Homemade Strawberry Mochi Recipe, Tanghulu / Japanese Traditional Sweets Wagashi

sweet rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour is lower in carbs, while regular rice flour can mimic texture.

red bean paste

🥗Healthier: fruit preserves

💰Cheaper: store-bought jam

Fruit preserves offer a sweet filling with fewer calories.

Transfer red beans into a bowl and crush the big chunks using a blender or masher.

Cook the crushed red beans over low heat, stirring continuously to prevent sticking until the color darkens and the consistency thickens.

Transfer the cooked red bean paste onto a plate or bowl and allow to cool.

Place a plastic wrap on top of your working board/table.

Place a spoonful of cooled red bean paste on top of the plastic wrap, followed by another piece of plastic wrap on top.

Press with your palm to flatten the red bean paste evenly.

Remove the top plastic wrap and place a strawberry on top of the red bean paste.

Wrap the red bean paste around the strawberry, shaping it to resemble the strawberry.

In a mixing bowl, add glutinous rice, 2 tablespoons of sugar, and 2 tablespoons of salt.

Pour in 2 cups of hot water and mix thoroughly.

Cover the bowl with cling wrap and poke holes in the plastic.

Microwave the mixture for 2 minutes and check for consistency.

Ensure the rice cake is translucent and chewy; if not, continue microwaving as needed.

Dust your work area with cornstarch and place the cooked rice cake on top.

Coat the rice cake evenly with cornstarch.

Stretch the dough lengthwise and cut into bite-sized pieces.

Flatten each piece of dough with your palm and stretch using your fingers carefully to avoid tearing.

Remove the strawberry from the wrap and place it upside down into the rice cake.

Fold and cover the strawberry with the rice cake, pinching the edges like making dumplings.

Cover the mochi with more cornstarch while shaping it with your hands.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens