Indulge in this sweet, chewy, delicate dessert that you won’t be able to get enough of! These mochi covered strawberries are the perfect way to show someone you love them (yep, that includes making them for yourself too! #SelfLove).
If you have extra strawberries, you can even make a quick & easy Strawberry Matcha Latte in 5 minutes!
Variations of Mochi Covered Strawberries
Ichigo Daifuku is a traditional Japanese strawberry mochi dessert. Daifuku is mochi stuffed with sweet red bean paste.
For this recipe, we’ll be creating two versions of this tempting treat! One will be more traditional with strawberries wrapped in sweet mochi and red bean paste. The other will be filling with rich chocolate wrapped in mochi.
Let’s roll up our sleeves and get started!
Tips for Making This Irresistible Dessert
- How to Avoid a Sticky Mess: Red bean paste can be very sticky! Make it easy on yourself by wetting your hands each time you handle a new piece of red bean paste. You’ll find more of the paste in your filling than stuck to your hands.
- Chocolate Covered Strawberries Made Easy: Melt your chocolate and milk in a microwave-safe mug, then secure your strawberry on a fork. Instead of dunking your strawberry in, submerge your strawberry then twirl your fork as you pull it out. This way you don’t lose your strawberry in the chocolatey abyss.
- When to Move Quickly & Slow Down: Most of the process for this recipe can be very relaxing. It takes patience to make these treats (which are SO worth it btw!). The only exception is when you’re covering the chocolate-covered strawberries in mochi. The mochi will be warm and the chocolate melts quickly so it’s important to move with speed! Then, pop them back in the freezer to chill.
- Easiest Cutting for Mouthwatering Presentation: If you’d like to cut the mochi covered strawberries into halves, it can be a little messy at room temperature. For a nice clean cut, I pop them into the freezer for about an hour then cut into them. If you need them in your tummy ASAP and aren’t concerned about clean cuts, you can completely skip this step!
Let's Get Cooking!
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Mochi Covered Strawberries
Ingredients
Red Bean Filling
- 5 strawberries stems removed
- 5 oz red bean paste (also called anko)
Chocolate Filling
- 5 strawberries stems removed
- 4 oz semi-sweet chocolate chips
- 4 tablespoons milk
Mochi
- 1 cup Mochiko sweet rice flour
- 2 tablespoons sugar
- 1 cup water
- 3 tablespoons crushed dehydrated strawberries optional
- cornstarch for dusting
Instructions
For Red Bean Filling:
- Divide red bean paste into 5 equal-sized balls, about 1 oz each.
- Dampen your hands with water, this will make it easier to handle the red bean paste. Take a ball of red bean paste then gently mold it around one of the strawberries so the fruit is completely covered in the red bean paste. Repeat for the remaining 4 other strawberries and red bean paste. Set aside.
For Chocolate Filling:
- Line a baking sheet with wax paper then set aside.
- Add chocolate chips and milk in a microwave-safe mug. Microwave for 20 seconds at a time, stirring in between until chocolate is melted.
- Use a fork or skewer to dip strawberries into the chocolate. Place on wax paper-lined baking sheet then freeze them for at least 1 hour.
Prepare Mochi:
- In a microwave-safe bowl, combine Mochiko sweet rice flour, sugar, water, and dehydrated strawberries. Cover in plastic wrap, poke a few holes to allow steam to release, then microwave for about 1 minute. Stir mochi dough then microwave for another minute, or until it's set in the center.
- Dust a clean dry surface with a little cornstarch to prevent sticking. Pour the mochi dough onto the surface, being very careful because it'll be hot. Dust the mochi dough with a little more cornstarch.
- Use a rolling pin to flatten it into a ½-inch thick rectangle. Cut the mochi into 10 equal squares then cover with plastic wrap.
Assembling Strawberry Mochi:
- Dust your hands with cornstarch. Place one strawberry on top of one of the mochi squares, flat side down.
- Wrap the strawberry with the mochi working upwards towards the top, then pinch and twist at the strawberry tip so it's completely sealed.
- Dust with a little cornstarch to prevent sticking then repeat for the remaining strawberries. Serve and store at room temperature. Enjoy!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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