Strawberry Rose Daifuku

Step 1

Prepare your stovetop steamer. I use a large, deep skillet with about 1/4 inch of water and a steamer rack.

Step 2

Mix mochiko, sugar, water, rose water, and red food coloring in a dish that will fit in your steamer.

Step 3

Place mochiko mixture in steamer and cover with a lid that has been wrapped in a kitchen towel, so excess moisture does not fall into your mochi (See photo). Steam for 15 minutes.

Step 4

Meanwhile, wrap each strawberry in a thin layer of marzipan.

Step 5

When mochi is done steaming, turn out onto a workspace that is lightly dusted with potato starch; this will help keep it from sticking.

Step 6

Divide mochi into 6 equal pieces.

Step 7

Roll out a piece of mochi into a flat circle, approximately 3-4 inches in diameter, or enough to cover whatever size strawberry you have.

Step 8

Wrap mochi around strawberry/marzipan ball and pinch ends together. Dust with more potato starch to seal the sticky edge.

Step 9

Repeat with the other 5 mochi pieces and strawberries.