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MOCHI STRAWBERRY DAIFUKU
Shiratamako 100g (sweet white rice flour) Koshian (sweet red bean paste) Strawberries about 4 - 5 Water 140cc Sugar 40g Potato starch *Makes about 12 daifuku *No peanuts, tree nuts, milk, eggs, soy, wheat |
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1. Place cut strawberries (about 1/3 in size) on small spoon full of koshian. Make 12.
2. On the working surface, sprinkle potato starch. Set aside.
3. In a medium size microwavable bowl, place the Shiratamako.
4. Pour over water little by little and knead. Stop adding water when it is soft as a bread dough. Knead some more.
5. Add all of the water slowly as you mix with hand. Add sugar and mix some more.
6. Place plastic wrap loosely over the bowl. Microwave 50 seconds.
7. Open the wrap and stir with a spoon.
8. Wrap again and microwave 45 seconds more.
9. Stir with a spoon until the mochi gives you a shine.
10. Pour over mochi to the working surface with potato starch.
11. Fold mochi in half. Now you have mochi covered with potato starch.
12. Roll it and cut into half using fingers.
13. Divide each into half again, and divide that into 3 using fingers. 12 mochi have been prepared.
14. Hold up one mochi around its edge. Slowly rotate as you hold the top edge all the time, shaping flatter mochi.
15. Place strawbery and koshian on the flat mochi, strawberry facing down.
16. Wrap the strawberry with flat mochi, and hold the ends of mochi tight until they stick to each other.
17. Flip so that the clean surface will show.
Daifuku should be served the same day if not immediately.
2. On the working surface, sprinkle potato starch. Set aside.
3. In a medium size microwavable bowl, place the Shiratamako.
4. Pour over water little by little and knead. Stop adding water when it is soft as a bread dough. Knead some more.
5. Add all of the water slowly as you mix with hand. Add sugar and mix some more.
6. Place plastic wrap loosely over the bowl. Microwave 50 seconds.
7. Open the wrap and stir with a spoon.
8. Wrap again and microwave 45 seconds more.
9. Stir with a spoon until the mochi gives you a shine.
10. Pour over mochi to the working surface with potato starch.
11. Fold mochi in half. Now you have mochi covered with potato starch.
12. Roll it and cut into half using fingers.
13. Divide each into half again, and divide that into 3 using fingers. 12 mochi have been prepared.
14. Hold up one mochi around its edge. Slowly rotate as you hold the top edge all the time, shaping flatter mochi.
15. Place strawbery and koshian on the flat mochi, strawberry facing down.
16. Wrap the strawberry with flat mochi, and hold the ends of mochi tight until they stick to each other.
17. Flip so that the clean surface will show.
Daifuku should be served the same day if not immediately.
