Mochi, a soft sticky rice cake, is a trendy Japanese sweet that can be easily made at home! Ichigo daifuku presents the perfect combination of the juiciness of fresh strawberries and the flavorful sweetness of red bean paste, wrapped in a soft mochi. This mouth-watering dessert is definitely worth trying!
Author: Master Of Japanese Cooking Academy
or 10 Small Fresh Strawberries
Red Bean Paste
Sweet Glutinous Rice Flour
Fresh Strawberries (5)
, remove the green part, and pat dry.
Take 30 g of the
Red Bean Paste (1/2 cup)
and roll it lightly into a ball. Then flatten it with your fingers and put the strawberry on it. Then wrap the strawberry with Anko red bean paste. Leave the tip of the strawberry unwrapped.
Add water and
Granulated Sugar (1/3 cup)
Sweet Glutinous Rice Flour (2/3 cup)
in a bowl. Stir with a whisk until the flour dissolves.
Place a non-stick pan over medium-high heat. While the pan is still cold, pour the mixture into the pan. Use a wooden spoon or stiff spatula to stir the dough constantly.
Cook the dough over medium heat for about 10 minutes. Put a bowl of water next to the pan and wet the spatula while stirring to prevent sticking. Continue to stir constantly until the rice flour mixture is evenly elastic and glossy.
Transfer the dough to a shallow cooking tray dusted with
Potato Starch (as needed)
. Spread mochi dough and dust with potato starch over the mochi dough and your own hands.
Shape each piece into a small patty. Remove excess starch with a pastry brush.
Place one patty onto the tip of the strawberry. Wrap strawberry completely with dough, closing dough envelope well with fingers. Prepare the remaining mochi balls in the same way. Work quickly, the mochi will get stiff once cold. Serve.
Instead of strawberries, you can use other seasonal fruits whose outside is not watery as a filling. Green and red grapes are always a nice choice.
This recipe uses Nishinihon® Shiratamako Powder, Rice Flour.
Glutinous rice flour or sweet rice flour (Shiratamako)” is not the same as regular rice flour or mochi rice flour. One obvious difference is, that “Shiratamako” is usually quite coarse granules whereas regular rice/mochi flour is fine and looks very similar to regular wheat flour.
In a shop, glutinous rice flour is also sold as “shiratama-ko flour” or “mochi” flour.
Since mochi dough is very sticky during the wrapping process, keep dusting your hands with starch while working with the mochi dough. The dough should be hot when forming - so process quickly.
Nutrition Per Serving
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