Matcha Strawberry Daifuku Mochi
Japanese matcha mochi wrapping white bean paste around a whole strawberry, dusted with matcha and garnished with sakura petals and gold leaf.
Ingredients
| 6 | whole strawberries, hulled | |
| 240 grams | shiro an (white bean paste) | |
| 100 grams | shiratamako (sweet rice flour) | |
| 50 grams | sugar | |
| 2 teaspoons | 10 ml | matcha powder |
| 160 milliliters | water | |
| — | potato starch | |
| — | matcha powder | |
| — | salted sakura petals | |
| — | gold leaf |
Instructions
- Divide shiro an into six equal portions. Place one portion on top of a sheet of plastic wrap. Top it off with one whole strawberry. Wrap tightly.
- In a bowl, combine shiratamako, sugar, 2 teaspoons matcha powder and water and mix well. Cover with plastic wrap and microwave for 2 1/2 minutes at 600 watts. Mix until smooth.
- Once the mochi has cooled enough to touch, divide into six equal portions. Place the mochi onto a tray lined with a liberal dusting of potato starch. Flatten into a round shape. Place strawberry and shiro an onto the mochi and wrap into a ball.
- Transfer to a serving plate and dust with matcha powder. Garnish with salted sakura petals and gold leaf.