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Easy Strawberry Daifuku

Easy Strawberry Daifuku

They're great because you don't have to work while the mochi is still hot. The mochi stretches quite well and is easy to manage even when cooled, so take your time to wrap them.

Ingredients: 6 servings

◎Shiratamako
100 g
◎Sugar
2 tablespoons
◎Water
120 ml
Anko
100 g
Strawberries
6
Katakuriko
as needed
[If dyeing the mochi pink]
Strawberries
5 (50 g)

Steps

1. Add the ◎ ingredients to a heat-resistant bowl and use a whisk to mix well.
2. Cover with plastic wrap and microwave at 500 W for 3 minutes. Stir with a spatula.
3. Cover again with plastic wrap and microwave for a minute. Remove from the microwave and stir vigorously until glossy.
4. [If dyeing the mochi pink] Hull the strawberries, place in a plastic bag, and use your hands hands to mash. Mash well... but it's ok if there are still some lumps left.
5. Mix the strawberries with Step 3 until evenly incorporated.
6. Hull the strawberries and wrap with the anko divided into 6 portions until completely covered. Cover the strawberry tops with a thick layer so they don't poke out.
7. Cut the mochi with a moistened bench scraper into 6 portions, roll out each portion and coat with katakuriko. Thinly flatten between the palms of your hands, but make sure the center portion is thick.
8. Lay the strawberries from Step 6 in the center of the mochi pieces. Tug the mochi to wrap.
9. Pinch and twist the ends to secure and seal closed.
10. Brush away excess katakuriko and they're done.

Story Behind this Recipe

I used a cookbook as reference. These have mashed strawberries in the mochi dough for a cute pink tint. The mochi dough has been improved to my liking through much trial and error.