Strawberry Mochi

Under Covid-19, we are not able to travel around. I miss the beautiful sakura blossoms, fresh sashimi, exquisite kaiseki and the tranquil countryside of Japan.

Thus I made the Japanese styled sweet treat using the seasonal strawberries.

Cooking time:

60 minutes

Ingredients (for six pieces)：

Strawberries 6pcs

Milk 100g

Raw glutinous rice flour 50g

Cooked glutinous rice flour 15g (It can be prepared by cooking the raw flour in a no-oil frying pan, or steamed with the mochi mixture together. The former is recommended for better aroma)

Coconut cream 30ml

Sugar 25g

Corn flour 15g

Oil 8ml

How to make：

1. Mix 50g raw glutinous rice flour and corn flour in a bowl

2. Add milk and coconut cream and mix well

3. Add oil and mix well. Then pour the mochi mixture into a shallow plate, covered with a cling film

4. Put 15g raw glutinous rice flour in another small plate, covered with a cling flim

5. Steam the mochi mixture and raw glutinous rice flour for around 30 minutes (microwave oven: heat for 2 mins on high, take it out and mix a while, then heat again for 1 min on high until the mixture is cooked)

6. When the mochi dough cools down, wear food gloves and take some of the dough into your palm, round it as a ball, then press down to wrap the strawberry

7. Once the mochi is formed, flour it with cooked glutinous rice flour and serve