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Strawberry mochi

• Makiko Sano

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Serves 4

A little effort

Prep: 40 mins

Cook: 3 mins

A star rating of 5 out of 5.6 ratingsRate

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Strawberry mochi is an authentic dessert that we eat regularly in Japan. It looks so pretty filled with azuki bean paste and a whole strawberry

Gluten free

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Try Japanese strawberry mochi with azuki, then check out more seasonal strawberry recipes, including our strawberry cheesecake, strawberry tart and Eton mess. Also check out more Japanese recipes such as our Japanese fluffy cheesecake.

What is mochi?

Mochi is a traditional Japanese rice cake made from short-grain glutinous rice. This is pounded into a smooth, sticky dough and then shaped into small cakes. It has a soft, chewy texture and a mild sweetness, and is used in both sweet and savoury dishes. In the UK, it is often consumed as mochi ice cream, where the dough is wrapped around a creamy frozen filling. This recipe uses azuki bean paste with strawberries in the centre.

Makiko: "Mochi is perfect as a dessert, as a gift and for parties. You see this at authentic Japanese dessert shops or at some events. It can also be a vegan if you use plant-based milk. I recommend eating them on the day if possible, but adding butter helps to keep them a little longer. Keep in a cool, dry place."

Makiko Sano is a chef, teacher and five-time cookbook author. She grew up in Japan but is now based in London where she runs a restaurant, cookery workshops and teaches neuro-diverse children the art of Japanese cooking. Her new book, Rice, is published by Headline on 14 August.

Japanese strawberry mochi with azuki recipe

Ingredients

Nutrition

• 100g glutinous rice flour

  plus extra for dusting

• 30g cornflour

• 50g strawberries plus 8

  rinsed and stems removed

• 120ml milk (we used oat milk)

• 40g sugar

• 30g butter

• azuki bean paste (buy in Japanese grocers or online)

Nutrition: per serving

• kcal275
• fat8g
• saturates5g
• carbs47g
• sugars18g
• fibre2g
• protein3g
• salt0.3g

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Method

• step 1

  Put the rice flour and cornflour in a large microwave-safe bowl.

• step 2

  Blitz the strawberries, 90ml of the milk and the sugar in a blender until smooth.

• step 3

  Pour the strawberry milk into the flours and stir until the mixture has a thick yogurt-like texture. Cover with cling film and use a toothpick to poke 10 holes in the film. Microwave for 1½ mins, then mix well. Put the cling film back on and microwave for 2 mins. Take it out and add the butter. Put the cling film back on and leave to cool for 3 mins.

• step 4

  Tip out onto a lightly floured surface and knead until all the butter has been absorbed – it may be hot, so be careful when handling it.

• step 5

  Cut the dough into eight equal portions, then flatten into 10cm circles using your hands or a rolling pin.

• step 6

  Put 1 tsp of azuki bean paste in the middle of a mochi and add a strawberry (pointed-side down) on top. Pull the edges together to cover the filling and press to seal well.

• step 7

  Arrange them with the sealed edge facing down and cut in half when ready to serve.

More Japanese-inspired recipes

Authors

Makiko Sano

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