Strawberry Mochi Recipe

This is a very simple homemade mochi recipe made with just two ingredients – rice flour and water! And we’ve added a couple extra touches to turn these into fresh, plump strawberries! Mochi is typically made by pounding glutinous rice into a paste, but this method is much easier to do at home.

I’ve added berry powder and matcha to the mochi dough for additional flavor and fun, but that’s completely optional! Mochi is a great base for additional flavor like sauces and fillings because it is very neutral and wonderfully chewy and bouncy. My preferred way to enjoy this type of mochi is by serving it with my creamy coconut syrup. It’s not a traditionally Japanese side, but it’s so delicious that you’ll forget all about it once you pop one in your mouth!

Ingredients for Strawberry Mochi

• shiratama ko rice flour – this is a very specific type of rice flour. It has a very crumbly appearance but turns into a soft and pudgy dough! Do not substitute other rice flours, unfortunately this specific flour must be used. You can purchase small bags online and it should last you a couple batches of mochi!
  
• water
• food coloring – gel coloring (vs liquid) is best for this recipe because the dough is very sensitive to any additional liquid. Add too much liquid and the strawberries will be too soft to retain their shape.
• strawberry or raspberry powder – optional, but add an extra flavor to the mochi
• matcha powder – optional, but I love using matcha wherever I can!
• Coconut Syrup – this syrup is from my Candy Heart Dumpling recipe and pairs deliciously with these berries!

How to Make Strawberry Mochi

Step 1: Make the rice flour dough.

Place the rice flour into a bowl and gradually add the water. Make sure you add it gradually! It will impact the texture if you add it all at once. Knead with a spoon until the dough forms into one piece and is firm enough to be pinched or rolled into a ball and retains its form when placed down. Depending on the humidity of your environment, you may need to add a bit more flour or water, but do so very gradually.

Take 1/4 of the dough and dye it green with food coloring. You can add some matcha powder for some added flavor, if desired. Add some raspberry or strawberry powder to the remaining dough, if desired. Add 1 drop each of pink and red food coloring and knead the dough until incorporated. Divide the dough in half and add an additional 1 drop of red and pink food coloring to one ball of pink dough and knead to incorporate.

Step 2: Shape the mochi into strawberries.

Divide each pink ball of dough into 5 pieces and shape them into strawberries. Place them on a plate lined with plastic wrap.

Divide the green dough into 11 pieces. Shape 10 pieces into balls, then flatten with a mug and use a skewer or a knife to shape them into little flowers. Stick these on top of the strawberries. Use the remaining green dough to create stems on the strawberries.

Use a toothpick to poke dimples into the strawberries, mimicking seeds.

Step 3: Boil the mochi.

Fill a medium-sized bowl with ice water. Set aside. Place the mochi into a pot of boiling water. Once the mochi has risen to the surface (they might stick to the base of the pot, so give them a gentle nudge to unstick), boil for 4 minutes.

Immediately place them in the bowl of ice water. This will stop the cooking and prevent them from getting too soft.

Step 4: Serve!

Serve on a plate or on a skewer. I recommend using my coconut ginger syrup as a sauce!

More Mochi Recipes to Try!

Lucky Charm Mochi

We’ve turned the super popular Lucky Charm marshmallows into mochi!

Eyeball Mochi Skewers

The creepiest Halloween treat! Sticky mochi eyeballs are stuck onto bamboo skewers and drizzled in a delicious strawberry sauce.

Pumpkin Mitarashi Dango

An adorable fall treat! Pumpkin-shaped mochi are served with a classic Japanese sweet, soy sauce-based glaze.

Red Blood Cell Dumplings

Get out your lab coats! These red blood cell-shaped mochi are served with a raspberry coconut sauce and are the perfect treat for aspiring doctors or a spooky Halloween surprise!

Strawberry Mochi Recipe

Homemade mochi shaped like cute strawberries! Combining rice flour and water are a quick way to make mochi at home.

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Course dessert

Cuisine japanese

Servings 10 strawberries

Calories 39 kcal

Ingredients

• 2/3 cup shiratamako rice flour
• 1/3 cup + 1 tbsp water
• 1/4 tsp matcha powder optional
• green food coloring
• 1/2 tsp dehydrated strawberry powder optional
• pink and red food coloring
• Coconut Syrup from my Candy Heart Dumpling recipe

Instructions

Shape the Strawberries

• Place the rice flour into a bowl and gradually add the water. Make sure you add it gradually! It will impact the texture if you add it all at once. Knead with a spoon until the dough forms into one piece and is firm enough to be pinched or rolled into a ball and retains its form when placed down. Depending on the humidity of your environment, you may need to add a bit more flour or water, but do so very gradually.
• Take 1/4 of the dough and dye it green with food coloring. You can add the matcha powder for some added flavor, if desired.
• Add the strawberry powder to the remaining dough, if desired. Add 1 drop each of pink and red food coloring and knead the dough until incorporated. Divide the dough in half and add an additional 1 drop of red and pink food coloring to one ball of pink dough and knead to incorporate.
• Divide each pink ball of dough into 5 pieces and shape them into strawberries. Place them on a plate lined with plastic wrap.
• Divide the green dough into 11 pieces. Shape 10 pieces into balls, then flatten with a mug and use a skewer or a knife to shape them into little flowers. Stick these on top of the strawberries. Use the remaining green dough to create stems on the strawberries. Use a toothpick to poke dimples into the strawberries, mimicking seeds.

Boil the Mochi

• Fill a medium-sized bowl with ice water. Set aside.
• Place the mochi into a pot of boiling water. Once the mochi has risen to the surface (they might stick to the base of the pot, so give them a gentle nudge to unstick), boil for 4 minutes.
• Immediately place them in the bowl of ice water. This will stop the cooking and prevent them from getting too soft.
• Serve on a plate or on a skewer.

Video

Notes

I recommend using my coconut ginger syrup as a sauce! Recipe here: https://www.pankobunny.com/recipes/candy-heart-coconut-dumplings

Nutrition

Serving: 1 strawberryCalories: 39kcalCarbohydrates: 8.49gProtein: 0.63gFat: 0.15gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gPotassium: 8mgFiber: 0.3gSugar: 0.01gCalcium: 2mgIron: 0.04mg

Keyword homemade mochi recipe, how to make homemade mochi, how to make mochi, how to make mochi at home, mochi with strawberries, strawberry flavored mochi, strawberry mochi, strawberry mochi recipe

Tried this recipe?Let us know how it was!