Korean Mochi with Strawberry Cream: Easy Fusion Dessert Recipe
A delightful fusion of chewy Korean mochi and creamy strawberry filling, this dessert is the perfect treat for any occasion.
Equipment
- Microwave-safe bowl
- Whisk
- Rolling pin (optional)
- Food processor or blender
- Chilled mixing bowl
Ingredients
- 1 cup sweet rice flour (mochiko)
- 1/4 cup sugar
- 1/2 cup water
- Cornstarch (for dusting)
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 6-8 fresh strawberries (pureed)
- Extra strawberries for garnish (optional)
Instructions
- Preparation Steps:Prepare the Mochi Dough: Combine sweet rice flour, sugar, and water in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, for about 2-3 minutes until the dough thickens.Cool the Dough: Sprinkle cornstarch on a clean surface. Once the dough cools, transfer it to the surface and let it rest.Shape the Mochi: Divide the dough into 8-10 portions. Shape each portion into a ball, then press it down into a flat disc.Make Strawberry Cream: Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Puree strawberries and fold them into the whipped cream.Stuff the Mochi: Spoon strawberry cream into the center of each mochi disc, fold the edges, and pinch to seal.Chill: Place the stuffed mochi on a starch-dusted plate and refrigerate for 30 minutes to set.
Notes
For a twist, try using different fruits like raspberries or blueberries in the filling, or add a touch of vanilla or citrus zest to the cream for added depth. The mochi's chewy texture perfectly balances the sweet and tart strawberry filling, making it a fun and impressive treat for any gathering.