Ichigo Daifuku (Strawberry Mochi Stuffed with Red Bean)
Make this Tsukiji market style of mochi dessert - wrap a ball of red bean paste in sweet mochi dough, then place a strawberry on top! So easy!
Servings: 6 daifuku
Ingredients
- 100 g shiratamako can sub mochiko
- 25 g granulated sugar about 2 tbsp
- 130 mL water
- 150-180 g red bean paste storebought or homemade
- 6 strawberries cored
- katakuriko for dusting
Instructions
- Divide red bean paste into six equal portions and roll into balls. Each should be 25-30g each or about the size of a ping pong ball. Put in refrigerator while you assemble the mochi dough.
- In a microwave safe bowl, mix shiratamako, sugar, and water. Cover and microwave for 2 minutes, or until mochi dough is cooked through.
- While still hot, turn out mochi onto a surface dusted with katakuriko. Divide into six equal parts. Roll each part into a flat circle, roughly 3-4" in diameter.
- Take one circle, keeping the rest of the mochi covered with a damp towel to keep it from drying out. Place a red bean paste ball in the center, and wrap the mochi around it, pinching the edges to seal into a ball. Roll daifuku in more katakuriko to keep it from sticking.
- Repeat with the other five mochi circles and red bean paste balls.
- With kitchen scissors, snip the top of each daifuku. Press a cored strawberry into the opening of each daifuku, and you're done! Daifuku need to be eaten the day they are made.