Strawberry Cream Cheese Mochi Rolls

Ingredients

Cream Cheese Filling:

• Cream cheese – 150g (softened)

• Sugar – 25g

• Diced fresh strawberries – 80g

Mochi Dough (pink wrapper):

• Glutinous rice flour – 100g

• Cornstarch – 15g

• Sugar – 20g

• Milk – 180ml

• Butter – 15g

• Red or pink food coloring – a few drops (optional)

Instructions

Step 1: Make the Strawberry Cream Cheese Filling

1. In a mixing bowl, add the softened cream cheese and sugar.

2. Beat until smooth and fluffy.

3. Add the diced strawberries and gently fold to combine.

4. Transfer the mixture into a piping bag and chill in the refrigerator.

Step 2: Prepare the Mochi Skin

1. In a bowl, mix glutinous rice flour, cornstarch, and sugar.

2. Pour in milk and a few drops of food coloring. Stir until well mixed and lump-free.

3. Cover with plastic wrap and steam over boiling water for 20 minutes.

4. After steaming, add butter and knead the hot dough using a spatula or gloved hands until smooth and elastic.

5. Let the dough cool slightly, then roll it out flat on a surface dusted with cooked glutinous rice flour.

Step 3: Fill and Shape

1. Cut the mochi skin into long rectangular strips.

2. Pipe the chilled cream cheese strawberry filling along one edge of the strip.

3. Roll up tightly to enclose the filling.

4. Gently shape the roll and refrigerate for 30 minutes to set.

Step 4: Slice and Serve

1. After chilling, use a sharp knife to slice the rolls into bite-sized pieces.

2. Serve cold. Best enjoyed within 24 hours.

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