- 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
- 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.
- 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.
- 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.
- 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.
- These are best eaten right away and should only be stored in the refrigerator for up to 1 day.