Strawberry Daifuku Mochi
Strawberry Daifuku Mochi

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, strawberry daifuku mochi. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Strawberry Daifuku Mochi is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Strawberry Daifuku Mochi is something which I’ve loved my whole life.

Check Out Strawberry Mochi Daifuku On eBay. 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! Place the strawberry covered with anko onto the mochi.

To get started with this recipe, we have to prepare a few components. You can cook strawberry daifuku mochi using 10 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Strawberry Daifuku Mochi:
  1. Make ready 100 g Shiratamako (glutinous rice flour)
  2. Get 30 g Sugar
  3. Take 150 cc Water
  4. Take 50 g Corn flour
  5. Take 6 Strawberry
  6. Prepare 180 g Sweet aduki bean paste (Anko)
  7. Prepare Sweet Aduki Bean Paste (Anko)
  8. Get 800 g Aduki beans (2 Aduki bean tins)
  9. Prepare 200 g Sugar
  10. Take Water

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. Strawberry Daifuku Mochi 'Daifuku Mochi', or Daifuku, is a Japanese sweet consisting of a small round glutinous rice cake stuffed with sweet Azuki paste.

Instructions to make Strawberry Daifuku Mochi:
  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.

After finish up, make sure you put a little potato starch on bottom of daifuku so that daifuku won't stick to the plate. 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 is one of the most interesting versions of the traditional Japanese sweets.

So that is going to wrap it up for this exceptional food strawberry daifuku mochi recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!