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Home >> DESSERT Recipes

STRAWBERRY MOCHI

INGREDIENTS :

16 strawberries, 250g sweet red bean paste, 1.5 cups of sweet rice flour granules, 1 cup of
lukewarm water, 1/4 cup of caster sugar, 1 tsp canola oil, 1 cup of cornstarch.

PREPARATION :

1. Rinse strawberries; Drain; Remove the stems; Set on baking paper.
2. Spread 250g sweet red bean paste in a thick layer on a microwave-safe plate; Put the plate in microwave oven; Cook for 30 seconds; Take the plate out of the oven; Mix the bean paste with a knife; Return the plate to the oven; Cook for 30 more seconds; Take the plate out of the oven; Divide into 16 equal portions; Roll each into a ball; Set on a plate; Cover the plate with a piece of cling film; Chill in the fridge till ready to use.
3. Drizzle a microwave-safe bowl with 1 tsp oil; Coat the entire bowl with the oil with kitchen paper; Add 1.5 cups of
sweet rice flour granules; Gradually stir in 1 cup of lukewarm water; Mix well; Add 1/4 cup of caster sugar; Mix well; Put in the microwave oven and cook for 2 minutes; Take the bowl out of the oven; Mix; Return the bowl to the oven; Cook for another 2 minutes; Take the bowl out of the oven; Mix into smooth batter; Return the bowl to the oven; Cook for 30 seconds; Take the bowl out of the oven; Mix; Return the bowl to the oven; Cook for 30 seconds; Take the bowl out of the oven; Mix.
4. Evenly spread some cornstarch over the counter; Place the hot and sticky dough from the step 3 on the counter; Knead gently for 30 seconds; Gently roll the dough into a thick log; Cut the log into halves; Cut each half into 8 pieces; Cover lightly with a piece of cling film.
5. Dust baking paper with some cornstarch.
6. Take the red bean paste balls from the step 4 out of the fridge; Discard the cling film.
7. Dust your hands with cornstarch; Flatten 1 piece of dough from the step 4; Stretch by pressing the edges with your thumb and forefinger; Arrange a red bean paste ball from the step 2 on the flatten dough; Flatten the ball almost to the edges; Arrange 1 strawberry from the step 1 on the red bean paste with the tip side down; Gently stretch and pinch the dough over the bottom of the strawberry to enclose the strawberry; Pinch the dough together; Lightly roll in your hands to smoothen the sealed edge; Dust with some cornstarch lightly; Loosely cover the stuffed ball with a piece of cling film (repeat the step 7 till the ingredients are used up).
8. Discard the cling film; Arrange the strawberry mochi on serving plates.