Description

Ingredients

• 🍓 Fresh strawberries: 8 medium, hulled and well dried Original: 🍓 Fresh strawberries: 8 medium, hulled and well dried
• 🍡 Anko (red-bean paste): 240 g (1 cup / 8.5 oz) — make 8 × 30 g (1 oz) balls Original: 🍡 Anko (red-bean paste): 240 g (1 cup / 8.5 oz) — make 8 × 30 g (1 oz) balls
• 🌾 Mochiko (glutinous rice flour): 160 g (1¼ cups / 5.6 oz) gluten Original: 🌾 Mochiko (glutinous rice flour): 160 g (1¼ cups / 5.6 oz)
• 🍚 Sugar: 60 g (¼ cup / 2.1 oz) Original: 🍚 Sugar: 60 g (¼ cup / 2.1 oz)
• 💧 Water: 240 ml (1 cup / 8 fl oz) Original: 💧 Water: 240 ml (1 cup / 8 fl oz)
• 🧂 Salt: 1 pinch (optional) Original: 🧂 Salt: 1 pinch (optional)
• 🌾 Potato starch or cornstarch (for dusting): 40 g (⅓ cup / 1.4 oz) Original: 🌾 Potato starch or cornstarch (for dusting): 40 g (⅓ cup / 1.4 oz)

Preparation

• Prep filling: Wrap each dry strawberry with 30 g (1 oz) anko to fully seal; chill.
• Mochi batter: In a heatproof bowl, whisk mochiko, sugar, water, and salt until smooth.
• Steam: Cover and steam over gently simmering water 20–22 min until glossy and fully translucent (stir once at 10 min).
• Dust station: Heavily dust a tray with starch. With a wet spatula, scrape hot mochi onto the tray; dust top well.
• Portion: While warm (not hot), divide into 8 equal pieces; keep covered to prevent drying.
• Fill & shape: Flatten one piece to a 9–10 cm (3½–4 in) disc. Place an anko-strawberry (tip down) in center. Stretch mochi up and around; pinch to seal. Set seam-side down. Repeat.
• Finish: Brush off excess starch and rest 10 min before serving.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print