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Strawberry Mochi (Daifuku)

Ingredients – Mochi Dough:

 

Sticky rice flour

50 g

Sweetener

5 tsps (approx. 20g)

Water

75 g (approx. 1/3 cup)

Cooked sticky rice flour

Small amount

 

Ingredients – Filling:

 

Adzuki beans

55g (approx. 1/4 cup)

Sweetener

4 tsps

Strawberry

4 pieces

 

Method:

  1. Pre-soak the adzuki beans in water for at least 3 hours or preferably overnight.
  2. Transfer the soaked adzuki beans to a pot, add 1 cup of water and bring to the boil under medium heat. Change to low heat and continue to cook for another 30 minutes or until the beans turn soft (If the beans weren’t soft enough, add another 1/2 cup of water and continue to cook. Alternatively, turn off the heat and leave the beans covered under residual heat for another 15-20 minutes). When only 1/3 of the water remains, add sweetener and mash the beans with a fork or a blender. Reserve the bean mash for later use.
  3. Clean the strawberries and chop the tops off.
  4. Divide adzuki bean mash approx. 15-20g each and roll into balls.
  5. Flatten one of the adzuki bean balls and wrap around a piece of strawberry. The pointy end of the strawberry should remain exposed. Repeat with remaining strawberries.
  6. Mix sticky rice flour and sweetener together in a microwave-safe bowl.
  7. Add water into (6) and mix until smooth.
  8. Cover the bowl with cling wrap, place mixture into the microwave to cook for 2-3 minutes (Microwave for 1 minute first, then microwave further in 1 minute increments; mix the dough with a spoon each time. As a guide, for 500W power will take around 3 minutes, 700W power will take around 2 minutes). Remarks: You may cook the dough by steaming it for 20-25 minutes.
  9. When the dough turns translucent it means that it is fully cooked.
  10. Place the cooked dough on a plate of cooked sticky rice flour, let it cool to touch and divide into 4 halves.
  11. Flatten a piece of sticky rice dough and wrap it around a previously prepared strawberry in adzuki bean mash. Knead the ends of the dough together so it is fully enclosing the piece of strawberry. Repeat with remaining doughs.
  12. Sprinkle the strawberry mochi with cooked sticky rice flour to prevent it from sticking together.

 

Variations:

  • You may use store-bought no-sugar-added adzuki bean mash instead of making your own, or omit the adzuki bean mash completely.
  • You may add 1/2 tsp. matcha powder into the sticky rice flour to make matcha flavoured strawberry mochi.