Strawberry Daifuku Mochi
Strawberry Daifuku Mochi

How are you currently at the moment ?, I just wish you’re nicely and delighted often. through this web site I am going to introduce the recipe for cooking Strawberry Daifuku Mochi that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Strawberry Daifuku Mochi food is in great demand by lots of people, and tastes good also, would make all of your household and friends You like it quite possibly.

Strawberry Daifuku Mochi cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at different established functions also. I am certain you will see lots of people who just like the Strawberry Daifuku Mochi dishes which you make.

Alright, don’t linger, let’s approach this strawberry daifuku mochi menu with 7 elements which are definitely easy to find, and we have to process them at the very least through 7 tips. You should expend a while on this, so the resulting food could be perfect.

Composition of Strawberry Daifuku Mochi:
  1. You need 110 g of Glutinous Rice Flour *Japanese glutinous rice flour called ‘Shiratamako’ recommended. Thai Glutinous Rice Flour can be used
  2. Get 1 pinch of Salt
  3. Provide 1 tablespoon Sugar
  4. Take 1/2 cup (125 ml) of Warm Water
  5. Get 4 - Strawberries *small ones are easier to wrap
  6. Provide 4 of x 1 tablespoon Sweet Azuki Paste
  7. You need for Potato Starch to prevent Mochi to stick to hands
Strawberry Daifuku Mochi start cooking:
  1. Smooth type of Sweet Azuki Paste is easier to wrap. Using a spoon, mash it into smooth paste. Koshi-an would be perfect.
  2. Wrap each Strawberry with 1 tablespoonful of Sweet Azuki Paste and make balls.
  3. Mix Glutinous Rice Flour, Warm Water, Sugar and Salt in a heat-proof bowl.
  4. Cover the bowl with a plate, heat in the microwave for 40 seconds, stir well with a wet spatular, and heat 1 minute or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked.
  5. IMPORTANT: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir. - *Note: Alternatively, the mixture can be steamed for 10 minute instead of cooking in the microwave.
  6. Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle.
  7. Remove excess Potato Starch from Mochi and divide into 4 portions. Flatten one portion, place one ball of Azuki & Strawberry ball in centre and draw the edges up to enclose. Repeat with the remaining Mochi and Azuki & Strawberry balls.

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