Introduction: Strawberry Red Bean Mochi (Daifuku)
These daifuku are pretty to be served at bridal shower. You can shape the daifuku following the shape of strawberry, or you can mold them as I do.
Step 1: Ingredients and Method
Basically, my daifuku is using the same method as my iceskin mooncake
1 kg glutinous rice flour
1/2 kg icing sugar
200 ml vegetable oil
400 ml milk
red bean paste as needed
fresh strawberries, wash and pat dry
Preheat oven to 400 F
Place flour on baking sheet and bake for 30 minutes; stir flour every 5-10 minutes. To define the flour is cooked or not, you can see how the flour changed in color, instead its original white color, it will turn to brown color. Set aside to cool flour.
Reserve about 1/2 cup cooked flour; for dusting your mold (you can use whatever shaped of plastic mold, wooden mold, or even small bowls)
Mix (either with hand or a mixer) half-cooled cooked flour with icing sugar, oil, milk, bits by bits until ingredients form paste/dough
Dust your mold with reserved cooked flour
Divide dough into balls and flatten each of them. Place red bean paste on the flattened dough and top with strawberry. Roll to seam then press into the mold (if you are using mold)
Serve immediately or chilled
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