Strawberry Rice Dumpling Treats (Print Version)
# Ingredients:
→ Mochi Base
01 -
1 cup mochi flour (sweet rice flour)
02 -
1/4 cup white sugar
03 -
3/4 cup water
04 -
1/2 teaspoon vanilla flavor
05 -
1/4 cup cornstarch (for coating)
→ Stuffing
06 -
1 cup fresh strawberries, tops removed and cut into slices
07 -
1/2 cup anko paste (optional)
# Instructions:
01 -
Throw the mochi flour and sugar in a bowl. Stir them together well. Pour in the water and add vanilla, then mix until you've got a nice smooth mixture.
02 -
Put your batter in a dish that works in the microwave with parchment paper underneath. Wrap the top with plastic, but leave a tiny opening for steam. Zap it on high for 2-3 minutes until it looks clear and puffy.
03 -
Take it out of the microwave with care and let it sit for a bit to cool down.
04 -
Sprinkle cornstarch on your counter. Drop the cooked mochi on top and dust more cornstarch over it so it won't stick. Roll it out with a rolling pin until it's about 1/4 inch thick. Cut it into 3-inch squares with your knife or cookie cutter.
05 -
Put a strawberry slice and a tiny bit of anko paste (if you want it) in the middle of each square.
06 -
Fold the sides around your filling to make a little pouch, squeezing edges to close. Brush off extra cornstarch and set your finished treats on a plate.
# Notes:
01 -
For the tastiest texture, eat your mochi within a day. Keep them in a sealed container at normal room temp.