Vegan Strawberry Daifuku

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a microwave-safe bowl, combine the sweet glutinous rice flour and granulated sugar.

   Oko 1 min

2. 2

   Gradually whisk in the water until the mixture is smooth and lump-free.

   Oko 2 min

3. 3

   Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.

   Oko 1 min

4. 4

   Remove from the microwave, stir well with a wet spatula, and cover again.

   Oko 1 min

   Napomena kuhara: Wetting the spatula prevents the mochi from sticking.

5. 5

   Microwave for another 1 minute, then stir again. Repeat this process one more time for a total of 3 minutes cooking time, or until the mochi is translucent and sticky.

   Oko 3 min

   Napomena kuhara: The mochi should be very elastic and somewhat firm.

6. 6

   Dust a clean work surface generously with corn starch.

   Oko 1 min

   Napomena kuhara: This prevents sticking and helps shape the mochi.

7. 7

   Carefully transfer the hot mochi dough onto the prepared surface.

   Napomena kuhara: Use a wet spatula or scraper to handle the hot dough.

8. 8

   Dust the top of the mochi with more corn starch and let it cool slightly for about 5-10 minutes until it's easier to handle.

   Oko 10 min

9. 9

   While the mochi cools, divide the red bean paste into four equal portions.

   Oko 2 min

10. 10

    Take one portion of red bean paste and flatten it into a disc. Place one hulled strawberry in the center and carefully wrap the paste around the strawberry, ensuring it's fully covered.

    Oko 5 min

    Napomena kuhara: Ensure the strawberry is completely encased to prevent moisture from affecting the mochi.

11. 11

    Repeat this process for the remaining strawberries and red bean paste.

    Oko 3 min

12. 12

    Divide the mochi dough into four equal pieces.

    Oko 1 min

    Napomena kuhara: Keep your hands dusted with corn starch to prevent sticking.

13. 13

    Take one piece of mochi dough and flatten it into a disc, about 8-10 cm in diameter.

    Oko 1 min

    Napomena kuhara: Dust with corn starch as needed to prevent sticking.

14. 14

    Place one strawberry-filled red bean paste ball in the center of the mochi disc.

15. 15

    Gently pull the edges of the mochi dough up and around the filling, pinching them together at the top to seal.

    Oko 2 min

    Napomena kuhara: Ensure there are no gaps for the filling to escape.

16. 16

    Place the sealed daifuku seam-side down on a tray dusted with corn starch.

17. 17

    Repeat for the remaining mochi and filling.

    Oko 5 min

18. 18

    Allow the daifuku to rest at room temperature for at least 30 minutes before serving.

    Oko 30 min

    Napomena kuhara: This allows the mochi to set and become less sticky.