Tokyo Strawberry Daifuku
Japan's most romantic wagashi — a whole strawberry wrapped in smooth red bean paste and soft glutinous rice mochi, bite-sized perfection.
Ingredients
| 1 cup (120g) | glutinous rice flour (mochiko) | |
| 3/4 cup (180ml) | water | |
| 3 tablespoons | 45 ml | sugar |
| 7 oz (200g) | smooth red bean paste (anko), divided into 12 portions | |
| 12 | small ripe strawberries, hulled | |
| — | potato starch or cornstarch for dusting |
Instructions
- Wrap each strawberry in a small layer of anko paste, molding it around the berry to coat completely. Chill 15 minutes.
- Combine glutinous rice flour, water, and sugar in a microwave-safe bowl. Mix until smooth.
- Microwave for 2 minutes, then stir vigorously. Microwave 1 more minute. Stir again — the mochi should be translucent and elastic.
- Dust a clean surface generously with potato starch. Spread the mochi out and divide into 12 pieces.
- Flatten each piece into a round. Place an anko-wrapped strawberry in the center. Gather and pinch the mochi to seal.
- Serve at room temperature with the sealed side down. Eat on the day they are made.