Mochimugi Sweets – Strawberry Daifuku
This is a very easy strawberry daifuku recipe made in the microwave. Using mochi barley flour keeps the mochi soft even the next day.
Ingredients
| ≪Ingredients≫ | Makes 20 pieces |
| Mochimugi flour (barley flour) | 200 g |
| Sugar | 80 g |
| Water | 400 ml |
| Strawberries | 20 |
| White bean paste (Shiro-an) | 400 g |
| Potato starch (Katakuriko) | as needed |
Instructions
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Remove the stems from the strawberries. Wrap each with a portion of white bean paste (divided into 20 portions) and shape into balls.
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In a deep heatproof bowl, mix the mochi barley flour and sugar. Gradually add the water while stirring well.
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Cover loosely with plastic wrap and microwave for 3 minutes. Take out and stir well. Repeat this process 3 times.
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Transfer the cooked dough onto potato starch, divide into 20 portions, flatten each piece by hand, and wrap around the strawberry-an filling from Step 1.
