mochi recipe

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)

Delicious butter mochi which taste chewy and buttery. This gluten free dessert is made using glutinous rice flour and is my all time favorite.

Butter Mochi Recipe

Unsalted Butter (100 grams)

Sugar

½ cup Glutinous Rice Flour

Baking powder

tsp Vanilla Extract

Eggs

Coconut Milk (200 ml)

Milk

½ tsp Baking Powder

Preheat oven to 180 degree C. Line a square pan with parchment paper and set aside.

Take butter in a bowl and mix well till creamy.

Add in sugar and vanilla extract and beat till creamy.

Add in 1/2 of the rice flour and mix.

Add in one egg and combined.

Now add remaining rice flour along with Egg.

Add in coconut milk and regular milk and mix gently.

Spoon this into a baking pan and spread evenly.

Pop this in oven and bake for 50 mins to 1 hour.

Remove and cool for 20 mins.

Slice and serve.

I made a peach glutinous rice cake with a really pretty cross section by cutting it like a cake~

Peach Chapssaltteoke (Rice Cake / Mochi)

Peach

Lemon juice

Boiled peach water

Salt

Dry glutinous rice flour

Unsalted butter

Cream cheese

Condensed milk

Heavy cream

Castella

https://www.youtube.com/watch?v=91wivNrf8hU

I made a peach glutinous rice cake with a really pretty cross section by cutting it like a cake~ It is good to make glutinous rice cakes one by one by hand, but using a mold to make it in a different shape gave it a different and neat feeling. I used a rectangular cake mold with a mousse strip to make the top round, but I think it's okay to change the shape. Kneading the glutinous rice cake dough with boiled peach water and adding a large amount of flesh looks really delicious~ I think the rice cakes can be made smooth by applying oil well and shaping them. I bought a commercial castella and used it as a sheet, but when I cut it, it retains its shape well and has a sense of stability. Every time I cut a piece of peach, a pretty peach comes out. I was healed by the peach color while slicing. Enjoy watching~♬~

Peach Chapssaltteoke (Rice Cake / Mochi) Recipe | Cooking tree

Persimmon mochi has a soft, sticky, and chewy mochi skin with a sweet jelly-like persimmon filling. Decorated with a real persimmon leaf, this mochi looks just like a real persimmon!

Persimmon Mochi

milk

cornstarch ((3 tbsps))

45 g sugar ((3½ tbsps))

g glutinous rice flour ((15 tbsps))

unsalted butter

hachiya persimmon

300 g heavy whipping cream ((1¼ cup))

g sugar ((4 tbsp))

water ((1 tbsp))

gelatin powder ((1 tsp))

g glutinous rice flour ((4 tbsps))

Make gelatin whipped cream by following this recipe. Put the whipped cream into a piping bag, keep it in the fridge.

Cook 4 tbsps of glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down. (We will use this cooked flour to prevent from getting sticky later.)

Preparation

Add 170g milk, 30g cornstarch, 45g sugar, and 100g glutinous rice flour in a bowl. Optionally, add a few drops of orange food coloring to make the mixture orange. Stir with a whisk until the mixture is smooth. (*See Note 1 if you want to use persimmon juice instead of milk. )

Cover the bowl with heatproof food wrap, use a toothpick to poke about 12 holes on the food wrap. Steam the mixture over high heat for 30 minutes until fully cooked - Stick a  toothpick into the middle of the mochi dough and if it comes out clean, the dough is fully cooked.

Take the bowl out from the steamer, put 20g butter on the top of the steamed mochi dough. Wait for a few minutes until the butter is melted.

Roughly mix the butter and the mochi dough with a spoon. Transfer the mochi dough and the butter on a nonstick silicone mat, or a working surface covered with plastic food wrap.

Once the mochi dough is not too hot to be touched, use your hands to knead the dough until all the butter has been absorbed. You can put non-stick food handling gloves to avoid from getting sticky. (If the dough is still to sticky to be kneaded, wrap up the dough with plastic food wrap, keep the dough in the fridge for 1 hour until it completely cools down. It will be less sticky after it&#39;s cooled.)

Knead the mochi dough by pulling and folding it for about 5 minutes, until you can pull it as long as your forearm (about 10 inches). 

Cut the mochi dough into 6 equal portions. Flatten each small dough into 5-inch diameter circles. Cover with plastic food wrap until use.

Make Persimmon Mochi Skin

Take a mochi skin, dust some cooked glutinous rice flour on one side, line the mochi skin on a mochi mold (You can also use a soup ladle or small round-shape bowl) with the glutinous rice flour side facing down.

Add about 1 tbsp of hachiya persimmon fruit in the middle of the mochi skin, pipe in about 2 tbsps of gelatin whipped cream. Pull the edges of the wrap together to cover the filling, press together the edges to seal well. 

Pinch off the dough where all the pleats meet, apply some glutinous rice flour, flip the persimmon mochi so that the smooth side is facing up.

Place a persimmon leaf on the center of the mochi.

Serve immediately.  Store leftover mochi in an air-tight container in the refrigerator for up to 3 days.

Assemble The Mochi

My peach mochi has a pink, soft, sticky, and chewy mochi skin with an aroma of fresh peaches. This peach mochi filling is fluffy whipped cream plus delicious homemade peach jam with big peach chunks!

Peach Mochi Recipe (Daifuku with peach jam filling)

g peach pulp ((Remove peach stone, leave the peach skin on))

water

sugar

g glutinous rice flour

cornstarch

red food coloring ((optional))

g unsalted butter

250 g heavy whipping cream

g sugar

tsp vanilla extract ((optional))

tbsp homemade peach jam ((see my homemade peach jam recipe))

Make homemade peach jam by following this recipe. Keep it in the fridge. (Or you can use store bought peach jam.)

Cook 50g glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down. (We will use this cooked flour to prevent from getting sticky later.)

Add 25g sugar, 250g heavy whipping cream, and 1 tsp of vanilla extract to a large bowl, beat until stiff peaks form. Put the whipped cream in a piping bag, seal the piping bag with a clip, keep it in the fridge.

Add 150g peach pulp (with peach skin on) and 70g water into a blender. Blend until thoroughly smooth.

Add 170g peach juice, 45g sugar, 100g glutinous rice flour, and 30g cornstarch in a large bowl. Optionally, add one drop of red food coloring to make the mixture pink. Stir with a whisk until the mixture is smooth.

Put a sieve on a nonstick pan, strain the mixture through the sieve to get rid of any lumps.

Add 30g unsalted butter to the pan. Stir constantly over medium-high heat until the mixture starts to get lumpy. Lower the heat to medium, keep stirring until the mixture forms a smooth dough. You can use the spatula to cut open the dough to check, the inside of the dough should be the same color and texture as the surface.

Transfer the dough to a container lined with food wrap. Wrap the dough with food wrap while it&#39;s still hot (to prevent a dry skin). Allow the dough to cool down to room temperature, then cool in the fridge for at least 30 minutes.

Apply some cooked glutinous rice flour on your working surface, take out the cooled mochi dough, apply some cooked glutinous rice flour on the dough.

Roll the dough into a long log shape, cut the mochi dough into 8 equal portions. (Or you can do 6 portions if you have a larger mochi mold).

Use your hands or a rolling pin (covered with food wrap to prevent from sticky) to flatten the mochi doughs into 4-inch diameter circles.

Make Peach Mochi Skin

Take a mochi skin, dust some cooked glutinous rice flour on both sides, line the mochi skin on a mochi mold (I used to use a soup ladle or small round-shape bowl).

Pipe in about 2 tbsps of whipped cream and about 1 tbsp of our homemade peach jam in the middle of the mochi skin. Pull the edges of the wrap together to cover the filling, press together the edges to seal well. 

Cut off the extra mochi skin, apply some glutinous rice flour, flip the mochi onto a paper baking cup with the smooth side facing up.

Carve a line with the back of a knife to mimic the suture line of the peach. Optionally decorate with a mint leaf.

Keep in the freezer for 20 minutes for the best texture and taste, serve. Or you can keep them in the fridge overnight.

Assemble Peach Mochis

https://mediavine-res.cloudinary.com/video/upload/t_original/v1657850514/sid1jhdwlnwes1woo43j.mp4

Freshly cooked rice soaked in sweet and creamy coconut milk, paired with sweet and juicy mangoes, this dessert-like main dish could be your most refreshing and appetizing summer dish.

Peach Mochi (Daifuku with peach jam filling)

Indulge in the ultimate sweet treat with homemade Ube Mochi Brownies! Combining the luscious flavors of ube with the chewy texture of mochi, these brownies are sure to satisfy your cravings.

Easiest Ube (Purple Yam) Mochi Brownie Recipe

tsp ube extract

ube (purple yam), mashed

tbsp vegetable oil

glutinous rice flour (aka mochiko or sweet rice flour)

0.5 tsp baking soda

salt

eggs

tsp vanilla extract (omit

tbsp ube powder

Preheat oven to 350°F/175°C

Combine water, butter, oil, and ube extract, mashed steamed ube in a pot over medium heat. Make sure to whisk the mixture until there are no lumps and everything has melted together.

Take it off the heat.

In a large mixing bowl, combine all of the dry ingredients (2.25 cups of glutinous rice flour, 1.25 cups of sugar, a pinch of salt, and .5 tsp of baking soda).

Pour the ube liquid mixture into the dry ingredients. This is optional but you can pour the liquid through a sieve and run a spatula on the top to remove as many lumps from the steamed ube as you can. Stir to combine.

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