Strawberry Cheese Mochi is a delicious and unique breakfast treat that combines the chewy texture of mochi with a creamy cheese filling and sweet strawberries. This easy-to-make recipe offers a perfect balance of flavors, making it a delightful way to start your day.
Mochi-based desserts like this are inspired by traditional Japanese sweets such as Daifuku, which are known for their soft and chewy texture. Enjoy this mochi strawberry cheese with a warm drink for a satisfying and energizing breakfast!
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Why Make Strawberry Cheese Mochi
This recipe is a great way to bring a taste of Japan to your kitchen. It’s not only delicious but also allows for creativity. You can customize the filling and enjoy it as a snack or dessert. Plus, it’s a fantastic way to bond with your loved ones while making something special together.
How to Make Strawberry Cheesecake Mochi
Making Strawberry Cheese Mochi is straightforward and fun! Follow the steps below to create these delightful mochi bites.
Ingredients:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/4 cup strawberry puree
- 1/4 teaspoon vanilla extract
- (1–2) drops red or pink food coloring (optional)
- Cornstarch or potato starch, for dusting
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberry slices (optional)
- Powdered sugar for dusting (optional)
Directions: 7 Easy Steps to Make the Perfect Strawberry Cheese Mochi
- Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a plate lined with parchment paper. Freeze for at least 30 minutes to firm up.
- Mix the Mochi Dough: In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, water, and strawberry puree until smooth.
- Cook the Mochi Dough: Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir the mixture, then microwave for another 30 seconds until the dough becomes thick and sticky. Stir again and let it cool slightly.
- Cool and Prep for Shaping: Dust a clean surface with cornstarch or potato starch to prevent sticking. Let the mochi dough rest until warm but still manageable.
- Shape the Mochi: Divide the dough into 6–8 portions and flatten each portion into a small circle.
- Fill and Seal: Place a frozen cream cheese ball in the center of each mochi round. Carefully pinch and seal the edges to form a smooth ball.
- Chill and Serve: Dust lightly with more cornstarch if sticky. Refrigerate for 15-20 minutes before serving. Garnish with fresh strawberry slices and a sprinkle of powdered sugar if desired.
How to Serve Strawberry Cheese Mochi
Serve Strawberry Cheese Mochi chilled or at room temperature. They make a wonderful dessert for gatherings, tea parties, or a sweet snack any time. Enjoy them with friends and family, and watch as everyone enjoys the unique textures and flavors!
How to Store Strawberry Cheese Mochi
You can store any leftover mochi in an airtight container in the refrigerator for up to 2 days. If you want to keep them longer, consider freezing them. Just make sure to separate them with parchment paper to prevent sticking!
Tips to Make Strawberry Cheese Mochi
- Freeze the cream cheese filling for easier handling and sealing.
- Dust your hands with cornstarch while shaping to avoid sticking.
- Experiment with different flavors by adding fruit purees or extracts to the mochi dough.
Variation
Feel free to switch up the filling! You can use chocolate cream cheese, matcha, or even fruit-flavored fillings to create your unique version of this mochi.
Now you have all you need to make stunning Strawberry Cheese Mochi at home! Enjoy the process and the delicious outcome!
FAQ
Can I use other fruit purees?
Yes! You can use any fruit puree you like, such as mango or blueberry.
Is glutinous rice flour the same as regular rice flour?
No, glutinous rice flour (mochiko) is sticky and perfect for making mochi. Regular rice flour won’t work the same way.
How do I know when the mochi dough is ready?
The dough should be thick and sticky, yet manageable enough to shape. If it’s too wet, microwave it for a few more seconds.
