Strawberry Rose Daifuku
This daifuku consists of rose flavored mochi stuffed with marzipan and strawberry!
Servings: 6 daifuku
Ingredients
- 100 g mochiko (just shy 3/4 cup)
- 2 tbsp sugar
- 100 mL water
- 1/2 tsp rose water
- 1 drop red food coloring (optional)
- 6 strawberries
- 3-4 oz marzipan
- potato starch (as needed)
Instructions
- Prepare your stovetop steamer. I use a large, deep skillet with about 1/4 inch of water and a steamer rack.
- Mix mochiko, sugar, water, rose water, and red food coloring in a dish that will fit in your steamer.
- Place mochiko mixture in steamer and cover with a lid that has been wrapped in a kitchen towel, so excess moisture does not fall into your mochi (See photo). Steam for 15 minutes.
- Meanwhile, wrap each strawberry in a thin layer of marzipan.
- When mochi is done steaming, turn out onto a workspace that is lightly dusted with potato starch; this will help keep it from sticking.
- Divide mochi into 6 equal pieces.
- Roll out a piece of mochi into a flat circle, approximately 3-4 inches in diameter, or enough to cover whatever size strawberry you have.
- Wrap mochi around strawberry/marzipan ball and pinch ends together. Dust with more potato starch to seal the sticky edge.
- Repeat with the other 5 mochi pieces and strawberries.
Notes
- 1/2 tsp rose water might seem like a lot, but after steaming with the mochiko, I find the flavor becomes very mild. Increase or decrease the amount of rose water to your tastes.
- I guesstimated the amount of marzipan due to the fact that my batch was old and super crumbly. You want a very thin layer around your strawberry, thinner than what is shown in my photos, but it also depends on how large your strawberries are. I find it easier to work with smaller strawberries and less marzipan.