ICHIGO DAIFUKU - STRAWBERRY MOCHI
Ichigo daifuku are sweet Japanese snacks filled with strawberry and anko (sweet red bean paste), also known as strawberry mochi.
Provided by Wenstar
Categories Dessert
Time 35m
Yield 12 Mochi
Number Of Ingredients 5
Steps:
- Mix the sugar and water together in a large saucepan and bring to the boil.
- Remove from heat and add mochiko.
- Stir until smooth, then turn the heat down and return pot to burner.
- Heat for 2 more minutes, stirring often.
- Let cool for 15 minutes, stirring occasionally.
- When cool, take the mochi and make it into walnut sized balls then flatten them.
- Cover strawberries all over with a thin layer of the bean paste.
- Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
- The ichigo daifuku are now ready, serve as desired.
Nutrition Facts : Calories 106.8, Fat 0.3, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 24.7, Fiber 0.6, Sugar 8.7, Protein 1.2
ICE CREAM MOCHI RECIPE BY TASTY
Here's what you need: water, shiratamako flour, shiratamako flour, matcha powder, ice cream
Provided by Lauren Lee
Categories Snacks
Yield 4 servings
Number Of Ingredients 5
Steps:
- Scoop & Freeze your ice cream: Using a muffin tin lined with muffin cups, scoop in your favorite flavor of ice cream in each mold. We recommend using an ice cream scoop that is 1oz in size. Place muffin tin back in the freezer and let it harden for about one hour.
- Make mochi dough: Mix together Sweet rice flour with water, sugar, and 1 teaspoon of matcha powder until very smooth. You can use a whisk with a bowl and strain through a sieve if there are any lumps, or blend together in a blender until smooth.
- Dust a clean working surface generously with a sieve using cornstarch or potato starch.
- Pour the rice flour mixture into a small pot and cook on medium heat stirring constantly with a rubber spatula until the mixture thickens. It will start to get stickier and transparent and glossy.
- Pour the mixture into a microwave-safe bowl, covered with plastic, and cook at 1-minute intervals. Once the mochi dough is halfway transparent cook in 15-30 seconds increments, stirring in between until fully transparent and glossy.
- Pour the cooked mochi on the starched surface and let the steam release for about one minute. Dust the surface of the mochi dough with more starch powder.
- Using a rolling pin, roll out to ½ inch thickness. With a pizza cutter, cut out 3 inch by 3 inch squares. Cover with plastic wrap and set aside while you prepare the other ingredients.
- Assemble mochi: Pick up one mochi square and place it in your palm. Place the scoop of Ice Cream in the center of the mochi square and connect the four seams with your other hand. If too sticky, keep using the starch for your fingers!
- Blot the seamed surface on the starched surface. Cut off any excess mochi dough if necessary.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 53 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams
RED BEAN DAIFUKU MOCHI RECIPE BY TASTY
This is the most classic stuffed-style mochi. The mashed adzuki beans have some texture from the skins and a creamy sweet texture. They pair perfectly with a cup of tea as an afternoon pick-me-up!
Provided by Lauren Lee
Categories Desserts
Time 5h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the red bean paste: Rinze the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
- Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the "normal" setting for about 1½ hours. The beans should still be firm.
- Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the "normal" setting for another 1½ hours, until the beans are very tender and cooked through.
- Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
- Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
- Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
- Make the mochi dough: In a medium bowl, whisk together the flour, sugar and water until very smooth. Push the dough through a fine-mesh sieve into a clean medium bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
- Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3-4 minutes total. Continue microwaving in 15-30-seconds intervals, stirring between, until fully transparent and glossy, 1-2 minutes more.
- Use a sieve to generously dust a clean surface with cornstarch.
- Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 3-inch squares.
- Assemble the mochi: Place a square of mochi dough in your palm. Scoop 2 tablespoons of red bean paste onto the center of the mochi square and bring the edges of the dough up and over to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and filling.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 155 calories, Carbohydrate 37 grams, Fat 0 grams, Fiber 12 grams, Protein 1 gram, Sugar 23 grams
STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY
This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
- Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
- In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
- Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
- Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
- Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
- Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
- Pour the glaze over the cake and spread to cover evenly.
- Cut the cake into 8 pieces and serve.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams
STRAWBERRY DAIFUKU MOCHI RECIPE BY TASTY
Taste the layers of flavor with these fresh strawberries wrapped in red bean paste and soft mochi. Daifuku has been a popular dessert in Japan since the 1980's! Enjoy within 48 hours for the best texture.
Provided by Lauren Lee
Categories Desserts
Time 5h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the red bean paste: Rinse the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
- Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the "normal" setting for about 1½ hours. The beans should still be firm.
- Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the "normal" setting for another 1½ hours, until the beans are very tender and cooked through.
- Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
- Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
- Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
- Make the mochi dough: In a medium microwave-safe bowl, whisk together the mochiko, sugar, dragon fruit powder, and water until very smooth. Push the dough through a fine-mesh sieve into a clean microwave-safe bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
- Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3-4 minutes total. Continue microwaving in 15-30-seconds intervals, stirring between, until fully transparent and glossy, 1-2 minutes more.
- Use a sieve to generously dust a clean surface with cornstarch.
- Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 4 3-inch squares.
- Make the daifuku: Roll the red bean paste into 4 small balls, about 15 grams each. Flatten a ball in the palms of your hands and wrap around a strawberry, starting from the bottom tip and up and over the stem end (if your hands are too sticky, very lightly dampen with water). Repeat with the remaining strawberries. Place the wrapped fruit on a tray and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
- Assemble the mochi: Set a square of mochi dough in your palm. Place a wrapped strawberry in the center of the mochi with the bottom tip pointing down. Bring the edges of the dough up and over the strawberry to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and fruit.
- Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 39 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, Sugar 24 grams
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