Ichigo Daifuku Recipe

Ichigo Daifuku

 

Ingredients (ざいりょう):

4 strawberries

1/4 cup anko paste (or Nutella or other chocolate)

1 cup Mochiko (sweet rice flour)

2/3 cup water

1/3 cup granulated sugar

For Dusting:

If you have Katakuriko (potato starch), use that. But if not, you can substitute 2 Tablespoons corn starch plus 2 Tablespoons powdered sugar

 

Directions (つくりかた):

1)  Wash and dry strawberries. Remove stems and cut the berries in half.

2) To make the mochi: Stir together the water, granulated sugar, and mochiko in a microwave-safe bowl. (ad a drop of food coloring if you’d like). Mix well. Microwave on high for 2 minutes. Stir well with a spoon. Microwave an additional 30 seconds, or until the mixture can be formed into a soft ball.

3) Dust a surface with the cornstarch and powdered sugar. Dump the mochi mixture onto it. Use kitchen scissors to cut the mochi into 8 pieces.

4) When cool enough to handle (about 1 minute after removing from the microwave), flatten each mochi piece into a circular shape about the size of the palm of your hand. (It helps to dust your hands with the starch/sugar mix to prevent sticking)

5) Put a teaspoon or two of anko in the middle of the mochi, then place a strawberry on top. Gently wrap the mochi around the strawberry, being careful not to let the mochi tear. Pinch the seams closed.

6) Roll the daifuku in the corn starch/powered sugar until it’s not sticky to the touch.

7) Eat in the next few hours! Don’t refrigerate- they will become hard.

 

*If my recipe doesn’t float your boat, you can find more recipes here, here, and here!*

Related Posts:

- Making Ichigo Daifuku (step by step photos)

- Hinamatsuri/Girls’ day

About these ads