There’s something about matcha and strawberry that feels both earthy and sweet at the same time.
But these take it further.
Soft, chewy matcha mochi cubes with a creamy strawberry center that slowly oozes out when you cut into them. Slightly bouncy on the outside, smooth and sweet inside—every bite is a perfect balance.
What you’ll need
For the mochi layer:
• 1 cup glutinous rice flour
• ¼ cup sugar
• 1 tsp matcha powder
• ¾ cup milk
• 1 tbsp melted butter
For the strawberry center:
• ½ cup strawberry puree
• 2 tbsp cream cheese
• 1 tbsp sugar
How it comes together
In a bowl, mix the glutinous rice flour, sugar, and matcha powder.
Add the milk and melted butter, then whisk until smooth.
In another bowl, mix the strawberry puree with cream cheese and sugar until creamy.
Pour half of the mochi batter into a lined pan.
Add small spoonfuls of the strawberry filling in the center.
Cover gently with the remaining batter.
Bake at 350°F (175°C) for about 20 minutes until set but still soft.
Let cool slightly, then cut into cubes.
The best part
Cut one cube and watch the center slowly melt out.
The chewy matcha exterior blends with the creamy strawberry filling into a soft, slightly sweet, and lightly earthy bite.
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