Naturally Colored Strawberry Mochi Delight
[Natural Colors] Strawberry-Inside-Strawberry? | Making Strawberry Mochi with a Strawberry Theme!
Let’s make delightful Strawberry Mochi (Tteok) using only natural ingredients! Since strawberry powder doesn’t yield a vibrant color, we’ll use beets to achieve a beautiful pink hue. This recipe guides you through creating cute and charming mochi filled with fresh strawberries. It’s a wonderful way to enjoy a sweet, chewy treat that’s as pretty as it is delicious.
Mochi Ingredients- 12 fresh strawberries
- 2 1/2 cups glutinous rice flour (sweet rice flour)
- 1 Tbsp sugar
- 100g beets, peeled and chopped
- 5 Tbsp beet water (water from cooking beets)
- 1 tsp cactus powder (for color and subtle flavor)
- 5 Tbsp water (for mochi dough)
- 1 Tbsp vinegar (for mochi dough)
Cooking Instructions
Step 1
1. **Prepare the Strawberries:** Gently wash 12 fresh strawberries and remove their green tops. Pat them completely dry with paper towels. Depending on their size, you can leave them whole or halve them if they are very large, ensuring they fit comfortably inside the mochi without bursting.
Step 2
2. **Make Beet Water:** Place the peeled and chopped 100g of beets in a saucepan with 5 tablespoons of water. Simmer for about 5-10 minutes until the beets are tender. Transfer the cooked beets and water to a blender and purée until smooth. Strain the mixture through a fine-mesh sieve to obtain a smooth beet liquid. You’ll need about 5 tablespoons of this vibrant beet water to color your mochi.
Step 3
3. **Mix the Mochi Dough:** In a large mixing bowl, combine the 2 1/2 cups of glutinous rice flour, 1 tablespoon of sugar, 1 tablespoon of vinegar, and the prepared 5 tablespoons of beet water. Mix with a spatula or your hands until a smooth, soft dough forms. The dough should be slightly sticky but not runny. If it’s too stiff, add a little more water, one teaspoon at a time.
Step 4
4. **Steam the Mochi Dough:** Line a steamer basket with cheesecloth or parchment paper. Spread the mochi dough evenly into the prepared basket. Steam over high heat for approximately 20-25 minutes, or until a skewer inserted into the center comes out clean. For a chewier texture, once steamed, let the mochi cool slightly for about 5 minutes, then knead it for 2-3 minutes with lightly wet hands.
Step 5
5. **Portion and Fill the Mochi:** Transfer the kneaded mochi dough onto a lightly floured surface. Divide the dough into 12 equal portions. Flatten each portion into a small disc. Place one prepared strawberry in the center of the disc and carefully wrap the mochi dough around it, sealing it into a smooth ball. Repeat this process for all the strawberries and dough portions.
Step 6
6. **Melt the Chocolates:** Prepare three separate heatproof bowls. Place the white chocolate, pink chocolate, and dark chocolate in their respective bowls. Melt them individually using a double boiler (bain-marie). For the dark chocolate, add 2 tablespoons of water to the 50g of chocolate in its bowl while melting. Stir gently until smooth. Be careful not to overheat or burn the chocolate.
Step 7
7. **Decorate the Chocolate Sheet:** Take a thin, flat baking sheet lined with parchment paper. Pour the melted pink chocolate onto one side of the parchment paper and gently tilt the sheet to create a thin, even layer. Pour the melted white chocolate onto the remaining space, tilting the sheet again to create a marbled effect where the pink and white chocolates meet. Tap the baking sheet lightly on the counter to release any air bubbles.