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)
Prepare the strawberries by washing and drying them. Then pluck the leaves off. Us scissors to trim any remaining stem off.
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.
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.
Add the remaining milk and whisk until smooth.
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.
Cook the mochi for another 3 1/2 minutes at 600W. Use a stiff spatula to knead the mochi until smooth and elastic.
Use a sheet of plastic wrap or parchment paper to shape the mochi into a square.
Dust the mochi with potato starch and divide the square into 9 even pieces.
Use a small rolling pin to roll the mochi out into a 3-inch disk.
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.
Roll the daifuku around between your hands to give it a round shape.