Strawberry Mochi

Two Delicious Strawberry Mochi Recipes

Here are two different ways to make this Japanese local sweet treat. Enjoy!

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Strawberry Mochi - Whole Strawberries
This recipe uses whole strawberries and red bean paste.
Cuisine: Japanese & Local Style Recipe
Recipe type: Dessert
  • 100 grams tsubu-an (red bean paste)
  • 6 strawberries
  • 3 Kiri-mochi (square rice cakes)
  • 3 tablespoons sugar
  • 3 tablespoons water
  • Mochitoriko or corn starch
  1. Divide red bean paste into 6 portions.
  2. Then wrap strawberries into red bean paste
  3. Take 3 square rice cakes and place in microwaveable container and add sugar and water. Cover with plastic wrap and microwave for about 3 minutes.
  4. Use a wooden spatula and knead mixture. Mix until water dissolves.
  5. Place mixture and dust with starch. Then divide into 6 portions. Flatten each portion and dust of excess starch.
  6. Then place the bean paste strawberry and pinch to seal.


Ichigo Daifuku (Strawberry Mochi Rice Cake) イチゴ大福 作り方 レシピ – OCHIKERON – CREATE EAT HAPPY


Strawberry Mochi Recipe - Cream Cheese
This recipe uses strawberry preserves with no red bean paste.
Cuisine: Japanese & Local Style Recipes
Recipe type: Dessert
  • Cream cheese filling ingredients:
  • 2 tablespoons powdered sugar
  • 4 ounce cream cheese, softened
  • ½ teaspoon almond extract
  • Mochi ingredients:
  • 2¾ cup water
  • 1 cup sugar
  • 1 (16 oz.) box mochiko
  • 1 teaspoon almond extracct
  • Each Katakuriko (potato starch)
  • ½ cup strawberry preserves
  1. Cream cheese filling instructions:
    Combine the following ingredients - powdered sugar, cream cheese and almond extract and mix until well blended. Refrigerate until firm (overnight).
  2. Mochi instructions:
    Bring water to a boil in a large saucepan. Add sugar and blend until dissolved and reduce heat to medium low. Add ¼ cup mochiko at a time to water and sugar mixture.Stir mixture continually, and add more mochiko ¼ cup at a time then almond extract. Mixture should be smooth and dough will be thick and sticky.
  3. Next, dust area with katakuriko, and add hot mochi to dusted surface; knead until smooth. (Use latex gloves to protect hands if needed)
  4. Take about 2 tablespoons of mochi dough and roll into a ball and then flatten. Use about ½ teaspoon each of the cream cheese and strawberry preserves and place in center of dough. Fold and pinch edges to seal.
  5. Let cool on waxed paper.
To make your mochi different colors, just a some food coloring to dough. Enjoy!

More Local Style Mochi Recipes