mochi. Dust it lightly with cornstarch to prevent sticking.
Freezer
Optional but recommended for slightly firming up the filling for easier handling.

Instructions

Step 1

Step 1: Mix the glutinous rice flour, powdered sugar, salt, and matcha tea in a microwave-safe bowl. Add water and stir until smooth. Cover the bowl with cling film and poke a few holes in it. Ensure the mixture is well blended to avoid any lumps.

Step 2

Step 2: Microwave the mixture for 45 seconds at 800W. Stir the dough with a spatula, cover again with cling film, and microwave for another 45 seconds. Keep an eye on your microwave since power levels may vary.

Step 3

Step 3: The dough should be soft, pliable, and not rubbery. It should feel like very soft sticky plasticine. Sprinkle the finished dough with cornstarch and divide it into pieces. Roll each piece into a ball. Cover the rest of the dough with film to prevent it from drying out.

Step 4

Step 4: Take one ball and roll it out, sprinkling the surface with cornstarch if necessary. Place the filling inside (a small piece of strawberry and some sweetened mascarpone cheese), then pinch the edges of the dough to enclose the filling, hiding any seams. Repeat with the remaining dough. Consider wrapping the filling in cling film and freezing it slightly to make handling easier.

Servings

Serve your Matcha Strawberry Mochi fresh and soft! These little delights are best enjoyed right after making them. A perfect treat for afternoon tea, these mochi pair wonderfully with a cup of green tea or iced matcha latte! 🍵

If you're having guests over, arrange them on a beautiful platter and sprinkle a bit of extra matcha or powdered sugar on top for a stunning presentation. 🌸

Feeling adventurous? Try serving them with a side of vanilla ice cream or fresh fruit salad for a dessert combo that will wow everyone! 🍓🍦

Variations

If you need a gluten-free version of this recipe, you're in luck! Simply ensure that your rice glutinous flour is certified gluten-free. 🌾

For a vegan twist, swap out the mascarpone with your favorite dairy-free cream cheese and make sure to use vegan-friendly powdered sugar. You might also want to experiment with vegan fillings like sweet red bean paste or coconut cream for a fun variation! 🍃🍓

Faq

What’s the best way to mix the dough ingredients?
Use a microwave-safe bowl and mix until smooth. The microwave will do the rest of the cooking.
How can I keep the dough from sticking everywhere?
Lightly dust your working surface and hands with cornstarch. This will make handling the sticky dough much easier.
Can I use other fillings besides mascarpone and strawberries?
Absolutely! You can experiment with various fillings like sweet bean paste or fruits of your choice.
Do I need to refrigerate the mochi after making them?
These mochi are best enjoyed fresh, but you can refrigerate them in an airtight container if needed. Let them come to room temperature before serving.
How can I ensure the dough has the right texture?
Make sure the dough is tender and not rubbery; it should resemble very soft, sticky plasticine. Adjust microwave times as necessary.
What’s the ideal microwave wattage for this recipe?
An 800W microwave works well for this recipe. If your microwave has different settings, you may need to adjust the timing slightly to get the perfect dough texture.