Description
Strawberry mochi is a delightful Japanese treat featuring a soft, chewy rice cake wrapped around a fresh, juicy strawberry. This version, known as Ichigo Daifuku, combines sweet red bean paste (anko) with the fruity freshness of strawberries, all encased in a delicate mochi layer. It’s a perfect balance of textures and flavors, making it a popular dessert for spring and special occasions.
Ingredients
Scale
- 6 fresh strawberries, hulled
- 1/2 cup (120g) sweet red bean paste (anko)
- 1 cup (160g) glutinous rice flour (mochiko)
- 1/4 cup (50g) sugar
- 3/4 cup (180ml) water
- Cornstarch or potato starch, for dusting
Instructions
- Prepare the Strawberries: Wash and hull the strawberries. Pat them dry and set aside.
- Wrap in Anko: Take a small amount of red bean paste (about 1 tablespoon) and flatten it. Wrap it around each strawberry, leaving the tip slightly exposed. Set aside.
- Make the Mochi Dough: In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.
- Cook the Mochi: Microwave the mixture for 1 minute, then stir. Microwave again for another 30 seconds to 1 minute until the dough turns translucent and sticky.
- Shape the Mochi: Dust a clean surface with cornstarch. Transfer the hot mochi dough onto the surface and let it cool slightly. Divide into 6 equal portions.
- Wrap the Strawberries: Flatten each piece of mochi dough into a circle. Place a strawberry (bean paste side down) in the center and carefully stretch the mochi over it, sealing the edges at the bottom.
- Serve: Lightly dust the finished mochi with cornstarch to prevent sticking. Enjoy fresh!
Notes
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
Nutrition
- Serving Size: 6 pieces
- Calories: 120 kcal
- Fat: 0.5g
- Carbohydrates: : 28g
- Protein: 2g