Strawberry Cream Mochi Cups
Soft and chewy mochi cups filled with fluffy vanilla whipped cream and fresh diced strawberries, a light and elegant dessert that feels bakery-worthy yet simple to make at home.
Ingredients
Scale
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted
- 1/4 cup cornstarch, for dusting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
Instructions
- Lightly grease a standard 6-cup muffin tin and set aside.
- In a microwave-safe bowl, whisk together glutinous rice flour, granulated sugar, and whole milk until smooth. Stir in melted butter.
- Cover the bowl loosely and microwave for 1 minute. Stir well, then continue microwaving in 30-second intervals, stirring each time, until the mixture thickens into a sticky dough.
- Dust a clean surface with cornstarch. Once the dough is cool enough to handle, divide into 6 equal portions. Press each portion into the muffin tin to form cup shapes.
- Allow the mochi cups to cool completely at room temperature until set.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spoon or pipe the whipped cream into each cooled mochi cup and top with finely diced strawberries.
- Serve immediately for best texture and flavor.
Notes
- Use only glutinous rice flour to achieve the proper chewy texture.
- Do not overcook the dough, microwave in short intervals and stir frequently.
- Fill the cups just before serving for the freshest result.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Find it online: https://tastyze.com/strawberry-cream-mochi-cups/