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Strawberry Daifuku is a type of Japanese sweet (wagashi, 和菓子) that has strawberry wrapped in red bean paste and then with wrapped with soft mochi. Usually served during tea time as a snack, to go along with green tea.
Daifuku (or mochi) is not unfamiliar to many of us here. There are many supermarkets locally selling mochi – both Japanese and Taiwanese type. Have you tried making homemade mochi before?
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Strawberry Daifuku is a type of Japanese sweet (wagashi, 和菓子), with a whole strawberry wrapped in red bean paste and then with mochi. In Japan, it is usually served during tea time as a snack, to go along with green tea.
Traditionally, mochi is made using cooked glutinous rice, pounded with wooden mallets in a mortar. This is a labor intensive way to make mochi. These days, we can make mochi conveniently using Japanese glutinous rice flour (shiratamako) or just glutinous rice flour.
You can usually find shiratamako in Japanese grocery stores in Singapore. Most of the time I simply use the usual glutinous rice flour that we find in local supermarkets, for convenience : )
>> MORE DESSERT RECIPES
How to Make Daifuku
You can make the mochi either by steaming or cooking in a microwave.
The steaming method usually takes a little longer. If you have a microwave at home, you can easily make the mochi in just a few mins time!
After cooking the sticky mochi, be sure to place it on a tray dusted generously with Japanese potato starch (or just cornstarch if you can’t find the potato starch). Divide and cut into pcs, and you are ready to wrap the fillings.
One step closer to delicious-ness! :p
Secret Ingredient? Strawberry!
I find that the best type of strawberry to use in daifuku, would be the Korean strawberries, as they are quite small. It is easier to wrap with a smaller strawberry inside.
You can also skip the strawberry to simply make a standard red bean mochi – but I find the addition of strawberry adds more flavor and texture.
I have seen both red bean paste (anko) and white bean paste (shiro-an) being used as fillings for mochi. But I guess the filling more commonly used in Singapore would still be red bean paste!
A cheat way for red bean paste would be to get ready-made paste from Japanese grocery or specialty stores. If you’re like me, being conscious of the ingredients used in ready-made food, be sure to check the ingredients, to ensure there is no sugar substitute (sorbitol) as there are quite a lot of brands that use sorbitol together with sugar. It’s a personal choice, so it’s up to you! 🙂
Mochi Making Tips
When the mochi is done, you will find the mochi turning more translucent, compared to the opaque white liquid batter before microwaving or steaming.
And when you stir through the (sticky) mixture, there should not be any opaque white flour left. That’s when you know the mochi is ready!
It will be very sticky, so be sure to coat your spatula lightly with oil to prevent sticking. Dust a baking tray with Japanese potato starch and place the cooked mochi on the potato starch. You can use a pair of food scissors or benchscraper to cut the mochi. Again, lightly coat the scissors or benchscraper with oil to prevent sticking.
Also, take note to work fast to roll out and wrap the mochi while it is still relatively warm, otherwise it may set, making wrapping and rolling a little more difficult.