Make This: TORA's Ichigo Daifuku Mochi
Celebrate National Rice Cake Day on November 29 with this recipe for strawberry mochi from Miku Toronto and TORA’s head pastry chef, Aiko Uchigoshi.
Preparation time 20 min
Cooking time 2 min
- ¾ cup shiratamake (sweet rice flour)
- ⅔ cup water
- ¼ cup sugar
- 1 Tablespoon corn starch
- ⅔ cup sweet red bean paste
- 6 whole strawberries
- Cover each strawberry with an equal portion of red bean paste. Try making them as round as possible. Set aside.
- Place rice flour and sugar in a microwave-safe bowl. Pour the water in slowly and mix well with a spatula, making sure to remove all the lumps until you get a homogenous batter.
- Cover the bowl loosely with parchment paper. Microwave for 1 minute. Mix well with a wet spatula. The mixture will be runny and floury.
- Cover again with parchment paper and microwave for the second time for 1 minute. Mix well with a wet spatula. By now, the batter should start to have the consistency of mochi, with an off-white colour.
- Cover again and microwave for the last time. This time for 45 seconds. If the mochi is a translucent colour, it is done.
- Sift some corn starch onto a baking tray and place the mochi on top. Use necessary heat protection as the mochi (and the bowl) will be very hot.
- With a spatula, fold the mochi in half, then divide it into 6 equal portions.
- To assemble your strawberry mochi, take a portion of the mochi and gently flatten and expand into a 3-inch diameter disk. Place one portion of the strawberry and red bean paste filling at the centre of the mochi disc, then gather the mochi and pinch together to completely seal the filling. Gently shape the mochi into a round ball.
- Repeat for the rest of the mochi.