Ichigo Daifuku - Strawberry & Azuki Bean Mochi
Japanese daifuku: fresh strawberries wrapped in sweet red bean paste and encased in soft, chewy microwave mochi dough.
🍽️ Makes 6
Ingredients
| 80 g | shiratama rice flour | |
| 120 ml | water | |
| 6 | medium strawberries | |
| 180 g | red bean paste | |
| 2 tbsp | 30 ml | katakuri ko (potato starch) powder |
| 20 g | sugar |
Instructions
- Prepare the strawberries: remove the stems, rinse and pat dry. Wet your hands and roll the red bean paste into 6 small balls of about 25 g each.
- Flatten each ball of red bean paste and mould it around a strawberry, leaving a small gap at the top so you can grab it later.
- Make the dough: mix the shiratama rice flour with the water, then stir in the sugar. Pour into a microwavable bowl and cover with cling film.
- Microwave for 2 minutes. Mix the dough with a wooden or silicone spatula, adding a teaspoon of water if it is too solid (do not add too much or it won't stick properly).
- Cover again and microwave for 1 more minute. Meanwhile, dust a flat dish and your hands with katakuri ko starch to prevent sticking.
- Gather the dough into a ball and divide into 6 equal pieces. Flatten each piece and wrap it around a bean-paste-covered strawberry. Roll in your hands to form an even ball, then flatten the base to finish the shape.