Strawberry daifuku is a Japanese sweet, a chewy dough (mochi) stuffed with sweetened red bean paste and a whole strawberry. During my study in Hong Kong, my local classmates took me to a very traditional Japanese dessert house and introduced me to several Japanese sweets, including this ichigo (strawberry) daifuku, which was one of my favorites. The contrast in both texture (chewy mochi versus smooth paste) and flavour (rich redbeans versus fresh strawberries) makes this a delightful confectionary.
100 g glutinous rice flour
200 ml water
75 g caster sugar
1 tsp green tea powder
150 g red bean puree (canned)
half cup cooked glutinous rice flour for coating
1. Sift the flour, green tea powder and sugar into a large bowl.
2. Slowly add in the water while stirring.
3. Pour the mixture into a greased dish. Make sure you don't have any clumps in your mixture, otherwise pour the mixture though a sieve into the dish.
4. Steam over high heat for ten minutes.
5. Remove from heat and let it cool for 30 minutes.
6. divide the red bean puree in 8 little balls with wet hands or using cling foil.
7. Pour a half cup of cooked rice flour in a wok, then stir fry it for ten minutes over low heat.
8. Divide cooked dough in 8 portions.
9. Assemble daifuku: coat your hands with cooked rice flour, take 1 portion of dough, cover both sides with rice flour to prevent from sticking. Flatten it, then put red bean filling in the middle of the dough and pull the edges of the dough to one point, then twist the ends to seal it and shape it into a ball. Then coat it with cooked rice flour.
10. Using a scissor, cut a X-shape on the top of each daifuku and add strawberry.