Mochi Daifuku

Name: Mochi Daifuku
Cuisine: japanese
Ingredients: 200 g glutinous rice flour (mochiko); 200 ml water; 50 g granulated sugar; 30 g potato starch (or cornstarch) for dusting; 200 g sweet red bean paste (anko); 8 fresh strawberries, washed and dried (optional); Pinch of salt; Plastic wrap, cut into squares; 1 tsp vegetable oil (for greasing the steamer)

Ingredients

200 g glutinous rice flour (mochiko)
200 ml water
50 g granulated sugar
30 g potato starch (or cornstarch) for dusting
200 g sweet red bean paste (anko)
8 fresh strawberries, washed and dried (optional)
Pinch of salt
Plastic wrap, cut into squares
1 tsp vegetable oil (for greasing the steamer)

Instructions

11. In a heatproof bowl, combine glutinous rice flour, sugar, salt, and water; stir until smooth.
22. Place the bowl in a steamer over boiling water and steam for 15 minutes, stirring halfway through.
33. Remove from heat, drizzle vegetable oil, and knead the hot mochi until glossy and elastic.
44. Transfer the mochi onto a surface dusted with potato starch; flatten and cut into 8 equal pieces.
55. Place a spoonful of red bean paste (and a strawberry, if using) in the center of each mochi piece.
66. Gently stretch the mochi around the filling, pinching the edges to seal, and shape into a smooth ball.
77. Wrap each mochi ball with a square of plastic wrap to prevent sticking.
88. Chill the wrapped mochi daifuku for 30 minutes before serving.

Source: llm-generated