Ichigo Daifuku
Awhile back I watched my favorite cooking show on YouTube called "Cooking with Dog". The title sounds funny but it's a really entertaining and informative step-by-step cooking show. This episode was called "How to Make Ichigo Daifuku (Strawberry Daifuku)". It looked easy enough. I just had to go buy some glutinous rice flour and potato starch....that was last year. Earlier this month I finally made my way to the Asian Market (an hours drive from my house) and bought 2 bags of glutinous rice flour and a bag of potato starch. I'm a procrastinator with a capital "P".
I didn't have a steamer big enough to hold a sturdy, heat proof bowl to make the mochi dough. My blogger buddy Kat came to the rescue. She linked me her microwave method of making mochi. It worked like a charm. I pinched techniques and recipes from both Kat and Cooking with Dog. Thanks guys! The recipe isn't exact but here's what I pretty much did.
Super Easy Microwaved Ichigo Daifuku
1 cup Glutinous Rice Flour
2/3 cup water
1/4 cup sugar
Potato starch for dusting
5 strawberries
6 oz of Sweet Red Bean Paste
Cut the tops off the washed and dried strawberries. Take the sweet bean paste and wrap it completely around the entire strawberry. Set aside. In a sturdy bowl, mix together the flour, water, and sugar. Cover bowl with plastic wrap and nuke in microwave for 2 minutes. Remove plastic wrap from bowl and give the batter a stir. My dough formed a slightly dry layer on the surface. Re-cover bowl with plastic wrap and nuke for 1 more minute.
Sprinkle your work surface with potato starch. If you don't have potato starch, cornstarch works just fine. Knead the dough a bit. Roll out into a log. I was able to cut 6 pieces from this blob. The mochi is very hot but you must work quickly. Take a piece of mochi, stretch and flatten it out. Place 1 strawberry in the center and bring up the sides of the mochi. Pinch the top close and mold the cake with the palm of your hands. Rinse and repeat until all your ingredients are all used up.
Notice my strawberry is upside down. Boo!! My mochi layer was also uneven in some places, thicker in some spots, thinner in others. I'll have to work on the whole wrapping and molding technique. Other than those couple of things, it tasted great. I was pretty happy with the results. Now that I have the basic recipe for mochi down, I can start playing around with different fillings....like ice cream!!!
I didn't have a steamer big enough to hold a sturdy, heat proof bowl to make the mochi dough. My blogger buddy Kat came to the rescue. She linked me her microwave method of making mochi. It worked like a charm. I pinched techniques and recipes from both Kat and Cooking with Dog. Thanks guys! The recipe isn't exact but here's what I pretty much did.
Super Easy Microwaved Ichigo Daifuku
1 cup Glutinous Rice Flour
2/3 cup water
1/4 cup sugar
Potato starch for dusting
5 strawberries
6 oz of Sweet Red Bean Paste
Cut the tops off the washed and dried strawberries. Take the sweet bean paste and wrap it completely around the entire strawberry. Set aside. In a sturdy bowl, mix together the flour, water, and sugar. Cover bowl with plastic wrap and nuke in microwave for 2 minutes. Remove plastic wrap from bowl and give the batter a stir. My dough formed a slightly dry layer on the surface. Re-cover bowl with plastic wrap and nuke for 1 more minute.
Sprinkle your work surface with potato starch. If you don't have potato starch, cornstarch works just fine. Knead the dough a bit. Roll out into a log. I was able to cut 6 pieces from this blob. The mochi is very hot but you must work quickly. Take a piece of mochi, stretch and flatten it out. Place 1 strawberry in the center and bring up the sides of the mochi. Pinch the top close and mold the cake with the palm of your hands. Rinse and repeat until all your ingredients are all used up.
Notice my strawberry is upside down. Boo!! My mochi layer was also uneven in some places, thicker in some spots, thinner in others. I'll have to work on the whole wrapping and molding technique. Other than those couple of things, it tasted great. I was pretty happy with the results. Now that I have the basic recipe for mochi down, I can start playing around with different fillings....like ice cream!!!
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