Sweet Mochi with Strawberry & Chocolate-Hazelnut Spread Image

Sweet Mochi with Strawberry & Chocolate-Hazelnut Spread

Make this Tonight - "Sweet Shrimp & Spring Veggies "

Prep Time
Cook Time


  • 6 strawberries
  • 6 tablespoons chocolate hazelnut spread
  • Mochi Wrapper
  • 1 cup glutinous (sweet) rice flour
  • ½ cup + 2 tablespoons water, room temperature
  • 1 tablespoon sugar
  • ½ cup Japanese potato starch, for dusting


  1. Clean the strawberries and remove all the stems and leaves. Smear 1 tablespoon of chocolate hazelnut spread on each strawberry. Set them spread-side up on egg trays and chill them in the refrigerator or freezer so the chocolate hazelnut spread is firmer and easier to wrap in mocha later, about 5 minutes.
  2. Boil a pot of water on high heat. In a small mixing bowl, combine the glutinous rice flour and room temperature water. Mix well until becomes a dough. Portion the dough into 6 balls. They don’t have to be perfect; we are making them into small balls so they will cook faster.
  3. When the water is boiling, put the rice dough balls in the water and cooking until they are all floating; this means they are fully cooked (3-4 min). Place these cooked rice balls in a food processor while they are still hot. Add the sugar and blend until you have a big ball of stick mochi dough. Let it cool for 10 minutes.
  4. Dust the potato starch over your work surface and your hands and portion the rice dough into 6 pieces, Flatten the dough with your hands into a disc, place a dipped strawberry in the center with the spread facing up, close the wrapper and pinch the ends together.
  5. These are best eaten right away and should only be stored in the refrigerator for up to 1 day.