Strawberry Matcha Daifuku Mochi
This daifuku mochi is stuffed with matcha flavored white bean paste and strawberries.
Servings: 6 pieces
Ingredients
- 6 small strawberries cored
- 180 g white bean paste (shiroan) storebought or homemade
- 1/4 tsp matcha .5g
- 100 g shiratamako can substitute mochiko
- 20 g sugar 2 tbsp
- 100 g water
- katakuriko (potato starch) for dusting
Instructions
- Mix white bean paste and matcha until homogenous. Divide into 6 balls.
- Using your hands, stuff each bean paste ball with a strawberry, smoothing the bean paste over the sides.
- Set aside while you prepare the mochi.
- Add shiratamako, sugar, and water in a bowl. Mix to combine.
- Transfer mochi batter to microwave safe bowl (I line my bowl with a damp washcloth) and cover well with plastic wrap, another dish, or other cover. Microwave for 2 minutes and 30 seconds.
- Carefully dump cooked mochi onto a surface lightly dusted with katakuriko. Divide into six pieces. While you work with one piece, keep the others covered with a damp cloth so they don't dry out.
- Flatten one piece (either with a small rolling pin or your hand), and place a bean paste ball in the center.
- Wrap the mochi around the ball, pinching the edges to seal them. Dust in katakuriko to keep from sticking. OPTIONAL: Dust with additional matcha powder on top. Daifuku should be eaten the day they are made.