Here’s an easy, 3-ingredient STRAWBERRY mochi recipe you can make in the microwave in under 5 minutes, using half a pound of fresh strawberries
Ingredients Used to Make Strawberry Mochi
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Fresh Strawberries – frozen works, too!
Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Sugar– you can use any granulated sugar of choice. I used honey powder, but for vegan options, you can also use brown sugar or coconut sugar. You can also use sugar-free substitutes such as monk fruit sweetener.
More Strawberry Recipes
What to Use for Filling
- Sweetened Red Bean Paste (a.k.a. Koshi An): You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon). There are Fine and Coarse kinds (I used coarse).
or,
- Sweetened White Bean Paste (a.k.a. Shiro An) – the white bean version of the sweetened red bean paste.
How to Make
How to Make Healthy Strawberry Mochi
STEP 1
Puree or mash strawberry until liquidy. In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the sugar (I used honey powder) and strawberry puree **please note: these photos were taken during my recipe-testing phase. You’ll need a larger bowl than what I use here since I was making a smaller batch.
STEP 2
Mix all the ingredients together
STEP 3
Microwave the combined dough in the microwave for 2 minutes. Use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for an additional 1 minute.
STEP 4
Drop the hot mochi dough onto a surface floured with corn starch. Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.
Use kitchen shears/ scissors to cut the mochi into 5 pieces.
STEP 5
Wrap the mochi dough around the prepared filling and dust the finished mochi with more corn starch
STEP 6
Let cool before enjoying~
Watch the Video Tutorial in Pinterest (video here)
Frequently Asked Questions
Can you make mochi using regular rice flour instead of glutinous rice flour?
The short answer is no. To make mochi, you need glutinous rice flour. Although both flours are made with rice, they come from different types of rice, long-grain rice and sweet long-grain rice, respectively. Rice flour is similar to wheat flour in many ways and becomes a standard dough or batter (best for cakes and noodles). Glutinous rice flour turns into a sticky dough, which is best for making mochi or glutinous rice balls (also called dango or tangzhong).
Rice flour and glutinous rice flour are no substitutes for each other, so be careful — those bags can look very similar!
How is rice flour different from glutinous rice flour?
Also called rice powder, all types of rice flour come from milling long-grain rice. Rice flour can come from a wide variety of non-sticky types of rice, while glutinous rice flour comes from the few sticky AKA sweet types of rice in the Oryza sativa var. Glutinosa family. Sticky rice has lots of amylopectins, a sticky starch not found in regular rice flour.
Although rice flour is an excellent substitute for wheat flour, glutinous rice flour is best reserved for food with a chewier and stickier bite, like mochi.
Recipe Variations and Optional Add Ins:
- Here are some variations of my strawberry mochi! Feel free to check it out
How to Store Strawberry Mochi
- The mochi can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
- The reason I don’t recommend storing them in the fridge is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
Final Tips
- Use a solid metal spoon (wooden spoons might break!) to stir the cooked strawberry mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
More Easy Microwave Mochi Recipes You’ll Love (HERE)
3 Ingredient Strawberry Mochi Made in the Microwave
Ingredients
Mochi Ingredients
- 8 oz fresh strawberries, pureed
- 2-4 Tbsp granulated sugar of choice**
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
Other Ingredients
- 1/4 cup corn, potato or tapioca starch
- 1/2 package sweetened white bean paste shiro-an
Instructions
Before You Make the Mochi
- Prepare mochi filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside. If you would like to eat the mochi plain, you can skip this step.
- Sprinkle the starch onto a clean dish or baking pan. Set aside.
Make the Mochi
- Roughly dice strawberries and puree in a mini blender until liquidy. Some chunks are ok
- In a microwaveable glass bowl (like Pyrex), mix the strawberry puree with sugar and sweet rice flour until a smooth dough forms
- Microwave the strawberry-mochi mixture for 2 minutes
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 1 minute
- Pour the cooked mochi onto the baking pan sprinkled with starch
- Cut the mochi into 6 pieces using scissors
- Eat as is, or fill with prepared sweetened white bean filling. Enjoy!
Notes
Nutrition
Making this for Valentine’s?
Here’s my new round-up of Best 10 Easy Vegan Valentine’s Dessert Recipes >> GO TO COLLECTION
Can I do this without sugar at all?
You can definitely make this without sugar by omitting sugar completely (if the strawberries are sweet enough) or by using a sugar free sub such as stevia or monk fruit sweetener. I also leave out the sugar if I’m using a very sweet filling like ice cream or nutella 🙂 Hope this helps!
When the mochi came out i felt like it could have for taste what should i add?
Hi Zo, You could add sugar to make the mochi dough sweeter (to taste) but I usually don’t recommend this if you’re using a sweet filling like sweetened bean paste, or even ice cream, since they’re sweet on their own.
You suggested different types of flour such as sweet rice, but did not give instructions for being that method.
Hi Ram, thanks for the comment! Sweet rice flour is just another name for glutinous rice flour, so the method would be the same for both. Just be careful not to be confused with regular rice flour (non-glutinous), since they do not work for mochi recipes!
this was very helpful, i used it to make my first patch of mochi and it turned out amazing. Keep up the good work.
Hi Lujain, glad you enjoyed this recipe! It’s one of my favorite things to make when I have strawberries at home.