Strawberry Mochi (Ichigo Daifuku)

INGREDIENTS :

6 strawberries

150g red bean paste

100g glutinous rice flour (roughly 3/4 cup)

20g sugar (2 tbsp)

150 ml water

potato starch/cornstarch (for dusting)

INSTRUCTIONS :

1. Wash the strawberries, remove the stems, and pat dry them.

2. With wet hands, make six, equal-sized balls of red bean paste.

3. Cover the strawberries with red bean paste, but leave the pointy end of the strawberry uncovered — you should wash your hands and dry them every time you wrap one strawberry.

4.Add glutinous flour and sugar to a medium-sized, microwave-safe bowl.

5.Whisk until blended, then add water in three batches, stirring with a silicone spatula as you add until the mixture is thick and lump-free.

6. Cover with cling film, but not tightly — air should be able to circulate — then, microwave for a minute in a 1000W microwave.

7. Take the bowl out and stir the mixture with a wet silicone spatula.

8. Cover the bowl loosely with cling film again, then microwave for another minute.

9. Take the bowl out and stir the mixture with a wet silicone spatula.

10. Cover the bowl with cling film loosely, then microwave for 30 seconds. The end result should be a thick, translucent mochi.

11. Generously sprinkle a baking tray with cornstarch, then add the mochi to the tray.

12. First, use a silicone spatula or a kitchen scraper to fold the mochi in half, then cut it into six, equal-sized pieces.

13. Dust your hands with cornstarch and flatten each piece of mochi into a 7.5cm circle or a square.

14. To assemble, place a strawberry on top of the flattened piece of mochi, strawberry side down, then cover the strawberry completely with mochi.

15. With both your hands, shape the mochi into a roundish shape.

16. Serve at room temperature and eat within two days.