Simple strawberry daifuku (rice flour mochi)

Daifuku (大福, “great luck”) is the most popular of the Japanese mochi sweets: soft, chewy, sticky rice dough around sweet red bean paste (anko). Ichigo daifuku (with strawberry) is the spring version: the tart strawberry balances the sweet bean paste perfectly.

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Method

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1. Shape the anko into 8 small balls and wrap each around a strawberry (the tip of the strawberry may show).
2. Mix the rice flour with the water, sugar and salt in a microwave-safe bowl until smooth.
3. Cover loosely and microwave for 1 minute, stir, microwave for another minute, and once more for 30 seconds, until translucent and elastic. ⏱ Timer: 1 min
4. Tip the hot dough onto a surface generously dusted with cornstarch and dust it too (and your hands); divide into 8 pieces.
5. Flatten each piece, put an anko-wrapped strawberry in the centre and pinch the edges together to seal.
6. Place seam-side down on a plate; serve on the day at room temperature.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Mochi hardens quickly, so eat it on the day.
• Use plenty of cornstarch, because the dough is extremely sticky.
• Stir the microwave dough between bursts so it cooks evenly.
• Eat in small bites: mochi is sticky and a choking hazard for small children and the elderly.

Frequently asked questions

What is mochiko?

Flour made from glutinous (sticky) rice; sold in Asian shops.

What else can it be filled with?

Nut butter, chocolate, matcha cream.

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