Remove the cheesecake filling from the freezer and press two half spheres together to form a full sphere. Transfer the cooked mochi dough onto the cornstarch-dusted parchment paper. Take out to check the texture. Mochi is a dense rice cake made entirely from one ingredient: "glutinous rice," or mochikome. Transfer the mochi with parchment paper onto a large baking sheet. As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background. Roll the anko into 20g balls and rest in the fridge while you prepare the strawberries. Blend on high speed into a fine paste. At 3 tbsp of water and grind for a minute. Pull the corners together over the base of the strawberry and pinch them to help them stick. I'll edit the recipe to make that clearer. Mix well. (Alternatively, combine the ingredients in a blender and blend until smooth). So its highly recommended to cook it before using it as hand powder. Individually wrapped with charming paper. Next add the water all at once and whisk until smooth. 12 small strawberries hulled Instructions In a microwave-safe bowl, combine sweet rice flour, sugar, and water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); After cooling for 30 mins, it was crumbling and impossible to roll it. Make circle shapes of the flattened mochi dough, then place one scoop of ice cream on each dough. Required fields are marked *. Since the mochi skin is so soft, we will need the cream filling to be stronger to support the mochis round shape. Corn starch or potato starch, for dusting, Roll the red bean paste into 8 equal balls, Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine, Add the milk and food coloring, and whisk until smooth, Cover the mochi mixture with cling wrap and microwave for 2 minutes on high, Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent, If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through, Add the vegetable oil and using gloved or oiled hands knead until smooth, Prepare a baking tray lined with baking paper. Sign up to receive our FREE email series on Japanese cooking tips, and join the JOC community of 140,000 people. You can easily customize it for mochi ice cream, strawberry mochi, or other mochi balls! Coat a tray or chopping board with starch and use the spatula to scrape the mochi out of the bowl and onto the starch. Hope this helps. You can use your hands to stretch it or a rolling pin to roll it, just make sure to dust your chosen tool generously with starch. Yes mochiko is the same as sweet rice flour. Carefully peel back the plastic wrap. Koshian is a smooth paste made by sieving out the skins of the red beans. In a microwave proof bowl, combine the glutinous rice flour, tapioca starch, corn starch, along with milk and sugar. In addition, the red bean paste may have added butter for that creamy texture and flavor. There are a couple of reasons why your mochi might be hard: One taste and you'll be on a trip to Japan with this strawberry mochi! Hi Charlotte, you can also cook your dough in a steamer on the stovetop. It may feel intimidating as it looks so fancy, but with (This is why we left the point a little exposed earlier.). With silicone spatula or kitchen scraper, fold the mochi in half one time so it wont be as sticky and then divide into 6 equal pieces. Mochi is largely used in many types of wagashi, Japanese sweets (lovely when paired with matcha green tea), as well as in many savory Japanese dishes. Strawberry daifuku is typically made with red bean paste, but you can find it with white bean paste too. ). cold water in a small bowl. Bring them to a boil in cold water (2 inches above level of beans) over a high heat. Once they've boiled, drain and re-boil in more cold water. to stir the cooked strawberry mochi mixture so that the cooked and uncooked parts are evenly mixed, Use a microwave-safe bowl, preferably glass like pyrex. Avoid stretching the mochi dough too thin. 6. In a microwave-safe container, weigh 100g glutinous rice flour and 30g cornstarch. Transfer to a pan with sugar. In a medium saucepan, combine 3.5 ounces (100 g) of red bean paste and cup (118 ml) of water. You can easily stretch the dough using your hands. Transfer the steamed Mochi into a pot and cook at medium low to low heat, adding and mixing in the sugar syrup. Put 1 cup (160 g) of mochiko into a heat-proof bowl and pour in 34 cup (180 ml) of water. Thank you! But for some reason I didnt read the part were you recommended refrigeration for 15min. Its also common for people to wrap an ice cream ball as the mochi filling. But it wouldnt be fun to have mochi dough sticking to your fingers when you eat it. Sprinkle starch over the top of the mochi and roll it to 1cm thick. Is cornstarch flour the same as cornstarch? If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Let me know if you have more questions! Add baking soda. Keep in the freezer. Cover in plastic wrap, poke a few holes to allow steam to release, then microwave for about 1 minute. 8. This added sugar makes the red bean paste very sweet. It's often served toasted with dipping sauce or cooked in soups, it's known to Japanese people as a more of a savoury ingredient. Spread it out on a plate and lightly over with plastic wrap to help it cool quickly without drying out. Your email address will not be published. of whipped creamand about 1 tbsp. Yes its a great idea to use ice cream as the filling! (I recommend a glass mixing bowl). It's important to whisk until everything is dissolved completely. For this recipe, you just need a microwave, a microwavable bowl and some plastic wrap. If you plan to use a rolling pin to roll it out, it's probably easier to coat a chopping board instead. Adjust the sugar level in the dough according to your taste preference. 5 tablespoons boiling water 1 tablespoon sugar 14 cup roasted unsalted peanuts (best if skinned, too) directions In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar. This post may contain affiliate links. Made with soft, stretchy homemade sweet rice mochi wrapped around succulent strawberries coated in smooth red bean paste, you can now make this irresistible dessert from scratch at home! The daifuku mochi must be consumed within 2 days. Store leftover mochi in an airtight container to maintain freshness. Replace the lid wrapped with a dish cloth and turn the burner to high. ), (or plant milk, I used oat milk; About cup + tbsp), (or you can use fresh fruit that's cut into small pieces instead), (About cup; to prevent from getting sticky). Take the anko from the fridge and press each ball in the palm of your hand to make a flat circle. The ingredients used in sweetened red bean paste are what makes it dangerous for our pooch. My mission is to create recipes that put veggies on the top of the dessert food chain, Ingredients Used to Make Strawberry Mochi, Watch the Video Tutorial on Pinterest (video here), You can find all my Microwave Mochi Recipes (HERE), 3 Ingredient Strawberry Mochi Made in the Microwave, Watch the Video Tutorial on Pinterest (video, You can find all my Microwave Mochi Recipes (, corn starch, potato starch or tapioca starch. Assembling the strawberry cheesecake mochi Divide the dough into 12 equal parts. I recommend refrigerating anko for at least an hour before use and then roll it into 20g balls. Its incredibly delicious and addictive! The Japanese refer to it as ichigo daifuku or as confectionery, wagashi in Japanese. Add water and whisk until smooth and mochiko is completely dissolved. Use a solid metal spoon (wooden spoons might break!) Cover the bowl tightly with plastic wrap and microwave for 1 minute 30 seconds at 600W. Let us know how it was and give a star rating in the comment below or show us on Instagram! Place the mochi ball in the middle of the flattened cookie. Put a mochi skin on a soup ladle, or on a small round-shape bowl. Turn the heat off and empty the steamed rice into a bread machine. Sprinkle more cornstarch evenly onto the dough. Mochi is best the day they are made as the dough is the freshest. I also cover my hands with starch before touching it, it will stick to your hands straight away if you don't! If you made this recipe, snap a pic and hashtag it, shiratamako (glutinous rice flour/sweet rice flour). In a large bowl, mix together the glutinous rice flour, sugar and water until combined. 3. I also doubled the recipe because there are too many in my family!!! Thank you for the yummy recipe! When I make mochi, I coat a tray with starch to try and contain the mess, then roll it out in there. She loves them. Otherwise, your mochi balls wont have a smooth texture. Youll need to stir with a wet spatula halfway through. Its best to prepare the Anko red bean paste, As the dough is very sticky, youll need to use a generous amount of cornstarch to prevent it from sticking. Your email address will not be published. Pinch the four corners of mochi together to wrap the anko. In this way, you can roll your mochi skin into as thin as possible without it sticking to your pin roller. Hi Amanda, you can also cook your dough in a steamer on the stovetop. Lightly dust the strawberry mochi with cornstarch to prevent sticking. Tap the bottom of mochi with cornstarch. If the bamboo leaves are less than 8 cm (3 inches) wide, use two at a time. My kids love this dessert. What do I do. Unlike mochi, even when cooled, gyuhi maintains it's soft texture due to the sugar content. Your email address will not be published. Hi Mandy! Hi Eleanor, sorry for the late reply, and Im really glad you liked the recipe. Drain the water and add sugar. You can use either for this recipe, but I personally use shiratamako as it results in a softer texture. It came out so tasty. The link is here: https://msshiandmrhe.com/peach-mochi/. Your email address will not be published. Remove from microwave and stir. I'm Ms Shi, a full-time Tiktoker, food blogger, and wife. Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes. Start covering the strawberry from all sides and use your thumb to hold the mochi on top. Pinch the edges together to close them up. Pinch them together until sealed. The price will be the same for you, link or no link . 4. In conclusion, keep refrigerated and eat within 24 hours. Mochi skin without butter can be super sticky. . Sudachi Recipes earn a small percentage from qualifying purchases at no extra cost to you. You can do it! Put on non-stick food handling gloves, or rub some melted butter on your hands to prevent from getting sticky. Trust me if you haven't tried this you're seriously missing out! Microwave for 30 second increments until mochi is smooth, thick, and pliable. You can easily stretch the dough using your hands. Add the mixture into a bowl and place it onto a steamer basket. Now the mochi mixture should look translucent. Method Step 1 Make the bean paste: Press the beans through a fine strainer to get a very smooth texture. Whether youre a beginner or an experienced cook, I hope my cookbooks will be a great resource and inspiration for your Japanese cooking journey! 14. Mango Makes 4 daifuku . She always observes me carefully when I cook. Tip: Place them in cupcake cases to stop them from sticking to the tray or together! Let me know if you have any other questions! I've tested it myself, so I can confidently say it works! And fresh juicy strawberries of course! They usually come with the same soft and chewy mochi exterior with different stuffing. I recommend keeping it in the fridge before shaping to firm it up. In a microwave-safe bowl, whisk together mochiko, sugar, and water. How to Store Vegan Mochi and How Long Do They Last? Microwave the mixture for 2 minutes, then stir. Serve hot with a warm rice dumpling. Set aside. Fit with steamer basket; add bowl to basket. I think it's because my food looks too good all the time . Similar to warabi mochi, it's a popular summertime treat that's enjoyed with kinako powder and kuromitsu syrup. Okay, but I made this today and its very good! If we substitute glutinous rice flour with wheat flour or regular rice flour, we will end up with a thick doughy flour paste. When the mochi dough is not too hot to touch, knead the dough until all the butter has been absorbed. Then put the anko covered strawberry on top of it, with the tip facing down. While shaping the mochi, the cut edges will be sticky. Then discard the water, leaving the red beans in the pan. how to make vegan mochi youll be hooked! I also have a video! Welcome to our simple and delicious strawberry mochi recipe! Your email address will not be published. Try to use small/medium strawberries if you are making 8, larger strawberries will probably make only 4-6. Not only is this cute treat filled with strawberry flavor, but it's also incredibly easy and only takes 3 ingredients to make!