Strawberry Mochi Rice Cake

Strawberry Mochi Rice Cake

Make this popular and delicious treat at home!

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • Sodium 0 g indicates sodium content less than 40 mg.
  • Ingredients for 8 mochi rice cakes.

Ingredients(Servings: 8)

Ingredients(Servings: 8)



100 g (3.5 oz.)

50 g (1.8 oz.)

160 ml (5.4 fl. oz.)


  1. Mix the soy sauce into the tsubuan, then divide into 8 equal portions. Remove the stems and pack one portion of tsubuan around each strawberry.
  2. Place the shiratamako (A) and potato starch into a heat-resistant bowl, and gradually add the water while stirring until the texture becomes smooth. Then add and mix in the sugar.
  3. Cover (2) with plastic wrap or a lid and microwave for approximately 1 minute and 30 seconds at 600 W. Stir with a rubber spatula and heat for a further 2 minutes.
  4. Use a fine mesh strainer to evenly dust a cooking tray with potato starch, then spread out (3) on top and dust potato starch onto the entire surface. Roll out into a 10 cm by 20 cm (4 in. by 8 in.) long rectangular shape.
  5. Divide (4) into 8 even pieces and wrap one each around one portion each of (1).

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