Recipe: Strawberry Daifuku Mochi

Ingredients

Wash the strawberries and remove the stems.
Divide the white bean paste into 30g balls and flatten each ball.
Place a strawberry in the center of the flattened bean paste and wrap it around the strawberry, shaping it back into a round ball.
In a large heatproof bowl, combine Shiratamako and sugar, then add water and mix well.
Cover the bowl with cling wrap and microwave for 1 to 2 minutes until partly floury and starting to resemble mochi texture.
Stir the mixture and microwave for an additional minute until translucent.
Dust a rolling mat with potato starch and transfer the mochi onto it.
Divide the mochi into 6 pieces and roll each piece into a circle about 10 cm in diameter.
Place the bean paste wrapped strawberry on the mochi and gather the edges to wrap it around the strawberry, sealing it at the top.

Servings

Calories

240

Total fat

Total carbohydrates

54g

Total protein

Sodium

2mg

Cholesterol

0mg