Strawberry Daifuku Mochi. Browse Unique And Delicious Imported Foods From Around The World At Yummy Bazaar Today. A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste. Indulge yourself with this beautiful and delicious Japanese delicacy!
Reapply potato starch frequently to your hands since mochi is extremely sticky.
Adjust the shape of the daifuku on the baking sheet.
It's made with special glutinous rice flour: Mochiko or Shiratamako.
You can have Strawberry Daifuku Mochi using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Strawberry Daifuku Mochi
- It's 110 g of Glutinous Rice Flour *Japanese glutinous rice flour called ‘Shiratamako’ recommended. Thai Glutinous Rice Flour can be used.
- Prepare 1 pinch of Salt.
- You need 1 tablespoon of Sugar.
- It's 1/2 cup (125 ml) of Warm Water.
- You need 4 of Strawberries *small ones are easier to wrap.
- It's 4 of x 1 tablespoon Sweet Azuki Paste.
- You need of Potato Starch to prevent Mochi to stick to hands.
Strawberry ichigo mochi has a sticky and chewy mochi cake layer on the outside, and on the inside, there's a fresh whole strawberry and sweet red bean paste. Strawberry Daifuku Mochi 'Daifuku Mochi', or Daifuku, is a Japanese sweet consisting of a small round glutinous rice cake stuffed with sweet Azuki paste. There are many variations these days, and this 'Strawberry Daifuku Mochi' is probably the most popular one. I wouldn't try to make it if I were in Japan.
Strawberry Daifuku Mochi instructions
- Smooth type of Sweet Azuki Paste is easier to wrap. Using a spoon, mash it into smooth paste. Koshi-an would be perfect..
- Wrap each Strawberry with 1 tablespoonful of Sweet Azuki Paste and make balls..
- Mix Glutinous Rice Flour, Warm Water, Sugar and Salt in a heat-proof bowl..
- Cover the bowl with a plate, heat in the microwave for 40 seconds, stir well with a wet spatular, and heat 1 minute or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked..
- IMPORTANT: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir. *Note: Alternatively, the mixture can be steamed for 10 minute instead of cooking in the microwave..
- Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle..
- Remove excess Potato Starch from Mochi and divide into 4 portions. Flatten one portion, place one ball of Azuki & Strawberry ball in centre and draw the edges up to enclose. Repeat with the remaining Mochi and Azuki & Strawberry balls..
Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets. Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans. Place the ball of strawberry and sweet bean paste on to the mochi dough. (Make sure the leaf side will be the bottom of daifuku.) Then wrap it up. Shape it by pinching and twisting with your fingers like this. After finish up, make sure you put a little potato starch on bottom of daifuku so that daifuku won't stick to the plate.
