Strawberry Cream Filled Mochi Recipe – A Sweet Japanese Delight

Looking for a soft, chewy dessert that melts in your mouth with every bite? This Strawberry Cream Filled Mochi is a heavenly Japanese treat that’s surprisingly easy to make at home. With a delicate mochi exterior and a creamy, fruity filling, it's perfect for anyone with a sweet tooth.

Why You’ll Love This Recipe

• Authentic Japanese dessert made simple

• Perfect balance of chewy mochi and smooth cream

• Fresh strawberry flavor in every bite

• No oven needed – just a pan and a few basic ingredients!

Ingredients

For the Mochi Dough:

• 110 g glutinous rice flour

• 30 g cornstarch

• 30 g granulated sugar

• 170 ml milk

• 20 g unsalted butter

• Strawberry puree (as needed)

For the Whipped Cream Filling:

• 260 g heavy cream

• 50 g cream cheese

• 30 g brown sugar or sweetened condensed milk

For the Strawberry Sauce:

• 300 g fresh strawberries (chopped)

• 50 g brown sugar

• 1 tbsp lemon juice

Instructions

1. Prepare the Strawberry Sauce:

In a small saucepan, add the chopped strawberries, brown sugar, and lemon juice.Simmer over low heat until the strawberries break down and the sauce thickens slightly.Set aside to cool completely.

2. Make the Whipped Cream Filling:

In a chilled bowl, whisk the heavy cream, cream cheese, and brown sugar (or condensed milk) until soft peaks form.Refrigerate while preparing the mochi dough.

3. Cook the Mochi Dough:

In a mixing bowl, combine glutinous rice flour, cornstarch, sugar, milk, butter, and a little strawberry puree.Mix well until smooth and lump-free.Transfer the mixture to a non-stick pan and cook over low heat, stirring constantly.In about 10 minutes, the mixture will become thick, stretchy, and slightly translucent.Let it cool for a few minutes.

4. Assemble the Mochi:

Dust a clean surface with cornstarch. Roll the mochi dough into thin sheets.Cut into circles or squares, depending on your preference.Spoon a bit of whipped cream and strawberry sauce into the center.Carefully fold and pinch the edges to seal. Chill for 30 minutes before serving for best texture.

Tips & Variations

• You can replace the strawberry puree in the dough with matcha or cocoa for different flavors.

• Keep your hands dusted with cornstarch while working with mochi—it’s sticky!

• Store in the refrigerator and consume within 2 days for best freshness.

Final Thoughts

This Strawberry Cream Mochi is the kind of dessert that brings joy in every bite. It's fun to make, beautiful to look at, and absolutely delicious. Whether you're a mochi lover or trying it for the first time, this recipe will be your new go-to sweet treat.

Try it out and let me know how yours turns out!For more delightful desserts, visit www.kaimurruku.com