Is mochi just smashed rice?

Not exactly! Traditional mochi is made by steaming glutinous rice and then pounding it into a sticky dough using wooden mallets. But in modern recipes—like this one—we use glutinous rice flour (mochiko) to skip the pounding and still get that iconic chewy texture.

Is strawberry or mango mochi better?

Honestly? It’s all about personal taste. Strawberry mochi recipe fans love the balance of sweet and tart. Mango gives a more tropical, floral sweetness. I say… make both and let your taste buds decide.

Why is mochi healthy?

Great question! Mochi is naturally low in fat and cholesterol. And when it’s filled with whole fruits like strawberries, it adds antioxidants, vitamin C, and fiber into the mix. Plus, no processed junk—just clean, simple ingredients.

Why is my mochi so sticky?

That stickiness is normal—it’s kind of mochi’s thing. But if your dough is way too clingy, you probably need more starch during shaping. Dust your hands, tools, and surface well with cornstarch or potato starch to keep it manageable.

Strawberry Mochi Recipe: A Delightful Japanese Treat

Strawberry Mochi Recipe

Print Recipe

Soft, chewy, and filled with juicy berries, this strawberry mochi recipe is a pink, pillowy treat that’s easier to make than you think. Inspired by tradition, made for modern cravings—this is the dessert surprise you’ll love sharing (or not).

Author: Olivia.R
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Yield: 6–8 pieces 1x
Category: Dessert
Method: Microwave
Cuisine: Japanese-Inspired

Ingredients

Scale

1 cup glutinous rice flour (Mochiko)
3/4 cup water
1/4 cup sugar
6–8 fresh strawberries, hulled
1/4 cup strawberry puree (from fresh berries)
Cornstarch or potato starch, for dusting

Instructions

Blend strawberries into a smooth puree and strain if desired for a smoother texture.
In a microwave-safe bowl, mix glutinous rice flour, sugar, strawberry puree, and water until smooth.
Microwave for 1 minute, stir, and repeat 2–3 times until the dough is sticky, stretchy, and slightly translucent.
Let the dough cool slightly. Dust a clean surface with starch and transfer the dough onto it.
Dust hands and tools with starch to prevent sticking.
Divide dough into equal portions and flatten each into a disk.
Wrap each dough piece around a fresh strawberry and pinch to seal.
Roll gently to smooth the shape and serve immediately or chill for later.

Notes

Use only glutinous rice flour (Mochiko)—regular rice flour won’t work. Work quickly before the dough stiffens. Always use fresh, ripe strawberries for best flavor.

Nutrition

Serving Size: 1 piece
Calories: 90
Sugar: 6g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: strawberry mochi, mochi recipe, gluten-free dessert, Japanese dessert, fruit mochi

Find it online: https://www.whatyoucooktoday.com/strawberry-mochi-recipe/