Mango and Strawberry Mochi
Fruit-filled mochi. A sweet finish that is simpler than it looks.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 8
- Level
- Easy
Photo: Nadin Sh / Pexels
This treat is best enjoyed fresh, ideally with a cup of green tea. Shiratamako makes the silkiest mochi, while mochiko is easier to find and slightly chewier. Ripe mango adds sweetness and a soft texture that plays well against salty soy dressings. Serve it with green tea or a crisp, cold drink.
Method
Whisk the glutinous rice flour, sugar and water in a microwave-safe bowl until smooth. Cover and microwave for 1 minute, stir with a wet spatula, then 1 minute more and stir again.
Microwave or steam 30 seconds more until the dough is glossy and very stretchy. Turn out onto a surface dusted with potato starch.
Flatten a portion of dough into a circle, place the mango and strawberries in the center, gather the edges and pinch to seal, then turn seam side down.
Place in paper cups and eat within a day; mochi firms up in the fridge.
Chef's note
Mochi hardens in the fridge; store at room temperature and eat within a day.
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