Strawberry Cheese Mochi

Strawberry Cheese Mochi

Strawberry Cheese Mochi



120g glutinous rice flour

30g cornstarch

35g granulated sugar

180g milk

15g unsalted butter


The Filling

100g cream cheese softened

20g confectioners’ sugar

180g heavy cream

100g strawberry sauce more or less



  1. In a clean bowl, mix well glutinous rice flour, cornstarch, sugar and milk. Sift once. Pour into a nonstick pan. Add in butter, keep stirring over medium heat until thickened and a dough ball forms.
  2. Dust some cooked glutinous rice flour on to the dough ball and the mat, wear gloves and knead the dough until the dough becomes stretchy. Divide the dough into 6 or 8 equal pieces; roll them into flat and round sheets. Cover them with plastic wrap.

*How to make cooked glutinous rice flour:

Pour some glutinous rice flour in the baking tray. Smooth it out. Set the oven temp at 338(170). Let bake for 6 minutes. Let cool and use.

  1. In a clean bowl, bring together softened cream cheese, heavy cream, sugar and strawberry sauce. Beat until well-combined and stiff peaks form. Transfer into a piping bag.
  2. Fill each mochi sheet with whipped cream and strawberry sauce. Wrap it up, put in a cupcake liner and serve.
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