Strawberry Daifuku 苺大福

Method14 steps

1. 1

   Step 1: Wash all six strawberries, remove their stems and dry them gently.

   Uses 6 medium sized strawberry

   
2. 2

   Step 2: Divide the hundred and eighty grams ready sweet white bean paste (180 g) into six thirty-gram balls.

   Uses 180 g sweet white bean paste (*2)

   
3. 3

   Step 3: Flatten each bean-paste ball and put one prepared strawberry in its centre, pointy end down.

   Uses Six thirty-gram bean-paste balls · Six washed stemmed dried strawberries

4. 4

   Step 4: Wrap each strawberry fully with its bean paste, shape into six round fillings and set aside.

   Uses Six strawberries placed on their bean-paste portions

   
5. 5

   Step 5: Place Shiratamako (180 g) and sugar (30 g) in a large heat proof bowl and add water (200 ml).

   Uses 180 g Shiratamako · 30 g sugar · 200 ml water

6. 6

   Step 6: Stir and mix well

   Uses Shiratamako-sugar-water mixture

7. 7

   Step 7: Cover with microwave-safe wrap and microwave for 1½–2 minutes, depending on your microwave. It will still be partly floury while other parts start taking on a mochi texture.

   First microwave heat of mochi dough · 2 minUses Well-mixed mochi batter

   
8. 8

   Step 8: Remove carefully, stir well with a wooden spatula and microwave for another minute. The mochi should be translucent without dry floury patches; use additional short bursts if needed for your microwave.

   Microwave mochi again · 1 minUses Partly cooked microwave mochi

9. 9

   Step 9: Dust the work mat generously with some of the at-least-half-cup potato starch and reserve the rest for your hands. Tip the mochi onto the dusted surface.

   Uses Cooked translucent hot mochi · Katakuriko (potato starch *1)

10. 10

    Step 10: Let the mochi cool only until safe to handle while still pliable. Divide into six pieces and flatten each into a circle about ten centimetres across.

    Uses Hot cooked mochi on the dusted mat

11. 11

    Step 11: Put one prepared bean-paste-wrapped strawberry, tip down, in the middle of one flattened mochi circle.

    Uses One of six mochi circles · One of six bean-paste-wrapped strawberries

12. 12

    Step 12: Gather the edge of mochi wrapping and wrap the strawberry with mochi using well dusted hands.

    Uses First filled mochi circle · Reserved potato starch for dusting hands

13. 13

    Step 13: Close the mochi ends at the top with your well dusted finger and shape it into a nice round shaped daifuku mochi.

    Uses Gathered first daifuku wrapper

14. 14

    Step 14: Repeat the wrapping and sealing with the remaining five mochi circles and five prepared fillings to make six strawberry daifuku. Brush off excess dusting starch.

    Uses First sealed round strawberry daifuku · Remaining five mochi circles · Remaining five bean-paste-wrapped strawberries · Reserved dusting starch