Easy Strawberry Mochi (Ichigo Daifuku)
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5.0
6 reviews
Excellent
Easy Strawberry Mochi (Ichigo Daifuku)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 160 g smooth red bean paste (koshian)
- 8 small/medium strawberries
- 100 g glutinous rice flour shiratamako or mochiko
- 60 g white caster sugar
- 150 ml water
- cornstarch potato starch for dusting
Instructions
- Roll 160 g smooth red bean paste into 20g balls. Cover and and store in the refrigerator between steps.
- Wash 8 small/medium strawberries and dry them thoroughly. Cut off the stems and place them on a sheet of kitchen paper.
- Take the anko from the fridge and press each ball in the palm of your hand to make a flat circle and place a strawberry in the center.
- Pull the bean paste up around the edges of the strawberry, leaving the tip slightly exposed.
- Cover and store in the fridge until later.
- Mix 100 g glutinous rice flour and 60 g white caster sugar together in a microwavable bowl.
- Pour 150 ml water into the bowl and mix until smooth.
- Cover with plastic wrap and microwave for 1 minute 30 seconds at 600W.
- Carefully peel back the plastic wrap. Use a spatula to scrape down the sides of the bowl and mix the cooked lumps into the rest of the mixture. Cover again and microwave for 2 minutes at 600W.
- Peel back the plastic wrap (be careful of steam) and mix vigorously with the spatula until the mochi looks translucent. (If there are still white bits, microwave in 20 second intervals.) The "gyuhi" (sweet mochi dough) is ready to shape.
- Coat a tray or chopping board with cornstarch and use the spatula to scrape the mochi out of the bowl and onto the starch. Allow it to cool for 5-10 minutes.
- Sprinkle starch over the top of the mochi and roll it to 1cm thick. You can use your hands to stretch it or a rolling pin to roll it, just make sure to dust your chosen tools generously with starch. Cut the dough into equal pieces.
- Coat your hand with starch and place one piece of mochi in the center of your palm and place an anko coated strawberry in the middle with the point facing down
- Pull the corners of the mochi over the base of the strawberry until they meet in the middle. Pinch them together until sealed. (Keep extra starch nearby in case it sticks to your fingers.
- Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper/container sprinkled with starch. (You could also place them in cupcake cases)Tip: Wash your hands from time to time if they get sticky, then dry thoroughly before dusting with more potato starch.
- Enjoy!
Notes
- Best stored in an airtight container in the refrigerator and consumed within 24 hours.
- Best stored in an airtight container in the refrigerator and consumed within 24 hours.
- If your mochi dough gets holes, pinch to close.
- Make sure to have a bowl of cornstarch or potato starch nearby just in case the mochi gets stuck to your hands or tools. Wash hands from time to time if they get too sticky.
- Try to use small/medium strawberries if you are making 8, larger strawberries will probably make only 4-6. (Consider this when cutting the "gyuhi" sweet mochi dough.)
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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