Mochi is a very popular traditional Japanese dessert. Making these small, fresh strawberry-filled green tea mochi together will give family members an enjoyable time together on the weekend.
To make this mochi, prepare 150g glutinous rice flour; 50g white sugar; 200ml water; 10g green tea powder (matcha); cornstarch or potato starch for coating; 200g cooked red beans (anko) and 10 fresh strawberries.
Wash the strawberries, remove the stems, and drain before cutting off the tops to make it easier to wrap the filling. Divide the cooked red beans into 10 equal portions, and surround each strawberry with a portion of red beans. Place the red bean-wrapped strawberries in the refrigerator to harden the skin.
In a large bowl, mix the glutinous rice flour with sugar and matcha powder. Gradually add water to the flour mixture, whisking until the dough is smooth and lump-free. Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Steam the dough in a pot for about 15-20 minutes until the dough becomes transparent and elastic.
Sprinkle a clean work surface with cornstarch or potato starch to prevent sticking. Remove the steamed dough from the bowl, place on a floured work surface and allow to cool before dividing into 10 equal pieces.
Take a portion of dough, flatten it into a circle. Place the red bean and strawberry filling in the middle of the dough. Gently pull the edges of the dough to cover the filling, shaping the dough into a nice circle. Continue to roll the dough lightly in cornstarch or potato starch to prevent the dough from sticking.
Place the cake on a plate or tray and store in the refrigerator to keep it fresh. Cut the cake open to reveal the fresh strawberry filling inside, making the cake more attractive before enjoying.
