Strawberry Daifuku 苺大福
User Reviews
5
Strawberry Daifuku 苺大福
Description
Strawberry Daifuku combines shiratamako flour with sugar and water, microwaved and stirred to form a translucent mochi dough. This dough is divided and flattened into circles dusted with potato starch to prevent sticking. Sweet white bean paste is shaped around fresh strawberries, which are then enveloped by the mochi layer. The white bean paste adds a smooth sweetness that complements the fresh strawberry's tartness.
The mochi has a soft, chewy texture with subtle sweetness, enhanced by the creamy white bean paste and juicy strawberry center. Preparing the dough in the microwave simplifies the traditional cooking process while achieving the characteristic stretchy texture.
Strawberry Daifuku is served as an individual dessert, often enjoyed fresh. It highlights the contrast between soft mochi, sweet bean paste, and fresh fruit. Potato starch scattered on the working surface is essential to prevent sticking during shaping.
For best results, make sure the bean paste is prepared ahead if making from scratch, and measure potato starch generously to handle the sticky mochi dough.
Ingredients
- 180 g shiratamako
- 30 g sugar
- 200 ml water
- potato starch potato starch *1, Katakuriko
- 180 g sweet white bean paste *2
- 6 strawberry medium sized
Instructions
- wash the strawberries and cut off stems.
- Divide the white bean paste into 30g balls.
- Flatten the white bean paste and place a strawberry (pointy end down) on the center.
- wrap the strawberry with white bean paste and shape it back into a round ball. Set aside
- Place Shiratamako and sugar in a large heat proof bowl and add water.
- Stir and mix well
- Cover with cling wrap and microwave for 1 minute and 30 seconds to 2 minutes depending on the microwave. It should look partly floury and partly should be starting to resemble mocha texture.
- Take the bowl out of the microwave, stir well with a wooden spatula and microwave further for 1 minute. The mochi should look translucent.
- Scatter enough Karakuriko (potato starch) on the rolling mat and empty the mochi from the bowl onto the starch
- Divide the mochi into 6 pieces and roll out flat till each circle is around 10 cm in diameter.
- Place the white bean paste wrapped strawberry (strawberry tip facing down) on the rolled out mochi.
- Gather the edge of mochi wrapping and wrap the strawberry with mochi using well dusted hands.
- Close the mochi ends at the top with your well dusted finger and shape it into a nice round shaped daifuku mochi.
- Repeat the above process for the remaining mochi and strawberries.
Notes
- Use at least 1/2 cup of potato starch to prevent mochi from sticking during shaping.
- If making white bean paste from scratch, prepare it in advance to allow proper texture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 240kcal | 12% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Sodium | 2mg | 0% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 9mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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