Strawberry Cheese Mochi 🍓🍡
Ingredients:
Mochi Dough:
1 cup glutinous rice flour (mochiko)
1/4 cup granulated sugar
1/2 cup water
1/4 cup strawberry puree (fresh or frozen strawberries blended)
1/4 teaspoon vanilla extract
1–2 drops red or pink food coloring (optional)
Cornstarch or potato starch, for dusting
Cream Cheese Filling:
4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Optional Garnish:
Fresh strawberry slices
Powdered sugar for dusting
Directions:
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop teaspoon-sized portions onto a plate lined with parchment paper. Freeze for at least 30 minutes to firm up.
In a microwave-safe bowl, mix glutinous rice flour, sugar, water, and strawberry puree until smooth.
Add vanilla extract and food coloring (if using) for a vibrant strawberry hue.
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir the mixture, then microwave for another 30 seconds until the dough is thick and sticky.
Stir again and let it cool slightly until warm but manageable.
Dust a clean surface with cornstarch or potato starch to prevent sticking.
Divide the mochi dough into 6–8 portions. Flatten each portion into a circle.
Place a frozen cream cheese ball in the center of each mochi round.
Carefully pinch and seal the edges to form a smooth ball.
Dust lightly with more cornstarch if sticky. Refrigerate for 15–20 minutes before serving.
Garnish with strawberry slices and a sprinkle of powdered sugar, if desired.
Prep Time: 20 minutes | Cooking Time: 2 minutes | Chill Time: 30 minutes | Total Time: 52 minutes
Kcal: 120 kcal | Servings: 6–8 mochi
Tips:
Freeze the cream cheese filling well to make assembly easier.
Store in an airtight container in the refrigerator for up to 2 days.
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