Strawberry Daifuku
Ingredients
- 4 pcStrawberry (whole, washed and dried)
- 33.3 gWhite sugar
- 100 mlMineral water
- 66.7 gCorn starch (for dusting)
- 0.7 pinchFleur de sel
- 66.7 gGlutinous rice flour (Mochiko)
- 100 gRed bean paste (Anko) (Anko)
Method
A silky, elastic rice dough envelope hiding a dense red bean paste heart and a juicy whole strawberry. The texture is soft and powdery, with a sharp balance between sweetness and fruit acidity.
- 1
Wash and hull the strawberries. Dry them thoroughly with a clean cloth. Any moisture will prevent the filling from sticking.
- 2
Divide the red bean paste into 6 balls. Flatten each ball and wrap the strawberries, leaving the tip of the fruit slightly visible. Keep cool.
- 3
Mix glutinous rice flour, sugar, and mineral water in a bowl. Cover and steam or microwave in 1-minute increments. Mix vigorously between sessions until the dough becomes translucent, sticky, and very elastic.
- 4
Generously dust the work surface with cornstarch. Divide the hot dough into 6 portions. Flatten each into a disk, place a strawberry in the center, and close by pinching the edges to seal. Brush off excess starch.
Frequently asked questions
How do you get this dish right?
- The dough is ready when it turns from matte white to slightly translucent.
- Work the dough while it's hot; it's much more malleable.
- Don't skimp on cornstarch, otherwise the dough will stick irreparably to your fingers.
How long does this dish keep?
Consume the same day. Do not refrigerate; the rice will harden and lose all its flexibility.
