Description
Delicious and unique strawberry cheesecake mochi bites, perfect for a sweet treat!
Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup fresh strawberries, mashed
- 1/2 cup cream cheese, softened
- Cornstarch or potato starch for dusting
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Strawberry Filling:
- In a bowl, mix softened cream cheese with mashed strawberries, vanilla extract, and a pinch of salt until smooth.
- Refrigerate for 30 minutes to firm up.
- Make Mochi Dough:
- In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, and water. Stir until smooth.
- Microwave the mixture for 1 minute. Stir, and then microwave for another minute. Stir again and microwave for a final 30-45 seconds until the dough is translucent and sticky.
- Shape the Mochi:
- Dust your work surface with cornstarch or potato starch.
- Transfer the mochi dough onto the surface and let it cool slightly.
- Divide the dough into small pieces and flatten each piece into a circle.
- Assemble Mochi Bites:
- Place a small amount of strawberry cheesecake filling in the center of each mochi circle.
- Carefully fold and pinch the edges together to seal the mochi around the filling, forming a ball.
- Dust and Serve:
- Roll the mochi balls in a mix of powdered sugar and cornstarch to prevent sticking.
- Chill for at least 1 hour before serving.
Notes
- Ensure the mochi dough doesn’t become too cool and stiff while shaping; work with it warm.
- To add a twist, incorporate a few drops of lemon juice or zest to enhance the strawberry flavor.
- Use gloves when shaping the mochi to prevent sticking.
- Refrigerate any leftovers in an airtight container for up to two days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi bite