Strawberry Rhubarb Mochi Inspired by Childhood Pie

Start by washing and hulling the fresh strawberries. Place them in a blender or food processor and puree until smooth. Add sugar to taste, then stir in the heavy cream. Whisk until it reaches a light and fluffy consistency.

Set the cream aside in the refrigerator to chill while you prepare the rest of the components.

Chop the rhubarb into small pieces and place them in a pot with water and sugar. Cook over medium heat, stirring occasionally until the rhubarb becomes soft and translucent.

This should take about 10-15 minutes. Remove from heat and let it cool before using it in your mochi.

In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Gradually add in the all-purpose flour and mix until you have a crumbly texture.

Stir in the egg and combine until a dough forms. Press this mixture into the bottom of a lined baking dish and bake at 180°C (350°F) for 15-20 minutes or until golden brown.

In a large bowl, combine glutinous rice flour and sugar. Gradually whisk in the water until smooth. Transfer this mixture to a microwave-safe bowl and cover it tightly.

Microwave on high for 2 minutes, then stir. Microwave again for 1-2 minutes until the mochi dough is glossy and cooked through. Allow it to cool slightly before handling.

Dust your surface with cornstarch to prevent sticking. Take pieces of the mochi dough and flatten them into discs. Place a spoonful of strawberry cream and a bit of rhubarb confit in the center before folding the edges over to seal.

Roll them in cornstarch to avoid sticking and place them on a plate. Chill in the refrigerator until serving.