Ingredients (for 5 pieces)​

For the filling:

• 100g (1/3 cup)  Red or White Bean Paste*                
• 5- 6 Strawberries (Depending on size)
• 2-3 Tbsp Potato Starch(or Cornstarch)  

For the Mochi:                 

•  1/2 cup (70g) Glutinous Rice Flour(Shiratamako or Mochiko) 
• 110ml  scant 1/2 cup) Water           
• 2 Tbsp. White Sugar                        

Preparation:

1. ​Spread a layer of potato starch on a tray. 
2. Divide the red bean paste to make 5 walnut-sized balls.
3. ​Wash and hull the strawberries. Wrap it with the red bean paste.

To make the Mochi: 

1. Put the glutinous rice flour, sugar and water in a microwavable bowl and whisk until the lumps are gone. (If you are using Shiratamako, add only half of the water and mix until the lumps are gone and then add the rest of the water together with the sugar and mix until smooth.)
2. Loosely cover with cling film and microwave for 90 seconds on 600W. (Adjust the time according to the power of your oven.) You can also steam the mochi for 30 minutes on medium high heat. Make sure to cover the lid so the steam does not drip in the mochi.
3. Take it out and mix using a wet spatula until smooth (the mochi should be partially cooked), return to the microwave for another 90 seconds. The mochi should be piping hot, shiny, and fluffy. 
4. Turn the mochi onto the tray covered with the potato starch. Dust your fingers with potato starch and divide into 5 portions. (it will be very hot so do not touch the mochi directly)
5. Make a flat disc with the mochi and lay it on the top of the strawberry. Make sure you have a clean side to be on top. Dust your palms, turn it over and pull the ends on diagonal lines so that the bottom is covered. Dust off excess starch and serve.
6. To make a daifuku with a strawberry on top, wrap the bean paste and cut a slit at the top and insert the strawberry in the slit.

Tips:

1. Use a wet spatula to avoid sticking
2. Only touch mochi over the potato starch
3. Do not make the mochi disk too big. (it should be less than 5 cm (2 inches) dia. depending on the size of the filling.

1. Dust off Excess starch from the mochi before wrapping.

Visit the Simply Oishii Channel on Youtube to learn how to make bean pastes::

Why not join a workshop at WPA’s main studio, Simply Oishii Wagashi School?
Classes held daily (10 am & 2 pm) at our studio near JR Meguro Station.
For details of each class, please visit this page>> One Day Courses

Use Coupon Code - “TIDES26” at checkout to get 10% off on all courses.

---