Daifuku

Ingredients

• 200 g Glutinous rice flour
• 50 g Sugar
• 120 ml Water
• 1 Prise Salt
• 30 g Cornstarch
• 8 große Large strawberries
• 200 g White bean paste (Shiroan)
• Puderzucker Powdered sugar (optional, for dusting)

Instructions

1. Wash the strawberries thoroughly and pat them completely dry. Carefully remove the green tops without damaging the stem end.
2. Divide the white bean paste (Shiroan) into 8 equal portions. Take each portion and carefully encase a strawberry, leaving the tip of the strawberry visible.
3. In a heatproof bowl, combine glutinous rice flour, sugar, water, and a pinch of salt, mixing until a smooth, lump-free batter forms. Ensure all ingredients are well combined.
4. Loosely cover the bowl with plastic wrap and steam for 15 minutes over medium heat. Alternatively, microwave the mixture at 600W for 2-3 minutes, stirring every 30 seconds, until the dough becomes translucent and sticky.
5. Generously dust a work surface with cornstarch. Transfer the warm mochi dough onto it and lightly dust it with cornstarch as well to prevent sticking. Divide the dough into 8 equal pieces.
6. Roll out each piece of dough into a circle. Place a prepared strawberry with bean paste in the center of each circle. Gently fold and pinch the dough around the filling to completely enclose it and form a round shape.
7. Place the finished daifuku seam-side down on parchment paper or serving plates. Lightly dust with extra cornstarch if needed to prevent sticking.
8. Serve the daifuku immediately or chill briefly. They are best enjoyed fresh on the same day they are made.

Nutrition