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 – I used fresh, but you can also use frozen if you thaw them before using. To puree the strawberries, roughly dice and mix in a small blender like nutribullet. You can also finely mash the strawberries using a fork.
- 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 or sugar-free sweetener of choice in this recipe. Just be sure to choose a light colored sugar, since darker sugars will affect the color of the final product.
What to Use for Filling
- Sweetened White Bean Paste (a.k.a. Shiro An) – Shiro an is a thick and sweet fudgy paste made from finely mashed white beans, usually large butter beans or cannellini beans. It’s a hugely popular ingredient in East Asia and widely used in Asian confectionary and desserts like mochi, sweetbreads, cookies as well as mooncakes. Unfortunately, it’s not always stocked in most Asian grocery stores. Here’s one brand I found on Amazon (here).
- Alternatively, you can use red bean paste, or mung bean paste. Even ice cream! If you need more ideas, check out my different mochi filling ideas here in this post! –> 10+ Different Mochi Fillings, Recipes & Ideas for More Homemade Mochi
More Strawberry Mochi Recipes
Step by Step Guide
How to Make Healthy Strawberry Mochi
Puree or mash strawberry until liquidy. In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the sugar of choice 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.
Mix all the ingredients together
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.
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 6 to 8 pieces.
Wrap the mochi dough around the prepared filling and dust the finished mochi with more corn starch
Let cool before enjoying~
Watch the Video Tutorial on Pinterest (video here)
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.
Different Filling Ideas
There are many types of fillings used in mochi from red bean paste to ice cream. Here are some ideas below:
- Shiro-an (sweetened white bean paste) – is a thick fudgy paste that I’m using in this recipe. Can be purchased on Amazon, here, but here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – a smooth sweet paste made from pureed adzuki red beans. Can be purchased on Amazon, here
- Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mooncake filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here
- 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
You can find all my Microwave Mochi Recipes (HERE)
3 Ingredient Strawberry Mochi Made in the Microwave
- 8 oz fresh strawberries , or about 1 cup puree
- 2-4 Tbsp granulated sugar of choice**
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 1/4 cup corn starch, potato starch or tapioca starch
- 1/2 package sweetened white bean paste shiro-an
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!