Description

Ingredients

• 🌾 Glutinous rice flour (mochiko): 150 g (1 1/4 cups / 5.3 oz) gluten Original: 🌾 Glutinous rice flour (mochiko): 150 g (1 1/4 cups / 5.3 oz)
• 🍬 Sugar: 60 g (1/3 cup / 2.1 oz) Original: 🍬 Sugar: 60 g (1/3 cup / 2.1 oz)
• 💧 Water: 220 ml (3/4 cup + 2 tbsp / 7.4 fl oz) Original: 💧 Water: 220 ml (3/4 cup + 2 tbsp / 7.4 fl oz)
• 🍓 Small strawberries, hulled & dried: 8–10 pcs Original: 🍓 Small strawberries, hulled & dried: 8–10 pcs
• 🫘 Sweet red bean paste (anko): 200 g (7 oz) Original: 🫘 Sweet red bean paste (anko): 200 g (7 oz)
• 🌽 Cornstarch or potato starch (for dusting): as needed Original: 🌽 Cornstarch or potato starch (for dusting): as needed

Preparation

• Pat the strawberries completely dry. Divide anko into 8–10 portions and wrap each strawberry with a thin layer of anko. Chill 10 minutes.
• In a microwave-safe bowl, whisk mochiko, sugar, and water until smooth.
• Microwave 1 minute, stir; microwave 1 more minute, stir; then 30–60 sec until thick, glossy, and very sticky. (Stovetop: steam 15–18 min, stirring once.)
• Generously dust a tray with starch. Scrape mochi onto it, dust the top, and cool 2–3 minutes.
• Cut into 8–10 equal pieces. Flatten one piece into a round, place an anko-wrapped strawberry (tip down), pull edges over, and pinch to seal.
• Lightly dust off excess starch. Rest 5 minutes before serving.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print