Rinse the rice and let it soak in fresh water for about 30 minutes. Cook in the rice cooker. Roast the white sesame seeds until aromatic.
Mash the cooked rice with a pestle while it's still hot.
Wrap about half of the strawberries thinly in the rice dough. Wrap the rest thinly in the anko.
Wrap the strawberries in the rice dough in the anko.
Wrap the ones in the bean paste in the rice dough. Cover with white sesame seeds.
Story Behind this Recipe
This is for my children, who love strawberry daifuku. Whenever I make ordinary ohagi rice cakes, I make these too.
- Small, round and not so sour strawberries are good for this recipe. I often use saga-honoka, beni hoppe or amaou strawberries. - Make sure to wrap the bean paste or dough thinly. Otherwise, it will turn into a massive rice cake. - Refer to "My Precious Ohagi" Recipe ID: 255223 to see how to make the bean paste filling, etc. The amount of rice is more than usual because you're using it to make ohagi. If you reduce the amount, it will be difficult to cook in the rice cooker. If you use it all for strawberry ohagi, it should make around 30.