Ingredients:

  • 8 medium to large, firm fresh strawberries
  • 1 cup (240ml) Heavy Cream (Double Cream)
  • 2 tablespoons Granulated Sugar (for cream)
  • 1/2 teaspoon Vanilla Extract
  • 1 cup (120g) Sweet Rice Flour (Mochiko or Shiratamako)
  • 1/4 cup (50g) Granulated Sugar (for dough)
  • 3/4 cup (180ml) Cold Water
  • 1/2 teaspoon Pink or Red Food Colouring (Optional)
  • 1/2 cup (60g) Cornstarch (Cornflour) for dusting

Instructions:

  1. Gently wash and thoroughly dry the strawberries. Trim off the green hulls and set aside.
  2. Whip the heavy cream, 2 tablespoons of sugar, and vanilla extract in a bowl until medium-stiff peaks form. Keep chilled.
  3. In a microwave-safe bowl, whisk together the sweet rice flour, 1/4 cup sugar, and cold water until completely smooth. Stir in food colouring if using.
  4. Cover the bowl loosely with plastic wrap (venting one corner). Microwave on high for 1 minute. Stir thoroughly. Repeat microwaving in 30-second intervals, stirring well after each, until the dough is sticky, translucent, and pulls cleanly from the sides (usually 2–3 more intervals).
  5. Turn the hot mochi dough out onto a surface heavily dusted with cornstarch. Dust the top generously. Let it cool slightly until handleable (about 10 minutes).
  6. Dust your hands heavily with cornstarch. Divide the dough into 8 equal pieces. Flatten one piece into a 4-inch disc.
  7. Place a spoonful of chilled whipped cream in the centre of the disc. Place one whole strawberry on top of the cream. Carefully pull the edges of the mochi dough up and over the filling, pinching securely at the top to seal it completely. Roll gently between your palms to form a smooth ball.
  8. Place the sealed mochi seam-side down on a lightly dusted plate. Repeat with remaining portions and chill for at least 1 hour before serving to allow the structure to set firmly.