Easiest Way to Cook Appetizing Strawberry Daifuku Mochi

Easiest Way to Cook Appetizing Strawberry Daifuku Mochi Delicious, fresh and tasty.

Strawberry Daifuku Mochi. Like before, hold the tip of an anko strawberry in the center and spread the mochi up to the stem. Reapply potato starch frequently to your hands since mochi is extremely sticky. Adjust the shape of the daifuku on the baking sheet.

This particular treat is filled with a fresh strawberry, with an optional intermediate layer of sweet red bean paste.

The Japanese term for this confection is daifuku and it's often associated with good luck!

It's made with special glutinous rice flour: Mochiko or Shiratamako.

You can have Strawberry Daifuku Mochi using 10 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Strawberry Daifuku Mochi

1. It’s 100 g of Shiratamako (glutinous rice flour).

2. Prepare 30 g of Sugar.

3. Prepare 150 cc of Water.

4. It’s 50 g of Corn flour.

5. It’s 6 of Strawberry.

6. Prepare 180 g of Sweet aduki bean paste (Anko).

7. Prepare of Sweet Aduki Bean Paste (Anko).

8. Prepare 800 g of Aduki beans (2 Aduki bean tins).

9. You need 200 g of Sugar.

10. Prepare of Water.

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 mochi, also known as ichigo (strawberry) daifuku, is a delicious Japanese mochi dessert.

A whole strawberry is covered in a layer of red bean paste and wrapped in mochi.

Fresh fruit desserts are the perfect way to start spring. 'Daifuku Mochi', or Daifuku, is a Japanese sweet consisting of a small round glutinous rice cake stuffed with sweet Azuki paste.

Strawberry Daifuku Mochi instructions

1. [How to make Aduki bean paste(Anko)] Put aduki beans and sugar in a pot..

2. Heat the pan over a medium heat..

3. Boil the aduki beans until it softens, approximately 15 minutes..

4. If the aduki beans start burning, add a small amount of water to the pot..

5. When the aduki beans are softened, let the moisture evaporate and add the salt..

6. Take it off the heat and mash the aduki beans..

7. You use 180g aduki beans paste(anko)..

8. [Mochi Instructions] Rinse, dry, and hull the strawberries..

9. Wet your hands and make 6 small aduki bean balls weighing around 30g each (using plastic gloves may be easier). Put aduki bean balls in the fridge for 15 minutes..

10. Put each aduki bean ball on a sheet of cling film and flatten them out. Wrap the strawberries with the aduki bean balls by molding all the way around each strawberry..

11. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk..

12. Using a whisk, slowly add water in while stirring. Stir until the mixture has reached a thick consistency. Cover loosely with cling film..

13. First, microwave 1 minute. Mix well with a wet silicone spatula. The mixture is still whitish and floury..

14. For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts..

15. For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent. (Heating time would vary depending on the microwave but make sure the whole mochi is translucent).

16. Sift corn starch on the tray and put the mochi on top..

17. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces..

18. Put some corn starch on your hands, then flatten and expand each mochi into a 3” circle. Then put the put the aduki bean paste covered strawberry on top of it, with the tip facing down..

19. Start covering the strawberry from all sides and use your thumb to hold the mochi on top..

20. When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi..

21. Serve at room temperature and they must be consumed within 2 days..

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.

Before we go any further, I think a semantics note is in order: strictly speaking, mochi is the name of a Japanese preparation of steamed glutinous rice that is pounded to form a.

These ichigo daifuku are the tastiest little Japanese treats: soft, chewy mochi stuffed with a velvety red bean paste and a juicy tart strawberry.

Ichigo is Japanese for strawberry and daifuku means small stuffed mochi.