Strawberry Mochi


A Note from Feedfeed

Strawberry Mochi is known for its delicate and chewy texture. ochi is a Japanese treat that combines sweet bean paste, fresh strawberries, and a chewy rice flour casing. This recipe adds beet and hibiscus powder to give the mochi a beautiful pink hue. Enjoy these strawberry mochi as a light Spring snack or dessert.

Recipe Description

These strawberry mochi are a unique combination of textures and flavors. The sweet bean paste pairs perfectly with the fresh strawberries, while the chewy mochi casing adds a delightful contrast. Serve these mochi as a sweet treat on their own, or pair them with ice cream or with a cup of green tea. They also make a stunning addition to a dessert platter or as a sweet ending to a Japanese-inspired meal.

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  • Strawberry Mochi Ingredients
  • Test Kitchen Notes
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Strawberry Mochi Ingredients

Everything you need to make strawberry mochi.

  • Glutinous Rice Flour: This type of flour is different from regular rice flour and is essential for achieving the chewy texture of mochi. If unavailable, you can try using sweet rice flour as a substitute, but the texture may vary.

    Beet and Hibiscus Powder: This powder adds a beautiful pink hue to the mochi. If you can't find it, you can try using other natural food coloring powders, such as raspberry or strawberry powder, to achieve a similar effect. You can also grind hibiscus leaves into a fine powder using a spice grinder.

    White Kidney Beans: These beans are used to make the sweet bean paste filling. If you can't find them, you can substitute them with other white beans or even red beans, although the flavor and texture will be slightly different.

    Rice Malt Syrup: This syrup adds sweetness and helps bind the bean paste together. If unavailable, you can substitute with honey or another thick syrup, adjusting the sweetness to taste. Rice malt syrup can typically be found in Asian markets.

Test Kitchen Notes

  • Beans for Dessert: Beans are a common ingredient in many Asian desserts, adding a creamy texture and subtle sweetness. They are often used in various forms, such as whole beans, bean paste, or bean curd. Some popular Asian desserts that feature beans include Red Bean Paste (Anko), Mung Bean Cake (Lvdougao), Black Sesame Soup (Hei Zhi Ma Hu), Sweet Bean Soup (Danhuangdou Tang), Green Bean Soup (Chè Đậu Xanh), and Sweet Soybean Pudding (Douhua).

    Smooth Bean Paste: Ensure to press the white kidney beans through a fine strainer to achieve a smooth texture for the filling.

    Even Cooking: Stir the mochi mixture well between each microwaving interval to ensure even cooking and prevent lumps.

    Cornstarch: Dusting your hands and work surface with cornstarch prevents sticking and makes the mochi easier to handle.

    Color and Flavor: Use high-quality beet and hibiscus powder for a natural pink hue and enhanced flavor. Adjust the amount for the desired color intensity.

    Fruit Variations: Experiment with different fruits like mango or peach for unique flavor combinations.


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Prep time 20mins
Cook time 15mins
Serves or Makes: 12

Recipe Card

For the Bean Paste


  • 2 (15 ounce) cans white kidney beans
  • 1/4 cup sugar
  • 3 tablespoons rice malt syrup

For the Mochi


To make the bean paste:


  • Step 1

    Press the beans through a fine strainer to get a very smooth texture.

  • Step 2

    Transfer to a pan with sugar. Bring to a simmer over low heat, stirring occasionally.

  • Step 3

    As the paste is heated and sugar is dissolved, the paste will become loose.

  • Step 4

    Add the rice syrup, and continue stirring all around so that steam gets out and the paste thickens again. Continue cooking until water has evaporated, about 10 minutes.

  • Step 5

    Turn off the heat, and allow it to cool down.

  • Step 6

    Flatten the paste and wrap it tightly in plastic wrap.

To make the Mochi:

  • Step 1

    Combine the rice flour and sugar in a microwave-proof bowl. Add water and mix until combined.

  • Step 2

    Microwave it for 1 minute, stir, then microwave for 1 more minute. Stir, then heat again for 30 seconds.

  • Step 3

    Mix in the beet and hibiscus powder, stirring until it thickens and comes together.

  • Step 4

    Flour the work surface with cornstarch.

  • Step 5

    Put the mochi on top and cut into 12 pieces.

  • Step 6

    Flatten the mochi into a circle (use more cornstarch if needed).

  • Step 7

    Wrap the strawberries with bean paste.

  • Step 8

    Add cornstarch to your hands and place flattened mochi dough and put the covered strawberry on top of it (with the tip facing down).

  • Step 9

    Wrap it and pinch the bottom closed.

  • Step 10

    Serve the strawberry mochi at room temperature or store them in an airtight container lined with parchment paper to prevent sticking. Store them in the refrigerator for up to 2-3 days. Do not freeze, as the texture of the mochi may become too hard.