Strawberry Daifuku Mochi
A whole strawberry nestled in sweet red bean paste, then enveloped in a pillow of yielding, dusted mochi rice cake — the most celebrated of Japanese sweets.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Divide the anko (bean paste) into portions — approximately 25g per daifuku. Flatten each portion into a disc in your palm. Place a hulled strawberry point-down in the center and wrap the anko up around it, pinching to seal at the base of the strawberry. The strawberry tip should just be visible or barely covered. Refrigerate wrapped strawberries for 15 minutes to firm.
Whisk shiratamako, sugar, and water together in a microwave-safe bowl until smooth with no lumps. Cover loosely with plastic wrap and microwave on high for 2 minutes. Remove, stir thoroughly with a wet spatula, then microwave for a further 1 minute. Stir again — the mochi should be fully translucent with no white, opaque patches. If white patches remain, microwave in 30-second bursts, stirring each time. Alternatively, steam in a covered steamer for 20 minutes, stirring halfway through.
Dust a work surface generously with katakuriko. Turn the hot mochi out onto the dusted surface — it will be extremely sticky and very hot, so work quickly. Dust the top and your hands. Divide into equal portions (approximately 40g each) using a dusted dough cutter or scissors. Stretch each portion into a disc about 10 cm wide. Place an anko-wrapped strawberry in the center, point-down. Gather the mochi edges up and over, pinching firmly to seal at the base. Pinch point downward. Dust the finished daifuku with more katakuriko to prevent sticking.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.