RECIPE
Strawberry Mochi, or Ichigo Daifuku, are a popular seasonal Japanese dessert. I make mine by stuffing fragrant strawberries into milk-infused mochi with sweet anko.
INGREDIENTS FOR TOFU STEAK - 9 strawberries - 180 grams sweet red bean paste - 90 grams mochiko - 70 grams sugar - 2 tablespoons milk powder - 3 tablespoons sweetened condensed milk - 3/4 cup whole milk - Potato starch (for dusting)
1
Prepare the strawberries by washing and drying them. Then pluck the leaves off. Us scissors to trim any remaining stem off.
2
Measure out a tablespoon of anko and press it into a disk with your fingers. Form the anko around the strawberry and repeat with the rest of the berries.
3
Whisk the mochiko, sugar, and milk powder until combined and then add the sweetened condensed milk and a small amount of whole milk. Whisk into a smooth paste.
5
Put the mochi mixture into a microwave oven set at 600W for 2 1/2 minutes and then whisk the mixture to break up any large lumps.
6
Cook the mochi for another 3 1/2 minutes at 600W. Use a stiff spatula to knead the mochi until smooth and elastic.
7
Use a sheet of plastic wrap or parchment paper to shape the mochi into a square.
8
Dust the mochi with potato starch and divide the square into 9 even pieces.
10
Place a strawberry in the center of the mochi with the tip facing down. Stretch the edges of the mochi up and over the berry, pinching the seams shut.