This Fruit-filled Mochi is a delightful twist on the traditional Japanese sweet.
Juicy strawberries are wrapped with rich cream cheese and soft, chewy mochi, creating a perfect balance of tart, creamy, and sweet flavors. With just a few simple steps, you can enjoy this elegant dessert at home. It’s a wonderful way to experience both Japanese tradition and a touch of Western flair in one bite.
30 minutes
Zono
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 1/2 oz cream cheese
- 2 tbsp. sugar
- 4 strawberries
- 2 oz shiratamako
- 4 tbsp. sugar
- 1/3 cup water
- potato starch, as needed
INSTRUCTIONS
- 1
Mix the cream cheese and sugar well. Place the cream cheese on a piece of plastic wrap, then place a strawberry on top upside down. Use plastic wrap to wrap the strawberry. Make four pieces and refrigerate for at least 30 minutes.
- 2
Put the shiratamako (glutinous rice flour) and sugar in a bowl. Add water in three portions, mixing well each time until there are no lumps.
- 3
Transfer the mixture to a frying pan and heat over low heat for 2 minutes, stirring constantly. Continue heating until the mixture is no longer whitish.
- 4
Using a spatula moistened with water, transfer it to a tray dusted with potato starch. Divide the mochi into four equal pieces.
- 5
Flatten the mochi into a circle and place the strawberry filling on top. Wrap the strawberry by stretching the mochi around it.
RecipeID
330
Tips & Notes
・The mochi is ready when its color changes from white to translucent.
・If you don’t have shiratamako, you can substitute it with glutinous rice flour.
Be careful, it’s different from regular rice flour.
・In traditional Japanese sweets, anko (sweet red bean paste) is used rather than cream cheese.
・Potato starch can be replaced with cornstarch.
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Realizing the importance of food through a family illness, I decided to pursue a career as a nutritionist. After earning my license as a registered dietitian, I worked as a cooking instructor, provided diet guidance, and developed healthy recipes. In 2021, I moved to the U.S., and after gaining weight during life abroad, I began following my own recipes to lose weight. Now, I focus on creating and sharing delicious recipes that can be enjoyed even while dieting—helping others lose weight without stress.