Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, strawberry daifuku mochi. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Strawberry Daifuku Mochi is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. 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 begin with this particular recipe, we have to prepare a few ingredients. You can cook strawberry daifuku mochi using 10 ingredients and 21 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry Daifuku Mochi:
- Prepare 100 g Shiratamako (glutinous rice flour)
- Make ready 30 g Sugar
- Get 150 cc Water
- Prepare 50 g Corn flour
- Take 6 Strawberry
- Take 180 g Sweet aduki bean paste (Anko)
- Take Sweet Aduki Bean Paste (Anko)
- Get 800 g Aduki beans (2 Aduki bean tins)
- Get 200 g Sugar
- Get Water
Steps to make Strawberry Daifuku Mochi:
- [How to make Aduki bean paste(Anko)] Put aduki beans and sugar in a pot.
- Heat the pan over a medium heat.
- Boil the aduki beans until it softens, approximately 15 minutes.
- If the aduki beans start burning, add a small amount of water to the pot.
- When the aduki beans are softened, let the moisture evaporate and add the salt.
- Take it off the heat and mash the aduki beans.
- You use 180g aduki beans paste(anko).
- [Mochi Instructions] Rinse, dry, and hull the strawberries.
- 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.
- 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.
- In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
- Using a whisk, slowly add water in while stirring. Stir until the mixture has reached a thick consistency. Cover loosely with cling film.
- First, microwave 1 minute. Mix well with a wet silicone spatula. The mixture is still whitish and floury.
- 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.
- 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)
- Sift corn starch on the tray and put the mochi on top.
- 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.
- 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.
- Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
- 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.
- Serve at room temperature and they must be consumed within 2 days.
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 in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
