Introduction
Take a trip to the world of Japanese confections with this unique and beautiful Strawberry Mochi Rolls recipe. This dessert is a delightful fusion of a soft, chewy mochi shell, a light and creamy whipped cream filling, and slices of fresh strawberries, all rolled together like a Swiss roll. It’s a treat that is as fun to make as it is to eat, offering a surprising and addictive texture that is naturally gluten-free and refreshingly delicious.
Why You’ll Love These Strawberry Mochi Rolls
- Unique Texture: The mochi dough is soft, stretchy, and satisfyingly chewy.
- Fresh and Light: The combination of fresh strawberries and a light whipped cream filling is not overly sweet.
- Visually Stunning: The rolled layers of white mochi, pink cream, and red strawberries are beautiful and elegant.
- A Fun Project: Making and rolling the mochi is a creative and rewarding baking experience.
- Naturally Gluten-Free: Made with glutinous rice flour, this is a perfect dessert for those with gluten sensitivities.
Ingredients
For the Mochi Dough:
- 1 cup (120g) glutinous rice flour (mochiko or shiratamako)
- ¼ cup (30g) cornstarch
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) milk
- 1 tablespoon neutral oil (like vegetable or grapeseed)
- A pinch of salt
For the Whipped Cream Filling:
- 1 cup (240ml) heavy whipping cream, very cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Red or pink food coloring (optional)
For the Assembly:
- 1 cup (150g) fresh strawberries, sliced
- Extra powdered sugar or cornstarch for dusting
Equipment You’ll Need:
- Steamer basket or large pot with a lid
- Heatproof bowl
- Whisk and spatula
- Silicone mat or parchment paper
- Rolling pin
Instructions
Part 1: Make the Mochi Dough
- Mix Ingredients: In a heatproof bowl, whisk together the glutinous rice flour, cornstarch, sugar, and salt. Add the milk and oil and whisk until the batter is smooth.
- Steam the Mochi: Place the bowl in a steamer basket over a pot of simmering water. Cover the pot and steam for 20 minutes, or until the mochi is firm and translucent. It will look like a solid dough.
- Knead the Mochi: Lightly dust a silicone mat or a large piece of parchment paper with powdered sugar or cornstarch. Place the hot mochi dough onto the mat. Lightly dust your hands and a rolling pin, then knead the mochi for 1-2 minutes until it is smooth and elastic.
- Roll It Out: Roll the mochi dough into a large rectangle, about 10×12 inches, making sure it is an even thickness. Let it cool completely.
Part 2: Prepare the Filling and Assembly
- Make the Whipped Cream: While the mochi is cooling, make the whipped cream. In a very cold bowl, use an electric mixer to beat the heavy whipping cream on high speed. Gradually add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form. If using, add a drop of red or pink food coloring for a pretty pastel color.
- Assemble the Roll: Once the mochi is completely cool, spread the whipped cream filling evenly over the entire surface of the mochi rectangle, leaving a small border at one of the long edges.
- Add Strawberries: Arrange the sliced strawberries in a neat line along the long edge closest to you.
- Roll It Up: Carefully lift the mochi and begin to roll it away from you, like a jelly roll. Roll it tightly but gently, using the mat to help you. Once rolled, wrap the mochi roll in plastic wrap and place it in the refrigerator to chill and set for at least 30 minutes.
Part 3: Slice and Serve
- Slice: Once chilled, unwrap the mochi roll. Use a sharp, wet knife to slice the roll into 1-inch thick pieces. Re-wet the knife after each slice for a clean cut.
- Serve: Serve immediately, as mochi is best enjoyed fresh.
Storage and Essential Tips for the Best Strawberry Mochi Rolls
- Glutinous Rice Flour: Make sure you use glutinous rice flour (mochiko or shiratamako), not regular rice flour.
- Non-Stick is Key: Mochi is extremely sticky. Using a silicone mat and dusting with powdered sugar or cornstarch is crucial to prevent sticking.
- Cool Completely: Do not attempt to fill or roll the mochi until it has completely cooled, or the whipped cream will melt.
- Best Eaten Fresh: Mochi and whipped cream can get hard in the refrigerator over time, so this dessert is best enjoyed the same day it is made.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Share Your Sweet Creation!
Did you make a batch of these beautiful Strawberry Mochi Rolls? We’d love to see them! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #MochiRolls.