Saturday, August 6, 2011

Who Loves Sweet Treats? I Do!

Good evening bloggers. I want to welcome you all to our first day (or night depending on where you are) of Dessert Week! We will be taking a tasty Asian dessert straight out of Mae's Kitchen and into our own. When you think dessert, you don't typically go straight for Asian dessert, do you? I know I was blind to it until Mae showed me this recipe. Well, I'm glad she did. So, let's grab our aprons and get in that kitchen!

Ichigo Daikufu

You will need:

  • 1 cup shiratama-ko (glutinous rice flour)
  • 1/4 cup sugar
  • 2/3 cup water
  • For The Filling
  • 1/3 cup water  
  • 1/2 cup sugar, 1/4 cup dried anko powder, or 1/2 cup premade anko (sweet red bean paste)
  • 6 strawberries
  • katakuriko potato starch or corn starch for dusting

  1. Heat 1/3 cup of water and 1/2 cup of sugar in a pan. 
  2. Add 1/4 cup of anko powder in the pan and stir well, then set aside. 
  3. Wash the strawberries and remove the calyxes. 
  4. Wrap a strawberry with about a spoonful of anko and round it to make a ball. 
  5. Make 6 balls. 
  6. Put the shiratama-ko in a heat-resistant bowl. 
  7. Mix 2/3 cup of water and 1/4 cup of sugar in a small bowl. 
  8. Pour in the shiratamako, making sure to stir well. 
  9. Put the bowl in the microwave and heat the dough for about two minutes. Stir the dough, then continue to heat the dough in microwave until the dough inflates. 
  10. Stir the mochi quickly. 
  11. Dust a flat pan with some katakuri-ko starch. 
  12. Also, dust your hands with some katakuri-ko. 
  13. Remove the hot mochi from the bowl to the pan by hands. 
  14. Dust your hands with more katakuri-ko starch and divide the mochi into 6 pieces by hands. 
  15. Make 6 flat and round the mochi. 
  16. Put a piece of strawberry and anko filling on a mochi piece and wrap it by stretching mochi, then round the daifuku. 
  17. Repeat the process to make more pieces.
  18. Enjoy!

I hope you all enjoyed this sweat treat from our friend, Mae. Have a sweet and savoury evening and I will see you all tomorrow for possibly the *best* cheesecake recipe ever! Happy blogging and I'll catch you on the flip side!