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
- Heat 1/3 cup of water and 1/2 cup of sugar in a pan.
- Add 1/4 cup of anko powder in the pan and stir well, then set aside.
- Wash the strawberries and remove the calyxes.
- Wrap a strawberry with about a spoonful of anko and round it to make a ball.
- Make 6 balls.
- Put the shiratama-ko in a heat-resistant bowl.
- Mix 2/3 cup of water and 1/4 cup of sugar in a small bowl.
- Pour in the shiratamako, making sure to stir well.
- 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.
- Stir the mochi quickly.
- Dust a flat pan with some katakuri-ko starch.
- Also, dust your hands with some katakuri-ko.
- Remove the hot mochi from the bowl to the pan by hands.
- Dust your hands with more katakuri-ko starch and divide the mochi into 6 pieces by hands.
- Make 6 flat and round the mochi.
- Put a piece of strawberry and anko filling on a mochi piece and wrap it by stretching mochi, then round the daifuku.
- Repeat the process to make more pieces.
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!