How To Make Japanese Strawberry Daifuku Ichigo Using a silicone spatula, slowly add the water in 3 parts—a total of 150 ml water (⅔ cup minus 2 tsp) for the 100 g shiratamako bag and ¾ cup water for the 120 g bag. stir until the mixture has reached a thick consistency. cover loosely with plastic wrap. first, microwave the mixture for 1 minute (for 1100w microwave). Pour 150 ml water into the bowl and mix until smooth. cover with plastic wrap and microwave for 1 minute 30 seconds at 600w. carefully peel back the plastic wrap. use a spatula to scrape down the sides of the bowl and mix the cooked lumps into the rest of the mixture. cover again and microwave for 2 minutes at 600w.
How To Make Japanese Strawberry Daifuku Ichigo Instructions. rinse the strawberries and remove green leaves. then dry them completely. (make sure to dry them properly before covering them with the red bean paste.) divide the red bean paste into 6 equal sized balls. flatten each ball and wrap each strawberry with the red bean paste. set them aside. Mix the mochiko and sugar in a large microwave safe bowl. stir in the water and mix until fully combined. cover the bowl with plastic wrap and microwave for one minute. remove from microwave and stir. microwave for 30 second increments until mochi is smooth, thick, and pliable. ( see video above for visual. Add glutinous rice flour and sugar to a microwave safe bowl and lightly mix with a whisk. gradually add water while mixing. add beet powder for coloring, adjusting to your preferred shade. cover the bowl with plastic wrap or a microwave safe lid and heat at 500w for 1.5 minutes. remove and mix well. Make sure strawberries are dried off. divide red bean paste into 9 chunks. roll each chunk into a ball and flatten with your palm. wrap each strawberry in red bean paste, forming a ball. place red bean and strawberry balls in fridge while preparing the mochi. in a heat proof bowl, whisk together shiratamako and sugar.
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