Ichigo Daifuku (Strawberry Mochi)
Ingredients
- 100 gRice flour (sifted)
- 33.3 gWhite sugar
- 120 mlMineral water
- 4 pcStrawberry (whole and hulled)
- 33.3 gCorn starch (for dusting)
- 120 gRed bean paste (Anko) (smooth and ready to use)
Method
An elastic, powdered rice dough shell hiding a whole juicy strawberry. The contrast between the soft mochi and the crisp fresh fruit provides an immediate sensation of freshness.
- 1
Wash and hull the strawberries. Dry them perfectly with a cloth. Coat each strawberry with a thin layer of red bean paste (anko), leaving the tip slightly visible. Set aside in the fridge.
- 2
In a bowl, mix the rice flour and white sugar. Gradually pour in the mineral water while whisking to avoid lumps. The texture should be smooth and liquid.
- 3
Steam the mixture or microwave in 30-second increments. Mix vigorously between sessions until the dough becomes elastic, sticky, and slightly translucent.
- 4
Generously dust your workspace with cornstarch. Divide the warm dough into 6 portions. Flatten each piece into a disk, place the strawberry in the center, and seal the dough by pinching the edges. The mochi should be smooth without visible folds.
Frequently asked questions
How do you get this dish right?
- Work the dough while it's warm, otherwise it hardens and becomes impossible to seal.
- Don't be afraid of the cornstarch; it's what prevents the mochi from sticking to your fingers.
How long does this dish keep?
Consume the same day. The rice dough hardens in the refrigerator and loses its suppleness.
