STRAWBERRY DAIFUKU RECIPES

Steps:

• Let's prepare the ingredients for Ichigo Daifuku. Remove the stems of the pre-washed strawberries.
• Split the premade anko in half. Get 3 pieces from each half and shape them into balls. You will have 6 anko balls in total.
• With your fingers, shape a piece of anko so it’s flat and round.
• Hold the tip of a strawberry in the center and spread the anko up to the stem.
• Make sure to cover all sides and you will get 6 strawberry anko balls.
• Place the anko balls in a dish and cover with plastic wrap to keep them moist.
• Let’s make the dough for daifuku. Before you start, dust a baking sheet with potato starch.
• Add the sweet rice flour (mochiko or shiratamok) to a non-stick bowl along with sugar. Stir to combine.
• Gradually mix in the water.
• Be sure not to leave any pockets of flour.
• Let's steam the dough. Turn off the steamer and place the non-stick bowl inside.
• Replace the lid wrapped with a dish cloth and turn the burner to high. Cook the dough for 15 minutes.
• Turn off the burner and remove the non-stick bowl.
• Wet a rubber spatula and stir the mochi until even.
• Put the mochi on the baking sheet covered with potato starch.
• Dust the mochi with potato starch.
• Put potato starch on your hands. Like before, split the mochi in half and get 3 pieces from each half for a total of 6 pieces of mochi.
• Let's make ichigo daifuku. Shape each piece of mochi into a flat circle.
• Dust off the potato starch with a brush.
• Place the strawberry covered with anko onto the mochi.
• Like before, hold the tip of an anko strawberry in the center and spread the mochi up to the stem.
• Reapply potato starch frequently to your hands since mochi is extremely sticky.
• Adjust the shape of the daifuku on the baking sheet.
• Finish this process quickly since cold mochi doesn’t stretch enough to wrap the strawberries.

Steps:

• Prepare the ingredients
• Strawberries are soaked in light salt water for 30 minutes
• Add coarse granulated sugar to water, stir to melt
• Add glutinous rice flour and mix well
• Sift the glutinous rice paste
• Mold oiling
• Pour the glutinous rice paste into the mold, put the water into the pot after boiling, steam for 20 minutes, after steaming, take it out and let it cool until it is warm
• The filling is divided into 10 grams each
• Prepare a piece of plastic wrap and spread it flat; place a piece of glutinous rice ball, press the plastic wrap, and then put a portion of red bean filling after pressing open, and then place a strawberry (with the strawberry tip facing down)
• Tighten the glutinous rice ball into a round shape with plastic wrap
• Coconut flour
• Put it on the small cake tray. All completed (a total of 20, some are packaged)
• Finished picture