Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, strawberry daifuku mochi. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Strawberry Daifuku Mochi is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Strawberry Daifuku Mochi is something which I have loved my whole life. They’re nice and they look fantastic.
Find Deals on Strawberry Daifuku Mochi in Snack Food on Amazon. The combination of fresh soft mochi, sweet red bean paste, and juicy and tart strawberry is a match made in heaven! Like before, hold the tip of an anko strawberry in the center and spread the mochi up to the stem.
To begin with this particular recipe, we must prepare a few ingredients. You can have strawberry daifuku mochi using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Strawberry Daifuku Mochi:
- Prepare 110 g Glutinous Rice Flour *Japanese glutinous rice flour called ‘Shiratamako’ recommended. Thai Glutinous Rice Flour can be used
- Get 1 pinch Salt
- Get 1 tablespoon Sugar
- Get 1/2 cup (125 ml) Warm Water
- Prepare 4 Strawberries *small ones are easier to wrap
- Take 4 x 1 tablespoon Sweet Azuki Paste
- Take Potato Starch to prevent Mochi to stick to hands
Keep reading for I am going to show you how. Strawberry daifuku (or ichigo daifuku) is a popular dessert in Japan and is surprisingly easy to make. It consists of a strawberry wrapped in red bean paste (a.k.a. anko) and covered in mochi. There are actually many strawberry daifuku recipes online.
Steps to make Strawberry Daifuku Mochi:
- 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.
I personally like to use the one from Cooking With Dog. When cool, take the mochi and make it into walnut sized balls then flatten them. Cover strawberries all over with a thin layer of the bean paste. Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
So that is going to wrap it up for this exceptional food strawberry daifuku mochi recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
