Mochi are insanely easy to make and are even cooked in the microwave. It’s also heaps of fun to make because of how stretchy it is. Be sure to flour your hands with plenty of cornflour though so you don’t end up with a sticky mess!

I also love making my own anko - red bean paste - because you can control the texture of anko and amount of sugar added. If you just want to whip something up in under 15 minutes though, you can buy shelf-ready red bean pastes and use that for your mochi (they will work just as well). With these ichigo daifuku, you’ll be surprising and delighting friends and family for sure and they’ll never need to know how easy it actually was to make!

With these ichigo daifuku, you’ll be surprising and delighting friends and family for sure and they’ll never need to know how easy it actually was to make!

- - - - - - - - - - - - - - - - - - - - -

🗒️ Strawberry Mochi ingredients:

Anko (Red Bean Paste)
🫘 300g / 10.6 oz red beans
🚰 5 cups water
🧂200g / 7oz caster sugar
🧂⅛ tsp salt

Mochi
🍚 180g / 6.3 oz shiratamako (glutinous rice flour)
🍵 3g / 0.1 oz matcha green tea powder (optional, for matcha mochi)
🧂 25g / 0.9 oz caster sugar
🚰 200 ml water
🌫️ cornflour/starch, for dusting

🍓 Strawberries

- - - - - - - - - - - - - - - - - - - - -

I used approximately 30g of anko (red bean paste) per mochi and 50g of mochi to wrap each one.

Steps for anko:
1. Pressure cook or boil red beans with with water until soft and strain liquid
2. Return the red beans to the pan and add sugar and salt until completely dissolved
3. Cook until thickened (run a spatula through mixture and it should leave a track for a second or so before being covered up)
4. Blend until smooth. Refrigerate until completely cool. This will allow the anko to be rolled.
Tip: When rolling anko, you may like to use some flavourless oil on your hands to avoid sticking.

Steps for mochi:
1. Add shiratamako, matcha powder (optional) and caster sugar in a bowl and which briefly to combine
2. Add water and mix through until batter is smooth. Loosely cover with cling film.
3. Put in microwave for 3 minutes on high to cook mochi.
4. Remove mochi and loosen it all up with a rubber spatula.
5. Flour hands with cornflour to avoid it sticking, and use a 30g ball of anko per mochi and 50g of mochi to wrap each one. Ensure to keep mochi bowl covered in the meantime so it doesn’t dry out.
6. When mochi are formed, snip using a pair of scissors just over halfway down and place a strawberry inside each mochi. Enjoy!
Variation: To make a mochi with strawberry encased inside, wrap a strawberry with anko before wrapping them both with the mochi skin. Cut right through to reveal your strawberry-anko wrapped mochi.

свернуть