Bsisa Strawberry Mochi
Cover Image for Bsisa Strawberry Mochi(ビシサいちご大福)

Bsisa Strawberry Mochi(ビシサいちご大福)

This lovely Japanese dessert still reminding me of the beautiful memories in my life back in Japan with Sakura and Hanami with my friends.
Traditionally the Strawberry Mochi (Ichigo Daifuku) combines fresh soft mochi, sweet red bean paste, and a fresh strawberry.
I tried to revisit the recipe by replacing the sweet red bean paste with bsisa paste, and guess what! It is incredibly delicious !!! The soft and chewy mochi stuffed with fresh juicy strawberry and sweet Bsisa paste.
Indulge yourself with this beautiful and delicious Japanese delicacy revisited recipe!

Serving: 12
Prep: 20 Min
Cook: 15 Min
Total: 35 Min
1 1/ 2 cups glutinous rice flour( mochiko)
1/ 4 cup sugar
1 cup water
½ cup cornstarch / potato starch( i prefer potato strach)
12 strawberries
1 cup of olive oil or any oil of your choice
1/ 4 cup icing sugar
3 to 4 tbsp of water ( until you form a consistent Bsisa paste)

To make the Bsisa paste, start by mixing 1 1/2 cup of Bsisa and 1/4 cup of icing sugar. Once homogenous, pour the oil while mixing with hand, then add some water to form a consistent paste.

To make the mochi : Combine the rice flour and sugar in a microwave-proof bowl. Add water and mix until combined. Microwave it for 1 minute, stir, then microwave for another one more minute. Stir, then heat again for 30 seconds. Stir until it thickens and comes together.

Flour work surface with potato starch or cornstarch. Put the mochi on top and cut it into 12 pieces. Flatten the mochi into a circle (use more cornstarch if needed).

Wrap the strawberries with Bsisa paste. Put some cornstarch on your hands. Place flattened mochi dough and put the covered strawberry on it (with the tip facing down). Wrap it and pinch the bottom closed.

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