Sweet Strawberry Mochi Balls
Springtime Delight: Fragrant Strawberry Mochi
Experience the essence of spring with these delightful Strawberry Mochi balls. The combination of fresh strawberries, sweet red bean paste (yanggaeng), and a hint of green tea wrapped in chewy mochi is a true celebration of the season. Perfect for a special treat or a beautiful dessert.
Mochi Ingredients- Fresh strawberries
- Sweet red bean paste (Yanggaeng), 2 pieces
- Glutinous rice flour
- Castella cake (or cheesecake), 1 slice
- Almond slices (optional)
- Green tea powder
Seasoning for Dough- Salt, 2 pinches
- Sugar, 1 tablespoon
- Salt, 2 pinches
- Sugar, 1 tablespoon
Cooking Instructions
Step 1
First, wash the fresh strawberries thoroughly. Carefully remove the green stems (hulls) and gently pat them dry with a paper towel. Ensuring the strawberries are completely dry is important for a clean finish.
Step 2
In a bowl, combine the glutinous rice flour, a pinch of salt, and 1 tablespoon of sugar. Gradually add hot water while mixing, and knead to form a smooth dough. Using hot water helps the glutinous rice flour cook properly.
Step 3
Sprinkle the green tea powder over the dough. Add a little more hot water if needed, and continue kneading until the dough is smooth and well combined. The subtle aroma of green tea will beautifully complement the sweetness of the strawberries.
Step 4
Divide the dough into portions according to how many mochi balls you wish to make. Roll each portion into a neat, round ball.
Step 5
Cut the yanggaeng (red bean paste) into small pieces. Place the cut yanggaeng in a microwave-safe bowl and heat for about 2 minutes until softened and slightly melted. This will create a sweet layer inside the mochi.
Step 6
Quickly roll the prepared strawberries in the softened yanggaeng to coat them lightly. This coating will help hold the strawberry inside the mochi.
Step 7
Bring a pot of water to a rolling boil. Carefully drop the dough balls into the boiling water. Cook them until they float to the surface, indicating they are cooked through. Be sure to give them space so they don’t stick together.
Step 8
Finely crumble the Castella cake (or cheesecake) on a plate or cutting board. You can use your hands or a knife to break it down into very fine crumbs. These crumbs will be used to coat the outside of the mochi.
Step 9
Once the mochi dough balls have floated and are cooked, carefully remove them from the boiling water. Gently tap them to drain excess water. Immediately rinse them briefly in cold water. This step is crucial to cool them down enough to handle without burning your fingers.
Step 10
Lightly grease your hands with oil. Take a cooled mochi dough ball and flatten it into a disc shape on your palm, creating a small well in the center. Place a yanggaeng-coated strawberry into the well and carefully wrap the dough around it, sealing it completely. Ensure there are no gaps.
Step 11
Roll the sealed mochi ball in the finely crumbled Castella cake (or cheesecake). Gently rotate it until the entire outer surface is evenly coated. (Tip: While cornstarch is a common coating, using crumbled cheesecake here adds a wonderfully rich and delicious flavor and texture.)
Step 12
Gently cut one of the finished Strawberry Mochi balls in half to reveal the beautiful interior! You’ll be greeted by the fresh aroma of strawberries, making you feel instantly refreshed. Take a bite and enjoy the delightful combination of chewy mochi, sweet yanggaeng, and juicy strawberry. Enjoy your homemade spring delight!
