Strawberry Red Bean Mochi (Daifuku)

Made these with leftover dough for Snow-skin Mooncake so these are not authentic daifuku 😛

1 kg glutinous rice flour

1/2 kg icing sugar

200 ml vegetable oil

400 ml milk

red bean paste as needed

fresh strawberries, wash and pat dry

Preheat oven to 400 F

Place flour on baking sheet and bake for 30 minutes; stir flour every 5-10 minutes. To define the flour is cooked or not, you can see how the flour changed in color, instead its original white color, it will turn to brown color. Set aside to cool flour.

Reserve about 1/2 cup cooked flour; for dusting your mold (you can use whatever shaped of plastic mold, wooden mold, or even small bowls)

Mix (either with hand or a mixer) half-cooled cooked flour with icing sugar, oil, milk, bits by bits until ingredients form paste/dough

Dust your mold with reserved cooked flour

Divide dough into balls and flatten each of them. Place red bean paste on the flattened dough and top with strawberry. Roll to seam then press into the mold (if you are using mold)

Serve immediately or chilled

Enjoy~

Print Recipe

Strawberry Daifuku

Ingredients

• 1 kg glutinous rice flour
• 1/2 kg icing sugar
• 200 ml vegetable oil
• 400 ml milk
• red bean paste as needed
• fresh strawberries wash and pat dry

Instructions

• Preheat oven to 400 F
• Place flour on baking sheet and bake for 30 minutes; stir flour every 5-10 minutes. To define the flour is cooked or not, you can see how the flour changed in color, instead its original white color, it will turn to brown color. Set aside to cool flour.
• Reserve about 1/2 cup cooked flour; for dusting your mold (you can use whatever shaped of plastic mold, wooden mold, or even small bowls)
• Mix (either with hand or a mixer) half-cooled cooked flour with icing sugar, oil, milk, bits by bits until ingredients form paste/dough
• Dust your mold with reserved cooked flour
• Divide dough into balls and flatten each of them. Place red bean paste on the flattened dough and top with strawberry. Roll to seam then press into the mold (if you are using mold)
• Serve immediately or chilled
• Enjoy~