Ichigo Daifuku (Fresh Strawberry Mochi)

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.