Strawberry Red Bean Mochi Daifuku
Updated: Feb 14
I have been trying to slowly ease away from using too much food colouring in my desserts and find that freeze dried fruit can compensate for that and here I am going to show you one of the application you can use the freeze dried fruit powder for. Not only do they add a natural colour to a dessert, they also add a punch to the flavour as well. Freeze dried fruit or fruit powder unlike in the past, is now easily available in a lot of delicatessen and I have seen them in some local supermarket here in Australia as well.
If you are unable to find freeze dried powder, you can definitely omit this ingredient in the mochi and they will still taste great.
One thing to bear in mind though is that this mochi is only best when consumed on the same day that they are made, which is why the recipe only makes six. If you are interested in making your own smooth red bean paste, click on my "Smooth Red Bean Paste" post.
Yield: 6 Strawberry mochis
Strawberry Mochi Dough
110 g Glutinous Rice Flour
30 g Corn Flour
40 g Caster Sugar
180 g Milk
5 g Freeze Dried Strawberry Powder
15 g Vegetable Oil]
For the Dusting powder
3 tbsp Glutinous Rice Flour
1 tsp Freeze Dried Strawberry Powder
150 g Red Bean Paste
6 Washed and dried Strawberries
1. Prepare the cooked dusting flour by placing three tablespoon of the glutinous rice flour on to a frying pan and dry cook for 3 - 5 minutes over low heat. Transfer the cooked flour onto a bowl and leave to fully cool before using for dusting.
2. To prepare the mochi dough, mix together all of the ingredients except for the vegetable oil with a whisk or a fork until well incorporated and there are no lumps present.
Cover the bowl with a cling film and poke a few holes. Place over the steamer on medium to high heat and steam for approximately 25-30 minutes or until the dough turns translucent and there are no liquid in the mixture.
3. While the mochi dough is cooking, prepare the strawberry fillings. Scoop 6 small scoop of the red bean paste then roll them out to a smooth balls. Wash the strawberries and pat them dry. Cut off the stem. Press the strawberries with the pointy par sticking out, cover the strawberries with the red bean paste 2/3 of the way. Set aside until the mochi dough is ready.
4. Once ready, lightly dust a tray with glutinous rice flour then transfer the dough on to it and leave to cook until you can handle it with your hands.
5. When the dough is cooled enough to handle, knead pinching into the dough with both your hands and gradually add in the oil. Once all the oil are added, divide them into 6 equal portions. If the dough is sticky to handle, lightly dust with some glutinous rice flour. Dust off any excess flour.
6. Press each portion of the mochi dough to a flat disc then scoop a ball of red bean paste of approximately 25-30 g into the centre. Fold all the corners to the centre then pinch the seam to seal. Gently press the dough flat on the palm of your hands and repeat the same process for the rest of the dough.