Cheap if You Make Them Yourself! Ichigo Daifuku (Strawberry Mochi Dumplings)
Ichigo daifuku (strawberry mochi dumplings) are expensive, right? No no, if you make them yourself, they're easy and cheap! I make them with my kids. They're a bit lopsided, but that's the charm of homemade.
Put the shiratamako and water in a heatproof container. This makes it easier to dissolve the shiratamako.
Wash, de-hull, and dry the strawberries, and wrap in sweet bean paste.
Mix the mixture from Step 1 with your hands until there are no lumps. Add sugar and combine.
Cover with plastic wrap, and microwave for 2 minutes at 600 W. (The middle is not cooked through yet in the photo.)
Knead the dough. If it's stiff, add a little water and knead again. When it's no longer floury, cover again and microwave for another 2 minutes.
Knead the dough over with your hands or a silicone spatula. Repeat the knead → microwave for 1 minute steps about 2 times until the dough is no longer floury.
Take the dough out onto a board covered with katakuriko, and divide into portions. Work quickly from this step! See Hints.
Stretch the dough out with your hands and wrap around the bean paste covered strawberries. I tried cutting one in half.
This is a variation with yomogi (mugwort) powder mixed into the dough.
In this version, the dough is coated with kinako (toasted soy bean powder), and eaten with brown sugar syrup.
Story Behind this Recipe
I adapted the recipe for daifuku dumplings to make ichigo daifuku (strawberry mochi dumplings). Try to use good quality shiratamako.
How to wrap the dumplings: Take the dough out onto a surface dusted with katakuriko, and sprinkle more katakuriko. Spread the dough out into a flat square with your hands. Cut the dough into squares. The dough stretches, so form the dumplings while wrapping them. If the dough sticks to your hands, dust them or your hands with katakuriko.