I saw this Instant Pot Strawberry Mochi Recipe from Van and her blog “FOOD is a Four Letter Word.” The way she used those mochi squares to make a beautiful ice cream parfait inspired me instantly to try the same for my own 3-ingredient microwave strawberry mochi (RECIPE HERE)!
Gluten-free, vegan, with only 3-ingredients required, this STRAWBERRY mochi squares recipe can be made in the microwave in under 10 minutes, using a healthy half POUND of fresh strawberries. Once you have them cut up into tiny squares, use them to add some fun and sweet textures to your next ice cream parfaits or bingsu!
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, but be sure to thaw and drain the excess liquid before using. you’ll need to puree the strawberries either in a small blender (like NutriBullet) or using a mortar and pestle. You can also finely mash the strawberries with a fork. Set aside.
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– in this recipe you can use any granulated sugar of choice. I used raw cane sugar because I didn’t want the sugar to affect the color of the pink mochi, but you can use healthier more organic sugars such as coconut sugar, date sugar or maple sugar. You can also use sugar-free substitutes such as monk fruit sweeteners.
More Strawberry Mochi Recipes
How to Make
How to Make Healthy Strawberry Mochi Squares (for Parfaits, Bingsu)
Puree or mash strawberry until liquidy. In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the sugar and strawberry puree
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 strips and squares
Dust the mini mochi squares with more corn starch
How to Store Strawberry Mochi Mini Squares
- 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.
- 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
BONUS: turn your mochi squares into a mochi waffle!
Just spread out the strawberry mochi squares in a well-greased waffle maker ( I used spray olive oil). Then press and let cook for 2-3 minutes, or more if you want them crispier
More Mochi Ice Cream Recipes You’ll Love (HERE)
3-Ingredient Strawberry Mochi Squares with Ice Cream
- 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
- 1/4 cup corn, potato or tapioca starch
- Sprinkle the starch onto a clean dish or baking pan. Set aside.
- 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 mini squares using scissors (see pics)
- Eat as is, or serve with icecream. Enjoy!