Strawberry Nutella Daifuku with Vanilla Bean Mochi
Ichigo daifuku - but with a twist! Add some vanilla bean paste into your microwaved mochi and sub the usual red bean for Nutella. Neapolitan lovers will be scrambling for a taste of this stuffed mochi dessert!
Servings: 6 pieces
Ingredients
For Daifuku
- 6 small strawberries washed, dried, and cored
- 6 tsp Nutella
- 100 g shiratamako can substitute mochiko
- 20 g sugar about 2 tbsp
- 1 tsp vanilla bean paste
- 150 g water
- katakuriko (potato starch) for dusting
Instructions
- Add shiratamako, sugar, water, and vanilla bean paste 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 2-3 minutes or until mochi becomes evenly translucent.
- 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) of mochi dough. Place a teaspoon of Nutella in the center and gently spread, but do not push the Nutella all the way to the edges.
- Place a strawberry in the center of the Nutella.
- Wrap the mochi around the strawberry, pinching the edges to seal. Dust in katakuriko.
- Repeat for the rest of the 5 pieces. Daifuku is best eaten the day it is made.