Introduction
Sakura Strawberry Mochi is more than just a dessert—it’s a soft, chewy celebration of spring. Infused with delicate cherry blossom (sakura) essence and stuffed with juicy strawberries, this Japanese-inspired treat blends floral aromas with fruity freshness. You’ll learn how to make this pink perfection with a simple mochi dough and discover tips to get that perfect chewy texture.
Looking for more mochi creations? Don’t miss our Healthy Strawberry Mochi recipe for a lighter twist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet rice flour (Mochiko) | 1 cup |
| Granulated sugar | 1/4 cup |
| Water | 3/4 cup |
| Sakura extract | 1/2 tsp |
| Pink food coloring (optional) | A drop |
| Cornstarch or potato starch (for dusting) | 1/2 cup |
| Fresh strawberries (hulled) | 6 medium |
| Optional: Cream cheese | 2 tbsp |
Instructions
Step 1: Prepare the Strawberries
- Wash and dry strawberries. Hull them (remove tops).
- If using cream cheese, scoop 1 tsp and coat each strawberry lightly. Refrigerate while you prep mochi.
Step 2: Make the Mochi Batter
- In a microwave-safe bowl, mix sweet rice flour, sugar, and water. Stir until smooth.
- Add sakura extract and one drop of pink food coloring. Mix well.
Step 3: Cook the Mochi
- Microwave on high for 1 minute. Stir.
- Microwave again for 1 more minute. Stir again.
- Heat for another 30–60 seconds until the dough becomes slightly translucent and sticky.
Don’t miss our Watermelon Mochi recipe if you love fruity spins on traditional mochi!
Step 4: Shape the Mochi
- Dust your work surface with cornstarch. Turn out mochi dough and dust the top.
- Let it cool for a few minutes, then divide into 6 equal parts.
- Flatten each into a disc, place a strawberry in the center, and pinch to seal.
Step 5: Chill and Serve
- Chill in the fridge for 15–20 minutes before serving.
- Optional: Garnish with edible sakura petals or powdered sugar.
Tips for Perfect Sakura Strawberry Mochi
Use the Right Flour
Only sweet rice flour (Mochiko or Shiratamako) gives that signature chewy bite.
Add Sakura Extract Gently
Sakura flavor is floral and light. A little goes a long way—don’t overpower the strawberry.
Control the Moisture
Dry your strawberries thoroughly to avoid soggy mochi.
Storage Tips
- Best eaten fresh the same day.
- Store leftovers in an airtight container in the fridge for up to 1 day.
- Do not freeze—mochi texture changes drastically.
More Recipes You’ll Love
Discover great ideas like Peach Mochi for a juicy alternative.
Check out Creamy Lemon Mousse for a bright citrus dessert.
Looking for inspiration? Try our Snow Skin Matcha Mooncakes for a chilled Asian treat.
Don’t miss our Korean Strawberry Milk if you’re a strawberry lover!
FAQs About Sakura Strawberry Mochi
What does sakura mochi taste like?
It has a soft, chewy texture with floral sakura notes and the sweet-tart bite of strawberries.
Can I use frozen strawberries?
Fresh strawberries are best for texture, but you can use frozen ones—just thaw and dry them thoroughly.
Is this recipe vegan?
Yes, it’s naturally vegan if you skip the cream cheese or use a plant-based one.
How do I make it gluten-free?
Sweet rice flour is naturally gluten-free, so no worries here.
Can I replace sakura extract?
You can skip it or substitute rose water for a floral touch, though it won’t have the same sakura note.
Can I use red bean paste instead of strawberries?
Absolutely! Try classic daifuku style with anko for an authentic variation.
Conclusion
Sakura Strawberry Mochi is the perfect blend of tradition and elegance with a spring-inspired twist. With just a few ingredients and simple steps, you’ll have a delicate dessert that’s sure to impress.
If you’re in the mood for more refreshing delights, try our Mango Mochi for a tropical version.