Simple Heart-Shaped Strawberry Daifuku

Name: Simple Heart-Shaped Strawberry Daifuku
Yield: 2 servings
Cuisine: American
Ingredients: 25 grams Shiratamako; 25 grams Sugar; 50 ml Water; 1 Katakuriko; 60 grams Anko

cookpad.japan @cookpad_jp

I really wanted to whip up some cute strawberry daifuku.

When wrapping the strawberry in the mochi dough, it's important to keep the stem-side at the bottom. Recipe by decocookie

I really wanted to whip up some cute strawberry daifuku.

When wrapping the strawberry in the mochi dough, it's important to keep the stem-side at the bottom. Recipe by decocookie

cookpad.japan @cookpad_jp

I really wanted to whip up some cute strawberry daifuku.

When wrapping the strawberry in the mochi dough, it's important to keep the stem-side at the bottom. Recipe by decocookie

I really wanted to whip up some cute strawberry daifuku.

When wrapping the strawberry in the mochi dough, it's important to keep the stem-side at the bottom. Recipe by decocookie

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Ingredients

2 servings

25 gramsShiratamako
25 gramsSugar
50 mlWater
1Katakuriko
60 gramsAnko

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Steps

1

Hull the strawberries and, using a knife, cut a triangle out of center on their bottoms to form a heart shape.
2

Wrap the strawberry in a layer of anko. Once wrapped, leave a mark where the stem of the strawberry was so that you know which side should face down when wrapping it in the mochi dough later on.
3

Add the shiratamako to a heat-resistant container and gradually add water while mixing it in with your hands.
4

When the shiratamako has mixed with the water, add in the sugar, and mix again.
5

Lightly cover the bowl with cling film and heat the mixture up in the microwave for 1 minute.
6

Stir the mixture with a spatula and add it back to the microwave for a further minute.
7

Stir the mixture well once more with a spatula and when it begins to form a mochi-like shape, place it in a tray dusted with katakuriko.
8

Dust your fingertips with katakuriko too, then split the dough in half and stretch it out.
9

Place the strawberry and anko ball on top of this mochi dough, stretch the dough over the top to wrap it up, and it's done.