Chocolate Covered Strawberry Mochi
Ingredients
Mochi Ingredients
- 8 oz fresh strawberries , or thawed from frozen
- 1 cup mochiko flour, sweet rice or glutinous rice flour , about 140 g
- 2 Tbsp sugar of choice , can use monk fruit sweetener for lower sugar option, or omit if desired
Other Ingredients
- ¼ cup cornstarch, potato starch or tapioca starch
- ½ package sweetened white bean paste (shiro an) , or other mochi filling of choice (see notes**)
Chocolate Covering
- 2 oz heavy cream
- 4 oz semi-sweet chocolate , chopped
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
- If using fresh strawberries, wash and remove the stems. Blend the strawberries in a food processor or blender. (You can also use a fork to mash the strawberries. 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 generously sprinkled with starch. Use a rolling pin to flatten into a sheet.
- Cut the mochi into 8 pieces using a dough cutter or scissors
- Take a piece of the prepared shiro-an filling and place it in the center of one mochi round.
- Gather the edges of the mochi round and pinch them together to seal the filling inside.
- Repeat with the other mochi pieces.
- Freeze the mochi until firm, for about 4-5 hours
Cover with Chocolate
- In a separate microwave-safe bowl, heat the heavy cream until it just starts to boil, about 1 minute.
- Add the chopped semi-sweet chocolate to the hot cream and let it sit for a minute to melt, and then stir the chocolate and cream together until you have a smooth chocolate sauce.
- Dip each mochi ball into the chocolate sauce, coating it completely.
- Place the chocolate-covered mochi on a parchment-lined tray to set until the chocolate sets, about 40-60 minutes.
- Enjoy!
Video
Notes
*You can use any mochi filling of choice, such as store-bought red bean paste or lotus seed paste. Here is a useful list of 10+ mochi filling ideas you can try.
Nutrition
Calories: 189kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 9mgSodium: 4mgPotassium: 146mgFiber: 2gSugar: 7gVitamin A: 115IUVitamin C: 17mgVitamin D: 0.1µgCalcium: 20mgIron: 1mgZinc: 1mg***Net Carbs: 28g
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