Strawberry Daifuku

Tsubushian, aka sweet red bean, fresh strawberry and chewy mochi come together for strawberry daifuku, a Japanese treat perfect for spring or summer days.

super easy and i feel like nothing needs clarification- do as the recipes say (i have added a few tiny notes, though). the mochi was super tender, the berries juicy and a little tart, the beans smooth and sweet. mmmm. no need to go fly to hilo for it anymore!

Strawberry Daifuku

1 lb strawberries (about 14-15 strawberries), washed, dried and hulled
1 lb red bean paste (I recommend the koshian, or the finely ground one; it’s easier to wrap)
2 cups and 2 T mochiko (glutinous rice flour)
2/3 cup granulated sugar
1/3 tsp kosher salt
1/3 cup potato starch (katakuriko) or cornstarch (to coat the daifuku)

  1. Wrap about 1 oz anko/red bean paste onto each strawberry, leaving the top and the bottom uncovered.
  2. In a bowl, mix the dry ingredients. Add 2 cups water and mix with a spatula until smooth.
  3. Cover with a plate or plastic wrap. Microwave for 2 minutes, then mix. Repeat the cycle until the mochi is evenly translucent with no white spots, about 7 to 8 minutes (mine took 7 minutes; it also helps to taste a bit to make sure it’s not powdery or raw tasting).
  4. Wait until the mochi is cool enough to handle. Fill a big bowl with water; it will come in handy when you try to keep your hands from sticking to the mochi. Flatten 2 oz mochi it into a circle with wet hands. Use it to wrap a strawberry completely, making sure that it is well-sealed and nothing sticks out.
  5. Thoroughly coat the mochi in cornstarch. You can roll it in your palms to smooth it out.

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