Strawberry daifuku is a Japanese sweet consisting of a strawberry wrapped in red bean paste that is then encased in sweet mochi. I love this dessert because it’s not overly sweet. The mochi and red bean have the perfect amount of sweetness to pair with the strawberry.
The red bean is easier to work with when it’s cold. If the red bean is too warm, it’ll be more difficult to mold around the strawberry. Wrapping a strawberry in red bean paste is similar to making a dumpling.
First, roll the red bean into a ball and flatten it into a circle. Then, place the strawberry in the center, gather the edges to wrap around the strawberry, and pinch the red bean closed.
The mochi is very sticky, so you need to liberally dust your work surface and hands with cornstarch to prevent it from sticking to everything. You’ll also need to work with the mochi while it’s still hot or else it will become less malleable. Just be careful not to burn your fingers!
Keep your strawberry in your mochi, not the floor,
Your favorite alternative chefs, K & T
Strawberry Daifuku
Ingredients
- 5 medium strawberries
- 5 tbsp red bean paste
- ½ cup mochiko
- 2 tbsp monkfruit sugar
- ½ cup + 1 tbsp water
- cornstarch for dusting
- red food coloring
Instructions
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Rinse strawberries, then pat dry and cut off the green leaves.
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Roll red bean paste into 1 tbsp sized balls, then flatten them. Place a strawberry in the center of the red bean and seal the edges, so the strawberry is completely encased in red bean.
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In a microwaveable bowl, mix together mochiko, sugar, water, and food coloring. Stir until well mixed.
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Heat bowl for 1 minute, remove from microwave and stir. Continue to microwave for 30 second increments until the dough becomes smooth.
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Dust the work surface with cornstarch. Transfer the dough onto the work surface and cut dough into 6 pieces.
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Take one piece of dough, create a round shape and place the red bean in the center of the dough and quickly seal the edges.