This pink strawberry mochi is exactly the sort of thing people have been asking me to make: something pink, something starring strawberries, and, of course, mochi. I first developed this version during a weekend when my freezer was overflowing with berries and my kids insisted on something pretty and handheld. The combination of a soft, slightly chewy skin flavored with real strawberries and a stabilized whipped-cream center studded with jam instantly became a family favorite. The texture is delicate — a pillowy outer layer that yields to a cool, creamy filling — and the color is that tender rosy pink that makes every plate pop.

I learned a few important lessons while perfecting this: toasting a small portion of the flour keeps the surface pleasantly non-sticky, butter in the dough helps the skin stay soft after refrigeration, and a stabilized whipped cream prevents a saggy center. When you bite into one, you’ll notice a light strawberry perfume, a tender chew from the glutinous rice layer, and a cool, sweet surprise from the filling. It’s a dessert that feels special but is surprisingly achievable on a busy afternoon.

Ingredients

• Fresh strawberries: Use ripe, fragrant berries — about 1/2 cup diced. Fresh provides the brightest color and flavor; small berries or sliced berries work well. If strawberries are out of season, thawed frozen berries are acceptable but drain excess liquid first.
• Milk: 3/8 cup (6 tablespoons) whole milk or any plant milk (oat works beautifully). Milk carries the strawberry puree and helps the flour hydrate evenly; use whole dairy for a richer mouthfeel or oat for a dairy-free skin.
• Sugar for dough: 3 tablespoons granulated sugar. Balances the tart berries and helps the skin brown slightly during the microwave step.
• Sweet rice flour (glutinous rice flour): 7/8 cup for the dough and an extra 1/2 cup for dusting/toasting. I use Bob’s Red Mill sweet rice flour — it gives consistent chew and texture.
• Cornstarch: 1/4 cup. Keeps the dough pliable and prevents over-tightness in the skin.
• Unsalted butter: 1 1/2 tablespoons. Melted into the hot dough it keeps the skin soft after chilling; coconut oil can substitute if you prefer.
• For the filling — heavy cream: 1/2 cup plus 2 tablespoons heavy whipping cream, chilled. Beat with 1 1/4 tablespoons sugar to stiff peaks.
• Strawberry jam: 4 tablespoons to anchor flavor in the center. You can swap for small fresh berry pieces or a spoonful of red bean paste for a traditional twist.

Instructions

Prepare the toasted flour: Measure 1/2 cup sweet rice flour in a dry skillet over medium heat. Toast for about 5 minutes, whisking constantly, until it smells nutty and slightly like popcorn. Transfer to a bowl to cool — this cooked flour will be used for dusting and will keep the mochi surface from becoming unbearably sticky. Stabilize the cream: Combine 1/2 cup plus 2 tablespoons chilled heavy cream with 1 1/4 tablespoons sugar. Beat with a hand mixer or stand mixer until stiff peaks form. For extra hold, use a gelatin-stabilized whipped cream (see notes). Place whipped cream in the freezer while you make the dough so it stays firm during assembly. Make the strawberry milk: In a blender add 1/2 cup diced strawberries and 3/8 cup milk with 3 tablespoons sugar. Blend until completely smooth. This strawberry milk is the flavor base of the dough and gives the pink color. Mix the dry ingredients: In a microwave-safe bowl weigh or measure 7/8 cup sweet rice flour and 1/4 cup cornstarch. Stir to combine so the starch is evenly distributed. Combine and cook: Pour the strawberry milk into the flour mixture and stir until it reaches a thick, yogurt-like consistency. Cover the bowl with microwave-safe food wrap and poke 12–16 tiny holes with a toothpick to vent. Microwave for 3 minutes, then check with a toothpick: if it comes out dry, it’s cooked; if wet, recover and microwave for 30 seconds more. (Alternatively steam over high heat for 30 minutes.) Add butter and knead: Immediately place 1 1/2 tablespoons unsalted butter on the hot dough — it will melt quickly. Put on non-stick gloves or grease your palms lightly with melted butter. When cool enough to handle, knead inside the bowl until the butter is fully absorbed. Continue kneading about 5 minutes until the dough stretches to about 10 inches without tearing. Portion and shape: Transfer dough to a surface dusted with toasted sweet rice flour. Divide into 8 equal pieces (about 1.1 ounces / 32 grams each). Flatten each portion into a 4-inch round using floured hands or a rolling pin wrapped in food wrap. Assemble the centers: Place a mochi round on a small ladle or bowl. Remove whipped cream from the freezer and place about 2 tablespoons of whipped cream plus 1 tablespoon strawberry jam in the center. Pull the dough edges up to cover the filling and press to seal. Return each finished piece to a tray and freeze for 20 minutes before serving.

Storage Tips

Store finished pieces in a single layer in an airtight container or a tray lined with parchment and a tight lid. Keep them in the freezer up to 7 days — they soften but maintain chewiness. To serve, place on the counter for about 20 minutes to take the chill off; if you leave them too long they can become overly soft. Avoid storing near strong-flavored foods in the freezer, as they can pick up odors. If stacking, place parchment between layers to prevent sticking.

Ingredient Substitutions

If you need dairy-free sections, swap heavy cream for full-fat coconut cream and use coconut oil instead of butter in the dough. For a white skin version, replace the blended strawberries and milk with 3/8 cup plain milk (170 g equivalent) and a little vanilla. You can replace strawberry jam with chopped fresh berries, sweetened red bean paste, or a scoop of sorbet for an icy center — expect small texture and sweetness differences.

Serving Suggestions

Serve these on a small slate or pale plate to let the pink color shine; garnish with a tiny mint leaf or a light dusting of toasted rice flour. They pair beautifully with green tea or a lightly sweetened iced jasmine tea. For parties, arrange on a tiered stand or in small cupcake liners for easy picking. They’re elegant enough for intimate dinners and fun for children’s parties.

Cultural Background

Mochi — made from sweet rice — is a traditional Japanese treat with centuries of history. While classic offerings often contain bean paste, contemporary variations like these filled with cream and fruit have become popular in cafes and home kitchens. Using strawberry blends and jam nods to modern reinterpretations while preserving the essential chewy texture of sweet rice-based confections.

Seasonal Adaptations

In spring, use fresh, fragrant strawberries for vivid color; in winter, thawed frozen berries work well if drained. For autumn, substitute the jam with spiced apple butter and a touch of cinnamon in the filling. During holidays, top with a sliver of candied ginger or dip half the mochi in tempered white chocolate for a festive twist.

Meal Prep Tips

Assemble a batch on a weekend and freeze them keyed by flavor — label trays with date and flavor. Use a scoop or spoon template for consistent filling amounts and a digital scale to portion dough evenly for uniform bake/texture. Harden the cream briefly in the freezer before wrapping to reduce squishing during sealing.

These little pink parcels reward patience with delightful texture and charming presentation. Make a batch and share — they’re a lovely way to brighten someone’s day.