Strawberry Daifuku

Name: Strawberry Daifuku
Total time: 3600 s
Yield: 7 servings
Cuisine: British
Ingredients: 7 strawberries; 200 g Red bean paste; 130 g Shiratamago powder; 5 g sugar; 200 ml water; 1 tbsp strawberry jam; 1 cup potato starch

Erica Leung @cook_4046734

HK/ UK

Strawberry Daifuku (イチゴ大福) is a traditional Japanese confection. It's almost spring time so I think making some dessert with strawberries will be a nice idea. Combination of red bean and strawberry provide a unique texture for the mochi. It is very easy to make so please try it out!

Erica Leung @cook_4046734

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Ingredients

60min

7 servings

7strawberries
200 gRed bean paste
130 gShiratamago powder
5 gsugar
200 mlwater
1 tbspstrawberry jam
1 cuppotato starch

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Steps

60min

1

Microwave the corn starch for 2-3 mins. After that, coat the baking tray with the cooked potato starch and set aside.
2

Wash the strawberries, cut of the stem of the strawberries and set aside.
3

Divide the red bean paste into 7 equal portions. Shape them into balls.
4

Carefully flatten the red bean paste ball and wrap the strawberries.
5

Mix shiratamago powder and sugar in a mixing bowl.
6

Let's work on the mochi. Now dissolve strawberry jam in water. Put water into the shiratamago powder and sugar a little at a time. Mix well until all the powder is dissolved.
7

Transfer the mochi into a non-stick bowl and steam for 15-17mins.
8

When the mochi is ready, immediately transfer it to the baking tray coated with potato starch. Coat the other side of mochi with potato starch as well.
9

Divide the mixture into 7 portions and flatten each pieces of mochi. Carefully brush off excess starch.
10

Wrap in a red bean paste strawberry and pinch to close at the bottom. Repeat the process until you get 7 pieces in total. (Remember the wrapping process of mochi need to be done when the mochi is still warm.)