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Stawberry Daifuku
Saturday, 13 August 2011 | posted by Simply bakes

Still in the midst of common test week but all i could think about was baking. So decided to relief my itching fingers of its pain and came up with today's desert of the day, Strawberry Daifuku いちご大福 (strawberry red bean mochi). It is a traditional Japanese Okashi (snack) that is made by coating a strawberry with a layer of homemade sweet red bean paste and finally mochi. I have been watching alot of youtube videos and came across this channel 'Cooking with dog'. Its a cooking tutorial on Japanese Cuisines. I was blown away by it because their videos are really well made. Also, i started thinking how Japanese okashi are so much less sugary or fattening or buttery compared to the usual bakes like cakes, brownies etc. 

The result was impeccable. The red bean paste was nothing, anyone can do it. However, that good thing about homemade red bean paste is that you can adjust the sweetness level to however you want it to be. My parent are not really a big fan of sweets so this recipe is just right for them. :)The mochi on the other hand, woah. Its incredibly soft with a touch of chewiness. We dont want it to be too chewy because we will just be chewing and chewing all day and the mochi never ends. This is perfect. It literally melts in your mouth. The strawberry gives this snack a tanginess to balance out the sweet red bean paste. So when you eat it, you wont feel like your stomach just suffered a major sugar rush. It keeps well too! Even after 3 days in the fridge, the mochi is still very soft and light in texture. So store it in an air tight container if you arent going to finish it too soon though i highly doubt so. :) 

Be really elegant when you enjoy this with a cup of tea. You definitely won't worry about the pounds to gain with this gorgeous and never sinful Japanese snack. Felt a great rush of achievement when i made this and trust me, you won't regret it. Even if you do, never lose faith!  Just smile and carry on.  

Ingredients (makes 6 pieces 

100g Mochiko - Glutinous Rice Flour (3.53 oz)
2 tbsp Sugar
95-100ml Water (3.21-3.38 u.s. fl oz)
Katakuriko -Potato/ Katakuri Starch (for dusting) 

6 strawberries

Red bean paste: 
150g red beans 
4 tablespoons granulated white sugar 
(You can add as much or as little sugar as you want. Just remember to keep tasting your food to get the right sweetness) 

To make sweet red bean paste:
Wash the red beans with cold water and leave it to soak for 15 mins. Drain off the water and put the soaked red beans into a pot with cold tap water. Turn the burner to high until it reaches boiling stage. Then, put a lid onto the pot and turn the heat down to low. Let the red beans simmer in the pot for 50 mins or until it is soft enough to be mashed up. Mash the red beans in the pot and add in 4 tbsp of sugar. Leave to cool.
Prepare the strawberries:
Cut of the leaves of the strawberries and wash them thoroughly. take desired amount of red bean paste and coat the red bean paste all over the strawberry.
To make the mochi: Combine the mochiko flour with the sugar in a non-stick bowl. Gradually pour in the water and stir it continuously with a spatula until a smooth white batter is formed. Be sure not to leave any pockets of flour. Turn on the steamer and put the non-stick bowl in it. Turn on the burner to high and cook the mochi for 15 minutes. Turn off the burner and stir the mochi until even. coat your hands with mchiko flour and sift some flour all over your chopping board. Drop the mochi onto your board and dust some flour over it. Using your hands, spit the mochi into half and then three times again to gain 6 pieces. Flatten the mochi with your hands and dust it with mochiko flour. Wrap the strawberries with the mochi, Stretch the mochi to the tip of the strawberry until covered entirely.
Note: Here you will have to work quickly when the mochi is still hot or else it will not stretch enough to coat the strawberries entirely. 
Recipe adapted from  http://www.youtube.com/watch?v=-Cv5LsqKUXc


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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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