Sweet and Tangy Strawberry Mochi
Homemade Strawberry Mochi with Red Bean Jelly (Yanggaeng)
Discover how to make delightful Strawberry Mochi, also known as Strawberry Chapssaltteok, featuring fresh strawberries and sweet red bean jelly. This recipe offers a perfect balance of chewy mochi, creamy yanggaeng, and juicy strawberries for a delightful treat.
Strawberry Mochi Ingredients
- 250g Dry sweet rice flour
- 300g Hot water
- Fresh strawberries (3-6, depending on size)
- 3 pieces of Yeon-yanggaeng (Korean red bean jelly)
- 3 Tbsp Sugar
- 1/2 tsp Salt
- 3 Tbsp Cornstarch (for dusting)
Cooking Instructions
Step 1
Start by preparing your fresh strawberries. Gently wash them by soaking them in a bowl of water with a splash of vinegar for about 1 minute. Rinse under running water, carefully remove the stems, and pat them completely dry with paper towels. Ensuring the strawberries are dry is crucial to prevent the mochi from becoming sticky.
Step 2
While traditional mochi uses red bean paste, we’ll simplify this recipe by using pre-made Yeon-yanggaeng (Korean red bean jelly). To make it smooth, you can mash the yanggaeng with a fork or spoon, but a quicker method is to place it in a plastic bag and knead it with your hands until it’s lump-free.
Step 3
Once the yanggaeng is mashed, flatten it thinly and place a prepared strawberry in the center. Carefully wrap the yanggaeng around the strawberry, sealing it completely to form a round ball. Ensure there are no gaps for a neat finish.
Step 4
Now, let’s prepare the mochi dough. Measure out 250g of dry sweet rice flour. If you’re using wet sweet rice flour, remember that it contains more moisture, so you’ll need to adjust the amount of hot water accordingly to achieve the right dough consistency.
Step 5
Add 3 tablespoons of sugar for sweetness and 1/2 teaspoon of salt to enhance the chewy texture of the sweet rice flour. Mix these dry ingredients thoroughly with a spatula or your hands until well combined and free of lumps.
Step 6
Gradually pour 300g of hot water into the sweet rice flour mixture. Using hot water is essential for ‘ikbunjuk’ (hot water dough), which results in a smooth and chewy mochi. Add the water slowly, observing the dough’s consistency and adding more if needed. For 250g of dry sweet rice flour, 300g of hot water is generally a good starting point.
Step 7
Cover the mixed dough with plastic wrap and poke several holes in the wrap with a fork. This allows steam to escape and helps the mochi cook evenly. Microwave on high for 2 minutes.
Step 8
After the first microwave session, the dough may still be undercooked. Lightly grease a spatula or spoon with oil to prevent sticking. Use the oiled spatula to stir and mix the dough thoroughly, ensuring any uncooked parts are exposed to heat. The dough might appear cooked on top but still doughy inside after 2 minutes.
Step 9
Re-cover the dough with plastic wrap, poke more holes, and microwave for another 2 minutes. Microwave times can vary depending on the appliance, so check the mochi’s progress and adjust the cooking time as needed. Continue microwaving in short intervals until the mochi becomes translucent and has a chewy texture.
Step 10
Once the mochi is cooked, remove it from the microwave and peel off the plastic wrap. Lightly oil your hands or a spatula and knead the mochi dough vigorously. This kneading process develops the gluten, resulting in a wonderfully chewy texture. Knead until the dough is smooth and elastic.
Step 11
Generously dust a large tray or cutting board with cornstarch to use as dusting flour. Place the kneaded mochi dough on the cornstarch. Lightly coat your hands with cornstarch as well, and then stretch the dough into a long log. Divide the dough into portions large enough to encase the yanggaeng-covered strawberries. Work with the mochi while it’s still warm, as it becomes firm and harder to shape once cooled.
Step 12
Flatten each piece of mochi dough thinly, ensuring your hands are dusted with cornstarch to prevent sticking. Place a yanggaeng-wrapped strawberry in the center and carefully wrap the mochi dough around it, sealing the edges by pinching them together. Continue to dust with cornstarch as needed. Pinch the seam firmly to ensure the mochi doesn’t open during resting.
Step 13
Your delicious Strawberry Mochi is ready to be enjoyed! The combination of fresh, sweet strawberries and the chewy, slightly sweet mochi offers a delightful taste experience. Savor this homemade treat!
