STRAWBERRY DAIFUKU
I've seen this recipe in several places this week and had to try it. Works great. The finished product is best served sliced in half so that everyone can see the beautiful strawberries on the inside!
Provided by Akikobay
Categories Dessert
Time 18m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Divide koshian into 10 pieces and roll them up into balls.
- Flatten koshian balls and wrap each strawberry in one of the flattened an pieces.
- In a bowl, stir the shiratama powder and sugar in a microwave safe bowl.
- Stir in the water until well blended.
- Cover the bowl completely and cook for 3 minutes in the microwave oven.
- While the microwave is going, prepare a cookie sheet by spreading out the 1/2 cup of katakuriko.
- Now, get the daifuku out of the microwave and mix it vigorously until the dough becomes transparent Scrape the dough out onto the prepared cookie sheet and divide the dough into 10 pieces.
- Flatten each daifuku dough piece into a circle and wrap around the prepared koshian-strawberry ball.
- Gently pinch the edges to seal.
- Enjoy.
Nutrition Facts : Calories 23.2, Sodium 0.3, Carbohydrate 5.9, Fiber 0.2, Sugar 5.5, Protein 0.1
ICHIGO DAIFUKU - STRAWBERRY MOCHI
Ichigo daifuku are sweet Japanese snacks filled with strawberry and anko (sweet red bean paste), also known as strawberry mochi.
Provided by Wenstar
Categories Dessert
Time 35m
Yield 12 Mochi
Number Of Ingredients 5
Steps:
- Mix the sugar and water together in a large saucepan and bring to the boil.
- Remove from heat and add mochiko.
- Stir until smooth, then turn the heat down and return pot to burner.
- Heat for 2 more minutes, stirring often.
- Let cool for 15 minutes, stirring occasionally.
- When cool, take the mochi and make it into walnut sized balls then flatten them.
- Cover strawberries all over with a thin layer of the bean paste.
- Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
- The ichigo daifuku are now ready, serve as desired.
Nutrition Facts : Calories 106.8, Fat 0.3, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 24.7, Fiber 0.6, Sugar 8.7, Protein 1.2
STRAWBERRY DAIFUKU MOCHI RECIPE BY TASTY
Taste the layers of flavor with these fresh strawberries wrapped in red bean paste and soft mochi. Daifuku has been a popular dessert in Japan since the 1980's! Enjoy within 48 hours for the best texture.
Provided by Lauren Lee
Categories Desserts
Time 5h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the red bean paste: Rinse the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
- Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the "normal" setting for about 1½ hours. The beans should still be firm.
- Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the "normal" setting for another 1½ hours, until the beans are very tender and cooked through.
- Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
- Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
- Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
- Make the mochi dough: In a medium microwave-safe bowl, whisk together the mochiko, sugar, dragon fruit powder, and water until very smooth. Push the dough through a fine-mesh sieve into a clean microwave-safe bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
- Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3-4 minutes total. Continue microwaving in 15-30-seconds intervals, stirring between, until fully transparent and glossy, 1-2 minutes more.
- Use a sieve to generously dust a clean surface with cornstarch.
- Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 4 3-inch squares.
- Make the daifuku: Roll the red bean paste into 4 small balls, about 15 grams each. Flatten a ball in the palms of your hands and wrap around a strawberry, starting from the bottom tip and up and over the stem end (if your hands are too sticky, very lightly dampen with water). Repeat with the remaining strawberries. Place the wrapped fruit on a tray and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
- Assemble the mochi: Set a square of mochi dough in your palm. Place a wrapped strawberry in the center of the mochi with the bottom tip pointing down. Bring the edges of the dough up and over the strawberry to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and fruit.
- Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 39 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, Sugar 24 grams
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