How to Prepare Super Quick Homemade Strawberry Daifuku Mochi

Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Homemade Strawberry Daifuku Mochi. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Strawberry Daifuku Mochi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Strawberry Daifuku Mochi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Strawberry Daifuku Mochi is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Strawberry Daifuku Mochi estimated approx 1 hour.

To begin with this recipe, we must first prepare a few components. You can have Strawberry Daifuku Mochi using 10 ingredients and 21 steps. Here is how you can achieve it.

【 youtu.be/YRMH2KWQu68 】 Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets. Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans.Daifuku is a very popular Wagashi in Japan. Wagashi shows traditional Japanese confection and is often served with Japanese tea like green tea, genmai tea and Hoji tea.

Ingredients and spices that need to be Take to make Strawberry Daifuku Mochi:

1. 100 g Shiratamako (glutinous rice flour)
2. 30 g Sugar
3. 150 cc Water
4. 50 g Corn flour
5. 6 Strawberry
6. 180 g Sweet aduki bean paste (Anko)
7. Sweet Aduki Bean Paste (Anko)
8. 800 g Aduki beans (2 Aduki bean tins)
9. 200 g Sugar
10. Water

Steps to make to make Strawberry Daifuku Mochi

1. [How to make Aduki bean paste(Anko)] Put aduki beans and sugar in a pot.
2. Heat the pan over a medium heat.
3. Boil the aduki beans until it softens, approximately 15 minutes.
4. If the aduki beans start burning, add a small amount of water to the pot.
5. When the aduki beans are softened, let the moisture evaporate and add the salt.
6. Take it off the heat and mash the aduki beans.
7. You use 180g aduki beans paste(anko).
8. [Mochi Instructions] Rinse, dry, and hull the strawberries.
9. Wet your hands and make 6 small aduki bean balls weighing around 30g each (using plastic gloves may be easier). Put aduki bean balls in the fridge for 15 minutes.
10. Put each aduki bean ball on a sheet of cling film and flatten them out. Wrap the strawberries with the aduki bean balls by molding all the way around each strawberry.
11. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
12. Using a whisk, slowly add water in while stirring. Stir until the mixture has reached a thick consistency. Cover loosely with cling film.
13. First, microwave 1 minute. Mix well with a wet silicone spatula. The mixture is still whitish and floury.
14. For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
15. For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent. (Heating time would vary depending on the microwave but make sure the whole mochi is translucent)
16. Sift corn starch on the tray and put the mochi on top.
17. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
18. Put some corn starch on your hands, then flatten and expand each mochi into a 3” circle. Then put the put the aduki bean paste covered strawberry on top of it, with the tip facing down.
19. Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
20. When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
21. Serve at room temperature and they must be consumed within 2 days.

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