Strawberry and Red Bean Mochi Via @hannah__chia 🍓❤️
ICHIGO DAIFUKU / Strawberry and Red Bean Mochi - 6 strawberries (smaller works better)
- 1 cup anko (sweet red bean paste)*
- ¾ cup (100g) glutinous/sweet rice flour
- 1/2 cup + 2 tbsp (150ml) water
- 2 tbsp sugar*
- for matcha version: 1 tsp matcha powder
- potato/corn/tapioca starch (for rolling)
Rinse, dry, and hull the strawberries. Take about a tablespoon of red bean paste and wrap it around each strawberry to form a ball (leave the strawberry tip uncovered). Place these in the refrigerator to set. In a heat-proof/microwaveable bowl, combine the rice flour, sugar, and water (and match powder if using) and stir to dissolve.
Steamer instructions: place the bowl in the steamer and cover the bowl with a heatproof plate or cover. Cook for 10 to 12 minutes, stiring once or twice until the mixture is thick and slightly translucent.
Microwave instructions: cover the bowl loosely with a lid or plastic wrap and microwave for 1 minute. Remove from microwave and stir with a wet spatula. Return to microwave for 1 more minute, stir again, and repeat for a third minute until mochi is smooth, pliable, and slightly translucent.
On a clean work surface, sprinkle a generous amount of starch and turn the mochi onto it. Be careful as it will be hot. Put starch on your hands, to prevent sticking, and cut the mochi into six equal sized portions. Flatten the mochi into a circle, and place a red bean paste ball (strawberry tip down) in the center of the mochi and bring edges together, pinching to close. Repeat for the rest of the strawberries.
*I made my own sweet red bean paste but you can also use store-bought.
*I used coconut sugar but this made my mochi slightly yellowish— use cane sugar if you want a whiter color.
Repost from @alkaline_vegan_news
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