I have tried this recipe quite a few times! It is extremely tough… especially when you are trying to get the mochi to the right consistency! In all honesty, I still don’t know how to achieve it 😦 But I won’t give up trying! If you’d like to try out this lovely Japanese dessert, I would certainly encourage you to do so!
- 100g Shiratamako/mochiko (glutinous rice flour)
- 2 tbsp sugar
- 95-100ml water (might need more)
- Katakuriko (katakuri starch or potato starch)
- 150g Anko (sweet red bean paste)
- 6 strawberries (make sure they are quite small!)
- Baking tray, paper and a duster
- Non-stick bowl (preferably a glass bowl) that fits in a metal pot for steaming
- Cloth for steaming
- Rubber spatula
- Wash and de-stem strawberries
- Shape anko into 6 balls of roughly 25g each
- Spread anko around strawberries until it is covered and leave them in a dish wrapped with plastic film. [Make sure strawberries are dry]
- Dust baking paper on baking tray with katakuri starch
- Add mochiko to non-stick bowl with the sugar and stir well
- Gradually add water and mix. Add any extra to have a smooth consistency.
- Turn on the fire and bathe the non-stick bowl resting on a stand that does not touch the base inside the metal pot.
- Place the dish cloth over the pot followed by the lid and cook with high temperature for 15 min when it begins to boil.
- Take the non-stick bowl out and stir contents with a wet rubber spatula.
- Place the mochi (contents in the non-stick bowl) onto the baking paper with katakuri starch and dust more starch over it.
- Split mochi into 6 pieces remembering to add more starch to prevent stickiness. It gets real messy!
- Make the Ichigo Daifuku one at a time. Flatten the mochi, dust off starch, place anko ball in, warp it, pinch the top to close the gap, apply starch to prevent stickiness. Work quick!
Note: All photos were taken by me.