homemade mochi

How to make Strawberry Mochi "Ichigo Daifuku" from Scratch (イチゴ大福)

Strawberry Mochi Ichigo Daifuku from Scratch (イチゴ大福)

Medium Strawberries (Approx 150 grams)

(5½oz)Koshian Smooth Azduki Bean Paste (If

Corn Starch or Potato Starch (for sprinkling)

(¾ cup) Glutinous Rice Flour (Shiratamako OR Mochiko)

(⅓ cup) White Granulated Sugar

Water

If your koshian (smooth adzuki paste) is too soft and sticky to roll into balls, put it in a sauce pan and heat on low, stirring continuously.

When it starts to get thick and change colour (it becomes a bit pale) remove it from the heat and transfer to a bowl. Leave to cool for about 20-30 mins.

Anko

First, wash your strawberries and dry them thoroughly.

Cut off the stems and place them on kitchen paper with the cut part facing down. (The kitchen paper with absorb the excess liquid.)

Take your anko paste and divide it into 8 pieces. (about 20g per ball)

Roll them into balls. (If it gets sticky, wash your hands and dry thoroughly before carrying on.)

Lay a piece of baking parchment on a plate or container.

Flatten a ball of anko in your hand and place the strawberry in the middle with the point facing up.

Wrap the anko around the strawberry and then roll it to neaten up the ball shape. Leave the tip of the strawberry showing so that you know the position of the strawberry.

Place the anko wrapped strawberry onto the baking parchment and repeat for the rest.

Cover the plate or container in cling film or a lid and store in the fridge until later.

Strawberries and Anko

In a microwavable bowl, add 100g of dango flour with 60g of granulated sugar and mix well with a whisk while they're still dry.

Add 150ml water to the dry ingredients and whisk until more or less smooth.

Cover the bowl with cling film and microwave for 1 and 1/2 minutes on 600W.

Take it out and mix well with a spatula (don't use a whisk here, the mixture will get stuck), making sure to scrape the edges and incorporate any lumps into the rest of the mixture.

Put the cling film back over the top and return to the microwave for 2 minutes 600W.

While it's microwaving, cover a tray with corn starch or potato starch.

Take the bowl out of the microwave and mix vigorously with the spatula until the mochi looks translucent and not white anymore.

Use the spatula to scrape the mochi dough onto the corn starch tray.

Sprinkle corn starch generously over the top of the mochi and spread it out as thin as you can into a large rectangle. (Make sure to cover your hands with corn starch before touching it and be careful because it will be hot! I use my hands but you can also use a starch covered rolling pin or the back of a spoon to spread it out.) If it breaks you can pinch the hole back together. If it gets sticky in places, add more starch.

Mochi

Cover your hands generously with starch and pick up a piece of mochi, placing it on your palm.

Put the anko covered strawberry in the middle of the mochi with the strawberry tip facing down. (This is why we left it a bit exposed earlier, so we know where it is.)

Pull two opposite corners of the mochi over the base of the strawberry, and pinch them together until they stick.

Repeat for the other 2 corners and close any gaps by pinching them together.

Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper or container with corn starch. (You can also put them in cupcake cases)

Repeat for the other 7 strawberries, washing your hands when they get sticky. (Dry hands thoroughly and coat with cornstarch before picking up the next mochi)

Eat immediately or keep in the fridge for one to two days.

Assembly

https://www.youtube.com/watch?v=czWKrphKtq0

#ichigodaifuku #howtomakemochi #mochi

Learn how to make and shape a classic, delicious Japanese sweet "Ichigo Daifuku" (also known as strawberry mochi).
Fresh strawberries wrapped with anko (red bean) paste and a layer of homemade mochi. Impress your friends with your own ichigo daifuku made from scratch!
Music: https://www.bensound.com/

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This video's recipe: https://sudachirecipes.com/ichigo-daifuku-strawberry-mochi-from-scratch/

【Table of Contents】
00:37 Ingredients
01:02 Cooking red bean paste
02:00 Prepping strawberries
02:27 Rolling red bean paste
03:08 Wrapping strawberries with red bean paste
03:50 Making mochi dough
05:56 Rolling out mochi dough
06:51 Assembling ichigo daifuku
07:50 Shelf life and storage

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【Ingredients】
• 8 Medium Strawberries (Approx 150g)
• 160g (5½oz) Koshian Smooth Azduki Bean Paste (If heating, use 180g or 6oz)
• Corn Starch or Potato Starch (for sprinkling)
• 100g (¾ cup) Dango Flour (Shiratamako)
• 60g (⅓ cup) White Granulated Sugar
• 150ml (​⅔ cup) Water

【Instruction】
ANKO
(If your anko paste is easy to roll in a ball you can skip these steps)

1. If your koshian (smooth adzuki paste) is too soft and sticky to roll into balls, put it in a sauce pan and heat on low, stirring continuously.
2. When it starts to get thick and change colour (it becomes a bit pale) remove it from the heat and transfer to a bowl. Leave to cool for about 20-30 mins.

STRAWBERRIES AND ANKO
1. First, wash your strawberries and dry them thoroughly.
2. Cut off the stems and place them on kitchen paper with the cut part facing down.
3. Take your anko paste and divide it into 8 pieces. (about 20g per ball)
4. Roll them into balls. (If it gets sticky, wash your hands and dry thoroughly before carrying on.)
5. Lay a piece of baking parchment on a plate.
6. Flatten a ball of anko in your hand and place the strawberry in the middle with the point facing up. Wrap the anko around the strawberry and then roll it to neaten up the ball shape. Leave the tip of the strawberry showing so that you know the position of the strawberry.
7. Place the anko wrapped strawberry onto the baking parchment and repeat for the rest.
8. Place the plate in the fridge ready for later.

MOCHI
1. In a microwavable bowl, add 100g of dango flour with 60g of granulated sugar and mix well with a whisk while they’re still dry.
2. Add 150ml water to the dry ingredients and whisk until more or less smooth.
3. Cover the bowl with cling film and microwave for 1 and 1/2 minutes on 600W.
4. Take it out and mix well with a spatula (don’t use a whisk here, the mixture will get stuck), making sure to scrape the edges and incorporate any lumps into the rest of the mixture.
5. Put the cling film back over the top and return to the microwave for 2 minutes 600W.
6. While it’s microwaving, cover a tray with corn starch or potato starch.
7. Take the bowl out of the microwave and mix vigorously with the spatula until the mochi looks translucent and not white anymore.
8. Use the spatula to scrape the mochi dough onto the corn starch tray.
9. Sprinkle corn starch generously over the top of the mochi and spread it out as thin as you can into a large rectangle. (Make sure to cover your hands with corn starch before touching it and be careful because it will be hot! I flatten it out using a starch covered spoon.) If it breaks you can pinch the hole back together. If it gets sticky in places, add more starch.
10. Cut the mochi into 8 equal squares.

ASSEMBLY
1. Cover your hands generously with starch and pick up a piece of mochi, placing it on your palm.
2. Put the anko covered strawberry in the middle of the mochi with the strawberry tip facing down. (This is why we left it a bit exposed earlier, so we know where it is.)
3. Pull two opposite corners of the mochi over the base of the strawberry, and pinch them together until they stick.
4. Repeat for the other 2 corners and close any gaps by pinching them together.
5. Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper or container with corn starch. (You can also put them in cupcake cases)
6. Repeat for the other 7 strawberries, washing your hands when they get sticky. (Dry thoroughly before picking up the next mochi)
7. Brush off any excess starch.
8. Eat immediately or keep in the fridge for one to two days.
Enjoy!

How to make "Ichigo Daifuku" Strawberry Mochi from scratch (using microwave)

Making kiri mochi at home is easier than you think. All you need is a few ingredients and tools to make yourself a delicious treat.

Kiri Mochi Recipe

sweet rice

water

kinako

sugar

anko (red bean paste)

shoyu

nori (dried seaweed)

For the rice: Add rice and water to...

For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.

Once rice has completed cooking, remove from the...

Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.

Set the mixer to low and mix for...

Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.

Stop the mixer, remove the dough hook, and...

Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.

Remove the mochi from the mixing bowl and...

Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.

Allow mochi to cool slightly. Zip up the...

Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.

Once mochi has hardened remove from the freezer....

Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.

Heat mochi with your method of choosing. *See...

Heat mochi with your method of choosing. *See notes below*.

For the kinako mochi: Mix kinako and sugar...

For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.

For the anko mochi: Heat mochi with your...

For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.

For the isobeyaki: Mix shoyu and sugar in...

For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.

https://www.youtube.com/watch?v=9MSbfw849iQ

Soft, chewy kiri mochi made all in the comfort of your own home. What used to take traditional tools and lots of work can now be made at home with little effort. Mochi is definitely a Japanese dish, but has become such a huge part of the local Hawai’i culture and cuisine. Today I'll show you how to make kiri mochi from scratch.


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Kiri Mochi Recipe
Ingredients:
- For the mochi
2 cups sweet rice
2 cups water


- For kinako mochi (4 pieces)
1 tablespoon kinako
1 tablespoon granulated sugar



-For anko mochi (4 pieces)
1 tablespoon anko (red bean paste)

- For isobeyaki mochi (4 pieces)
1 tablespoon shoyu
1/2 tablespoon granulated sugar
1 sheet nori (dried seaweed)

Directions:
1. For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.
2. Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.
3. Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.
4. Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.
5. Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.
6. Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.
7. Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.
8. Heat mochi with your method of choosing. *See notes below*.
9. For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.
10. For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.
11. For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.

For nutrition information please visit my blog in the link above.

#keepingitrelle #mochi #homemade

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Make This Japanese Dessert From Scratch | It's EASIER Thank You Think

Mochi is one of my favorite desserts! It is light, sweet and full of wonderful fillings. I always love the ones with fresh strawberry cubes and whipped heavy cream, and you can actually tell the taste of the mochi. Such an amazing and perfect combination. This recipe will teach you how to make delicious fresh mochi at home with the help of the stand mixer. Much easier and time-saving.&amp;nbsp;

Easy Mochi Recipe

nice spatula-to mix things up

fine mesh sifter-coming soon

whisk-coming soon

cake scraper-to divide the dough

glutinous rice flour

cornstarch

granulated sugar

milk

unsalted butter

heavy cream

Strawberries

Oreo crumbles

Mix glutinous rice flour, cornstarch, granulated sugar and milk until smooth. Sift once, cover it with plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 4 minutes).

After it is cooked, mix the butter in or beat the butter in using the stand mixer. Beat until it can form a ball. Or you can mix the butter in with a spatula and when the dough is cool to touch, knead into a ball. Wrap the dough ball with plastic wrap, and set the dough ball in the fridge to cool for 1 hour.

In another bowl, beat heavy cream and sugar until thickened. Set aside. Wash and chop the strawberries into small cubes. Set aside. Crush some Oreo, set aside. You can take any fruits you like as filling.

Take the dough ball out, knead and divide into equal pieces. Roll each piece into a flat round piece. Put in whipped cream and strawberry cubes or Oreo crumbles. Wrap it up, and put in a cupcake liner and serve.

https://www.youtube.com/watch?v=sTlbqr12bQk

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