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–+ servings

Strawberry Mochi Milk (Nana's Green Tea Copycat Recipe)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 1 serving

Ingredients 
 

  • 1 tbsp glutinous rice flour mochiko or shiratamako
  • ¼ tsp potato starch or cornstarch/tapioca starch (if using mochiko)
  • 1 ½ tsp water approx - you might use more or less
  • 3 tbsp strawberry sauce to make it, check "homemade strawberry sauce" section
  • 1 tbsp boiled adzuki beans or red bean paste, see my tsubuan recipe for how to boil adzuki beans
  • 150 ml milk whole milk or coconut milk for plant-based version
  • 1 ½ tsp condensed milk optional

Homemade Strawberry Sauce

  • 80 g strawberries approx 5 medium strawberries
  • 2 tsp granulated sugar
  • ½ tsp lemon juice

Optional Toppings

  • whipped cream
  • strawberries
  • boiled adzuki beans

Instructions 

Homemade Strawberry Sauce (optional)

  • Cut off the stems of 80 g strawberries and cut them into small pieces. Place them in a pan and add 2 tsp granulated sugar and ½ tsp lemon juice.
    Diced strawberries in a pan with lemon juice and sugar
  • Heat on medium while stirring. Once they start to soften, crush them with a fork to your desired consistency.
    Crushed strawberries cooking in a pan
  • Once the strawberries are crushed and the sauce has thickened slightly, transfer the sauce to a heatproof bowl and leave to cool.
    Cooling homemade strawberry puree in an ice bath

Strawberry Mochi Milk

  • Start boiling a pot of water. While you wait, add 1 tbsp glutinous rice flour and ¼ tsp potato starch to a bowl (skip the starch if using shiratamako). Add ½ tsp of water at a time and mix well between each addition. Continue to add water until it forms a stable ball, then knead it in your hand until it reaches the softness of an earlobe. I find 1 ½ tsp water is enough, but you might need more or less.
    rice "dough" to make mini dango for ichigo daifuku (strawberry mochi) milk
  • Roll the dough into a thin log about 1cm thick (a little less than ½"). Roughly cut into 1cm pieces and prepare a bowl of ice cold water.
    Mochiko rice "dough" rolled and cut into small pieces on a wooden chopping board
  • Once your pot of water is at a rolling boil, roll the dough pieces into balls and drop them straight into the water. Rolling 5-6 at once will speed up the process. Use a chopstick or spoon to gently roll them to prevent them from sticking to the bottom of the pot.
    6 small pieces of mochiko rice flour "dough" rolled into balls
  • Once they start floating, set a timer for 30 seconds.
    Mini dango cooking in a pot of water on the stove top
  • Use a mesh spoon to scoop them out and into the bowl of ice-cold water and cool for a few minutes.
    transferring cooked mini dango to a bowl of ice water
  • Take your serving cup and add 3 tbsp strawberry sauce. Drain the mochi balls and shake off any excess water, then add them to the strawberry sauce and mix (save a few for the top if you like). Top with 1 tbsp boiled adzuki beans and a few ice cubes (optional). In a small jug, mix 150 ml milk and 1 ½ tsp condensed milk (optional) and pour it into the glass.
    How to assemble ichigo daifuku milk (strawberry mochi milk)
  • Optionally, decorate with whipped cream, strawberries, boiled adzuki beans and leftover mochi balls. Mix well before drinking and enjoy!
    Strawberry mochi milk in a tall glass topped with whipped cream, a strawberry , 2 mini dango balls and boiled adzuki beans on a white background

Notes

  • This recipe makes 1 serving, but you can multiply the recipe and store each part separately to make it quickly next time.
  • If using shiratamako, you will probably need to add more water to make the dough (up to double).
  • If the dough is cracking while you roll it, lightly wet your hands to incorporate a little more moisture.
  • If the dough is too soft to shape then too much water was added. You can fix it by adding more glutinous rice flour.
  • Make a large batch of mochi balls and freeze them in portions - you can thaw them in hot water for convenience next time!
  • Use frozen strawberries or store-bought strawberry sauce to enjoy this drink all year round!
  • Serve with a boba straw for easy drinking.