Dessert · Japanese
ByEmma ChoiPublished:Modified:
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These strawberry mochi are not your usual strawberry mochi. The mochi wraps, made with glutinous rice flour, are filled with a velvety cheesecake and reveal a center of fresh, juicy strawberries, delivering a delightful explosion of flavors in every bite.
What is mochi?
Mochi is a traditional Japanese rice cake made from glutinous rice flour. It has a distinctive chewy and soft texture. To make mochi, the glutinous rice is cooked and then pounded into a smooth and elastic dough. The dough is then shaped into various forms, such as round balls, squares, or wrapped around sweet fillings.
Mochi is often enjoyed on its own, used in traditional ceremonies and celebrations, or incorporated into a wide range of sweet and savory dishes.
Traditionally, the term “daif*cku” is used specifically for mochi filled with sweet fillings like red bean paste, strawberries, or other traditional Japanese flavors. However, variations of mochi filled with cream or custard fillings have become popular in recent years, especially in Western-influenced contexts or creative adaptations.
While these cream-filled mochi may resemble daif*cku in appearance, they may be referred to by different names to indicate the cream filling, such as “cream mochi” or “custard mochi.
WHY YOU’LL LOVE THIS RECIPE
- Innovative strawberry mochi. This recipe puts a unique twist on traditional strawberry mochi by incorporating a creamy cheesecake filling instead of the usual cream or whole strawberry with red bean.
- Economical. Store-bought mochi can often be expensive, but making these strawberry cheesecake mochi at home is a cost-effective option as this recipe only requires basic and affordable ingredients.
- Textural delight. The soft and chewy mochi wraps enveloping the velvety cheesecake filling and juicy strawberries offer a satisfying textural contrast. The chewiness of the mochi, the smoothness of the cheesecake, and the juicy burst of the strawberries create a delightful mouthfeel.
- Customizable filling. You can easily switch out the strawberries with other fresh fruits to create a variety of fruit cheesecake fillings, offering endless flavor options for your mochi.
Ingredients
mochi
- glutinous rice flour – only use glutinous rice flour to make mochi. Do not substitute with any other type of flour since there is no substitute to make mochi. However, you can use different types of glutinous rice flour.
Note: There are different types of glutinous rice flour. In this recipe, I used regular glutinous rice flour but you can use any of the three.
- Glutinous rice flour is a general term for rice flour made from glutinous or sticky rice. It is often used as a versatile ingredient in various Asian dishes, including desserts like mochi. Glutinous rice flour can vary in texture and quality depending on the specific brand or source.
- Mochiko is a specific type of glutinous rice flour commonly used in Japanese cuisine, particularly for making mochi. It is made from short-grain glutinous rice that has been milled into a fine powder. Mochiko has a smooth texture and is often the preferred choice for making traditional Japanese sweets like mochi and dango.
- Shiratamako is another type of glutinous rice flour used in Japanese cooking, particularly for making wagashi (traditional Japanese sweets). It is made from a specific variety of glutinous rice known as shiratamako-mai. Shiratamako has a slightly coarser texture compared to mochiko and is often used for making sweets with a more rustic and chewy texture, like warabi mochi.
- sugar – make sure not to omit the sugar, as it plays a crucial role in providing flavor to the mochi dough.
- cornstarch – cornstarch is added to mochi dough to improve its texture, providing a softer and smoother consistency. It also acts as a binding agent and prevents sticking, making it easier to handle and shape the mochi.
- milk – I used cow milk, but you can use non-dairy milk alternatives such as oat milk, coconut milk and almond milk. However, keep in mind that different liquids may slightly alter the taste and texture of the mochi.
- vegetable oil – opt for a neutral-flavored oil to ensure it doesn’t impart any distinct taste to the mochi dough. I used sunflower oil.
- red food coloring– you can use gel, liquid or powder food coloring. Adjust the quantity according to the type of food coloring you use. You should obtain a light pink color.
cheesecake filling
- cream cheese – use plain cream cheese to make the cheesecake base.
- sugar – make sure you don’t omit sugar in the filling either, the cheesecake may taste bland without it.
- vanilla extract – vanilla extract enhances the overall flavor of the cheesecake filling. Make sure not to use vanilla aroma which may taste a bit chemical.
- lemon juice – lemon juice is commonly added to cheesecake so make sure you do add it.
- whipping cream– use a heavy cream that can be whipped up.
- Biscoff cookies– alternatively, you can use Graham crackers as a substitution. Ensure that the cookies or crackers are crushed into small chunks that can easily pass through the piping bag when filling the mochi.
- strawberries– finely chop the strawberries into small tiny dice.
How To Make strawberry cheesecake mochi?
Make the mochi wraps
- In a bowl, combine the glutinous rice flour, sugar, cornstarch, milk, and food coloring. Mix until everything is evenly distributed. Cover with cling wrap.
- Heat it in the microwave for 2 minutes on high (900W). Stir the dough with a spatula to mix it evenly, place the cling wrap back on, and heat the dough again in the microwave for 2 minutes. The dough should no longer be wet. Let it cool a little.
- Once the dough is cool enough to handle, add the oil and knead until smooth and elastic.
- Transfer the mochi dough onto a clean work surface.
- Roll it into a long log, dust it with some cornstarch, and divide it into 14 equal parts.
- Take a piece of dough and dust the flat part where the cut was made with cornstarch so it doesn’t stick. Place the piece of dough on its flat cut end, then flatten the mochi using a rolling pin until you obtain a thin disk (about 12cm / 4.7 inches in diameter).
Make the filling
- In a bowl, combine cream cheese, lemon juice, sugar, and vanilla essence. Use an electric hand mixer to beat the cream cheese and sugar until creamy.
- In another bowl, whip the cream with your hand mixer for 2-3 minutes until it is fully whipped.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
- Add the crushed Biscoff cookies to the mixture.
- Transfer the cheesecake mixture into a piping bag.
Assemble
- Take a mochi wrap and place it on top of a glass or small bowl.
- Pipe some cheesecake onto the center of the wrap, then add a teaspoon of strawberries in the middle.
- Cover with more cheesecake.
- Pull the edges of the mochi wrap up and pinch all sides to close it. Cut off any excess dough.
- Place the filled mochi wrap in the refrigerator for 3-4 hours or until the cheesecake has set.
How To Store these mochi?
You can store these mochi in an airtight container in the refrigerator for up to 2 days. However, for the best texture and freshness, I recommend you enjoy them the following day, as the dough may slightly harden over time in the refrigerator.
Emma’s Tips
- Don’t omit the oil in the dough – adding oil not only helps in shaping the dough without excessive stickiness but also prevents it from drying too quickly.
- Dust surfaces with starch – to prevent sticking, dust your hands, work surface, and utensils with cornstarch. This helps in handling and shaping the mochi without it sticking.
- Seal the filling well – when filling the mochi, make sure to seal the edges tightly to prevent any leaks or oozing. Pinch and twist the dough together to create a secure seal.
- Enjoy them fresh – as mentioned earlier, mochi is best enjoyed fresh, especially within the first day or two of making them. The texture may change and become harder or less desirable as time passes.
RECIPE FAQ
I don’t recommend you freeze mochi with cream fillings. Freezing can alter the texture and consistency of the cream, resulting in a less desirable mouthfeel when thawed. The moisture in the cream can cause ice crystals to form, affecting the overall quality of the mochi. It’s best to consume mochi with cream fillings fresh or store them in the refrigerator for a short period of time.
- Overcooking or overheating: if the mochi dough is cooked or heated for too long, it can become overcooked and result in a harder texture.
- Insufficient moisture: if the mochi dough doesn’t have enough moisture, it can become dry and hard. The ratio of liquid ingredients to the glutinous rice flour should be balanced to achieve the desired soft and chewy texture.
- Improper storage: if mochi is not stored properly, it can lose its moisture and become hard. Mochi should be stored in an airtight container to prevent it from drying out.
- Aging: over time, mochi naturally becomes harder as it loses moisture. It’s best to consume mochi within a day or two of making it for the optimal soft and chewy texture.
The microwave is simpler and faster, but you can also heat the mochi liquid in a pan. Pour the mixture into the pan and heat it while stirring constantly until it reaches a dough consistency.
Yes but note that if you adjust the quantities in this recipe by doubling or halving, the cooking time of the dough in the microwave will also vary. I recommend adjusting the cooking time accordingly by doubling or halving it as well.
More Asian summer desserts?
- Mango Bingsu
- No-Churn Matcha Ice Cream
- Matcha Patbingsu
- Strawberry Cheesecake Bingsu
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Strawberry Cheesecake Mochi
These strawberry mochi are not your usual strawberry mochi. The mochi wraps, made with glutinous rice flour, are filled with a velvety cheesecake and reveal a center of fresh, juicy strawberries, delivering a delightful explosion of flavors in every bite.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: Japanese
Prep Time: 1 hour hr
Cook Time: 4 minutes mins
Total Time: 1 hour hr 4 minutes mins
Servings: 14 mochi
Calories per serving: 258kcal
Author: Emma Choi
Equipment
scale
Rolling Pin
spatula
cling wrap
Ingredients
mochi
- 200 g glutinous rice flour
- 80 g sugar
- 60 g cornstarch
- 360 ml milk
- 2 tbsp vegetable oil
- red food colouring (Note 1)
filling
- 270 g cream cheese
- 3 tbsp sugar
- a few drops vanilla extract
- 1 ½ tbsp lemon juice
- 210 ml whipping cream (Note 2)
- 2 Biscoff cookies , crushed
- 180 g strawberries , finely diced
Instructions
Make the mochi wraps
In a bowl, combine the glutinous rice flour, sugar, cornstarch, milk, and food coloring. Mix until everything is evenly distributed. Cover with cling wrap.
Heat it in the microwave for 2 minutes on high (900W). Stir the dough with a spatula to mix it evenly, place the cling wrap back on, and heat the dough again in the microwave for 2 minutes. The dough should no longer be wet. Let it cool a little (Note 5).
Once the dough is cool enough to handle, add the oil and knead until smooth and elastic.
Transfer the mochi dough onto a clean work surface.
Roll it into a long log, dust it with some cornstarch, and divide it into 14 equal parts.
Take a piece of dough and dust the flat part where the cut was made with cornstarch so it doesn't stick. Place the piece of dough on its flat cut end, then flatten the mochi using a rolling pin until you obtain a thin disk (about 12cm / 4.7 inches in diameter).
Make the filling
In a bowl, combine cream cheese, lemon juice, sugar, and vanilla extract. Use an electric hand mixer to beat the cream cheese and sugar until creamy.
In another bowl, whip the cream with your hand mixer for 2-3 minutes until it is fully whipped.
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
Add the crushed Biscoff cookies to the mixture.
Transfer the cheesecake mixture into a piping bag.
Assemble
Take a mochi wrap and place it on top of a glass or small bowl.
Pipe some cheesecake onto the center of the wrap, then add a teaspoon of strawberries in the middle.
Cover with more cheesecake.
Pull the edges of the mochi wrap up and pinch all sides to close it. Cut off any excess dough (Note 3)
Place the filled mochi wrap in the refrigerator for 3-4 hours or until the cheesecake has set.
Notes
- Food coloring: use liquid, gel, or powder food coloring and adjust the amount until you achieve a light pink shade.
- Whipping cream: ensure that you whip the cream until fully whipped, being careful not to overwhip. Overwhipping will result in the cream transforming into a butter-like consistency.
- Closing the mochi: trim any excess dough while pinching the ends of the mochi to prevent a thick dough base.
- For optimal taste and texture, consume the mochi within 1 day. They are best enjoyed the following day as the mochi dough tends to firm up over time when stored in the refrigerator.
- Cooking time and quantities: if you adjust the quantities in this recipe by doubling or halving, please note that the cooking time of the dough in the microwave will also vary. I recommend adjusting the cooking time accordingly by doubling or halving it as well.
Video
Nutrition
Calories: 258kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 40mgSodium: 75mgPotassium: 112mgFiber: 1gSugar: 11gVitamin A: 525IUVitamin C: 8mgCalcium: 65mgIron: 0.2mg
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