Description
Experience the perfect fusion of Japanese mochi and strawberry cheesecake in this delightful treat! These Strawberry Cheesecake Mochi feature a chewy rice flour exterior filled with a luscious, creamy strawberry cheesecake center. Each bite is soft, slightly chewy, and bursting with fruity, tangy sweetness. Perfect for dessert lovers looking for a unique, handheld indulgence!
Ingredients
Units
Scale
For the Cheesecake Filling:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons powdered sugar
- 2 tablespoons strawberry jam or purée
- 1/2 teaspoon vanilla extract
For the Mochi Dough:
- 1 cup (120g) glutinous rice flour (Mochiko)
- 1/4 cup (50g) granulated sugar
- 3/4 cup (180ml) water
- 1/2 teaspoon strawberry extract (optional)
- Cornstarch or potato starch (for dusting)
Instructions
Prepare the Cheesecake Filling:
- Mix the Filling: In a bowl, beat together cream cheese, powdered sugar, strawberry jam, and vanilla extract until smooth.
- Freeze: Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 1 hour, or until firm.
Make the Mochi Dough:
- Mix Ingredients: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, water, and strawberry extract until smooth.
- Microwave & Stir: Cover with plastic wrap and microwave for 1 minute. Stir, then microwave for another 30 seconds. Repeat once more until the dough is thick and sticky.
- Cool & Dust: Let the mochi dough cool slightly, then transfer it onto a cornstarch-dusted surface.
Assemble the Mochi:
- Divide & Flatten: Cut the mochi dough into equal portions and flatten each into a small disc.
- Fill & Seal: Place a frozen cheesecake filling in the center of each disc. Gently stretch and seal the mochi around the filling, pinching the edges together.
- Final Touch: Roll in cornstarch to prevent sticking and refrigerate for at least 30 minutes before serving.
Notes
- Use cornstarch generously to prevent sticking while shaping the mochi.
- For extra strawberry flavor, add a drop of pink food coloring to the dough.
- Best enjoyed fresh, but they can be stored in the fridge for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: No-Bake, Microwave
- Cuisine: Japanese-Fusion
