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Thursday, November 18, 2010

Ichigo Daifuku

Mochi is a after meal desserts for the japanese,Ichigo daifuku is basically strawberry in a mochi.
Daifuku was originally called Harabuto mochi(腹太餅), which means one can fill up his stomach by eating it, (hmm, probably because of the generous amount of filling and the glutinous rice dough?).
Later, the name was changed to Daifuku mochi(大腹餅, big belly rice cake). Since the pronunciation of Fuku(腹, belly) and Fuku(福, fortune) is the same in Japanese, the name was further changed to Daifuku mochi(大福餅), and eventually it is known as Daifuku(大福, big fortune).

For the standard mochi skin you need

100g Shiratamako/Mochiko - Glutinous Rice Flour (3.53 oz)
2 tbsp Sugar
95-100ml Water (3.21-3.38 u.s. fl oz)

For the fillings you need

Katakuriko -Potato/ Katakuri Starch (for dusting)
150g Anko - Sweet Red Bean Paste (5.29 oz)
6 Strawberries (15g/0.53 oz per piece)

First remove leaves from strawberries.

Divide Red Bean Paste into 6 equal portions
Rolling them into balls.

Place strawberry in the center of Red Bean paste,
by pressing down the red bean paste
encasing the strawberry.
(place on a plate,cover with plastic wrap and set aside)

Dust baking dish with corn starch.

In a bowl, mix Glutinous Rice Flour & sugar with water.
Place into steamer,steam for 15 mins.

Scrap the mixture, onto the baking dish.
Knead to form dough of sixs,make into balls flatten.

Wrap the fillings in the center of the dough.
Ida takimasu!
Mochi made with mochi-ko are more sticky and less elastic, they dissolve more quickly on eating and do not have such a "rubbery" consistency, on comparisons mochi from Shiratama-ko are more elastic and subtle in flavor.

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