Ingredients:

  • 1 cup fresh strawberries, hulled & chopped
  • 2 tablespoons granulated sugar (for strawberries)
  • 1/2 cup heavy whipping cream, cold
  • 1 tablespoon powdered sugar (for cream)
  • 1 cup sweet rice flour (Mochiko)
  • 1/4 cup granulated sugar (for dough)
  • 3/4 cup water
  • 1-2 drops pink food colouring
  • 1/2 cup potato starch or cornstarch (for dusting)

Instructions:

  1. Prepare the Strawberry Filling: Gently toss chopped strawberries with 2 tablespoons of sugar; set aside for 15 minutes to macerate. In a separate chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the macerated strawberries (draining off excess liquid first!) into the whipped cream. Chill the filling immediately.
  2. Prepare the Mochi Dough (Gyūhi): Whisk together the sweet rice flour and sugar in a microwave-safe bowl. Gradually stir in the water and pink food colouring until a smooth, thin batter forms.
  3. Microwave the dough in stages. Cover loosely with plastic wrap. Microwave on HIGH for 1 minute. Remove and stir thoroughly. Re-cover and microwave for another 1 minute. Stir again, ensuring uncooked dough from the sides is incorporated.
  4. Microwave for a final 30 seconds to 1 minute, or until the dough is translucent, very sticky, and pulls away cleanly from the bowl sides. Do not overcook.
  5. Dust a clean work surface and your hands generously with potato starch or cornstarch. Carefully scrape the hot dough onto the dusted surface and knead gently for about 2 minutes until manageable.
  6. Portion the dough into 12 equal pieces. Keep unused portions covered. Take one dough piece and flatten it into a 3-inch disc using your starch-dusted palms.
  7. Place one rounded teaspoon of the chilled strawberry cream filling in the centre of the dough disc. Carefully gather the edges of the dough up and over the filling, pinching tightly at the top to seal completely. Roll gently between your palms to create a smooth ball.
  8. Place the sealed mochi seam-side down on parchment paper. Refrigerate for at least 30 minutes before serving to allow the filling to firm up slightly.