Strawberry Daifuku Mochi
"I remember distinctly my first mochi experience. Hubby and I had had not long been in Japan when we were searching through a convenience store for a suitable lunch to eat on the train, I picked up this little cake, I had never seen anything like it in Australia before, and I couldn't read the Japanese text on the wrapper... but it was soft and squishy, I just had to try it! Fast forward an hour or so, and hubby and I have downed a bento box each, and we're onto dessert. I pull out my 'squishy cake', announce assuredly "This is going to be my new favourite thing!" Ripped open the packet, took a big bite..."
NotesVIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
EQUIPMENT
Microwavable bowl
Plastic wrap
Whisk
Spatula
Large circular cookie cutter
Scissors
Rolling Pin
Makes10 pieces
Preparation Time45 min
Cooking Time3 min
Ingredients
- 1 cup anko
- 1 cup water
- 1 cup rice flour
- 1 cup white granulated sugar
- 250 gram strawberries
-
Whisk together rice flour, water and sugar in a microwavable bowl.
-
Cover loosely with plastic wrap and microwave on high for 60 seconds.
-
Remove from the microwave, whisk gently, cover back over with plastic wrap and return to the microwave for a further 60 seconds on high.
-
Remove mixture from the microwave, mix gently with a spatula, cover back over with plastic wrap and return to the microwave for 30 seconds on high.
-
Meanwhile, dust your bench and a rolling pin with a generous amount of potato starch.
-
Retrieve your dough from the microwave, scrape your mixture out onto your benchtop, dust dough with more potato starch, and bring the dough together with your hands.