Ingredients
Strawberry Daifuku
10 small strawberries, about 10 grams (1/3 ounce) each (if your strawberries are large, you can cut them in half)
100 to 120 grams (3 1/2 to 4 1/4 ounces) anko* (sweetened azuki bean paste: koshian is smooth, tsubuan is chunky)
100 grams (3 1/2 ounces) shiratamako* (glutinous rice flour; comes in granules)
50 grams (1/4 cup) sugar
150 ml (2/3 cup) cold water
plenty of katakuriko* (potato starch) for dusting (corn starch can be substituted)
Makes 10 ichigo daifuku. The recipe can be doubled, but these daifuku taste best on the day they’re made, so don’t make more than you can eat within a day or so.
Rinse, dry, and hull the strawberries. Coat each strawberry with about 2 teaspoons red bean paste. Place the coated strawberries on a plate and reserve in the fridge.
If you have a microwave: combine the rice flour, sugar, and water in a plastic or glass bowl, and stir to dissolve. Cook for 2 minutes in the microwave on medium, stir with a silicone spatula, and repeat once or twice, until the mixture is thick and slightly translucent.
Preparation
For passion fruit mochi, substitute 100ml of passion puree for water (100ml puree+50 ml water) and use 80gr sugar +10 g corn syrup
