Repeat with the remaining berries.įor the milk mochi, whisk the mochiko, sugar, and milk powder together in a microwave-safe bowl until uniformly combined. Mold the layer of anko around the base of the strawberry but don’t cover up the tip. If you find the anko is sticking to your hands, you can either put it in the freezer a bit to chill or grease your hands with a bit of oil. I usually measure out a tablespoon of red bean paste and use my fingers to press it out into a disk. Next, you want to enrobe the strawberries in anko. The only exception is if you plan on eating all of the Ichigo Daifuku right away, in which case you can core them. You can use clean kitchen scissors to trim any remaining stem, but don’t core or cut into the strawberry. Now you want to plug the leaves off of the strawberries by hand. If the strawberries are bruised or wet, it will cause your Strawberry Daifuku to spoil prematurely. The first thing you’ll want to do is gently rinse the strawberries in cold water and dry them thoroughly with paper towels. Potato starch is the traditional choice, but corn starch will also work. Potato starch – Mochi is extremely sticky, so you’ll need plenty of starch to dust the Daifuku with as you wrap them.Ideally, they should also be relatively uniform in shape and size. Strawberries – When selecting strawberries for Ichigo Daifuku, you want to look for very fragrant ones. ![]() I also recommend cooking the pureed adzuki beans and sugar syrup for a little longer to ensure the anko is very firm. You can alternatively use white bean paste as well. You can follow my recipe for tsubuan, but instead of adding the strained beans directly back into the reduced sugar syrup, you need to puree them in a food processor until smooth. This also accentuates the texture of the strawberry. Anko – I prefer using koshian (smooth red bean paste) instead of tsubuan (chunky) because it’s easier to make a uniform layer with smoother bean paste. ![]() Milk – Since we’re trying to get as creamy a flavor as possible, I use whole milk instead of water to make the mochi.Milk powder – Adding dry milk powder lets you double down on the milk flavor in the mochi. ![]()
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