Kirby Strawberry Mochi Chewy Homemade Bites Recipe

Instructions:

1. Cook Down Strawberries: Combine strawberries, 50g granulated sugar, and lemon juice in a small saucepan. Simmer gently until the berries break down and the mixture thickens. Chill this base completely in the refrigerator (at least 30 minutes).
2. Whip Cream: Whip the cold heavy cream with 1 tbsp of powdered sugar until medium-stiff peaks form.
3. Fold Filling: Gently fold the chilled strawberry reduction into the whipped cream until just combined, creating a light pink, fluffy filling. Return to the fridge.
4. Mix Dry Ingredients: Whisk the glutinous rice flour and 50g granulated sugar together in a heatproof bowl.
5. Add Wet Ingredients & Colour: Gradually whisk in the water until smooth. Add the pink food colouring until the desired vibrant hue is achieved.
6. Steam Dough: Place the bowl over simmering water in a steamer basket. Cover and steam for 15–20 minutes, stirring halfway through, until the mixture is translucent, very sticky, and dough-like. Allow the dough to cool slightly so it can be handled.
7. Prepare Work Surface: Generously dust a clean surface and rolling pin with potato starch/cornstarch. Transfer the warm dough onto the dusted surface and roll out evenly to about 1/4 inch (6mm) thickness.
8. Cut Circles: Use a round cutter to cut 12–14 circles from the rolled dough.
9. Fill Mochi: Take one circle, gently stretch it slightly. Place a small spoonful (about 1–1.5 tsp) of the chilled strawberry filling in the centre.
10. Seal: Carefully bring the edges of the dough up and pinch them together tightly at the top to seal the filling inside, forming a round ball. Place the finished mochi seam-side down on a parchment-lined tray and dust lightly with starch.