Mochi with fresh strawberry and red bean paste filling
A few weeks ago, I found a recipe for mochi with strawberry filling on Une-deux senses. A whole strawberry wrapped inside a mochi. It looked so pretty! I love using strawberries in desserts. So I marked it on my to-do list. Strawberries were on sale this weekend so it was my chance to make it.
As I thought about the recipe, I was thinking that the strawberry may not be sweet enough for a filling. Plus, when I made handmade green tea mochi before, I put the filling in a ball. The odd shape of the strawberry bothered me. So I thought about wrapping the strawberry in another filling. I threw around some ideas like chocolate, red bean paste, cream. In the end, I thought I'd try the red bean paste but I still wasn't so sure.
Then I saw a similar mochi with strawberry filling from Evan's Kitchen Ramblings, where she had used strawberries wrapped in red bean paste. She said the flavors went well together, so I decided to try it.
The end result was great! I was surprised, but the strawberries and red bean paste went really well together. The slight tartness of the strawberry blended with the sweetness of the red bean (azuki) paste and created a filling that was just the right amount of sweetness.
Because I already made handmade green tea mochi before, I opted to make a regular, non-green tea flavored one. This microwave method of making mochi is still something I'm working on. I don't usually have problems with the dough, but I have problems with making the mochi dough even. Sometimes it's too thick, sometimes my mochi balls aren't very round, etc. Usually in one batch, only a few come out pretty enough to photograph.
I really liked how these came out. But you do have to eat them soon since the strawberry is fresh. If the skin is too thin, the moisture from the strawberry begins to leak through.
Mochi with strawberry and red bean paste filling (adapted from Evan's Kitchen Ramblings)
1 cup glutinous rice flour
1/4 cup icing sugar
2/3 cup water
1/2 cup red bean paste
8 small strawberries (if you have big strawberries, I would only use half a strawberry in each)
corn starch for dusting
Wash strawberries and remove the top. Wrap a strawberry with about
a spoonful of red bean paste and form a ball. If your strawberries are large, use only half a strawberry. Make 8
2. Put 2/3 cup of water and 1/4 cup of sugar in a
heat-resistant bowl and mix well. Add glutinous rice flour in the bowl
and mix well. Put the bowl in microwave and heat the dough for two
minutes. Stir the dough with a strong spoon. Heat the dough in microwave again for approximately 1 minute. Stir the mochi quickly.
3. Dust a flat surface and the palm of your hand with some
corn starch. Remove a chunk of hot mochi dough from
the bowl and flatten dough. Put a
piece of strawberry and adzuki filling on a mochi piece and wrap the mochi dough around it and squeeze the top closed. Repeat the process until all the
dough has been used up. The dough should be worked with while hot.