Strawberry Daifuku Mochi
Strawberry Daifuku Mochi

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, strawberry daifuku mochi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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. Like before, hold the tip of an anko strawberry in the center and spread the mochi up to the stem.

Strawberry Daifuku Mochi is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Strawberry Daifuku Mochi is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

There are actually many strawberry daifuku recipes online. I personally like to use the one from Cooking With Dog. Cook mochiko, water, and sugar in microwave until firm. Wrap strawberries in mochi while the dough is still warm.

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.

Cook mochiko, water, and sugar in microwave until firm. Wrap strawberries in mochi while the dough is still warm. It's made with special glutinous rice flour: Mochiko or Shiratamako. 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. "Ichigo" (苺) is the Japanese word for strawberry so this daifuku recipe will have a strawberry as the main filling. But it's also popular to use other fruits such as grapes, kiwi and even whole mikan oranges (similar to clementines).

So that’s going to wrap it up with this exceptional food strawberry daifuku mochi recipe. Thanks so much for reading. I am confident you can 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!