thank you very much for this video - I made Ichigo Daifuku using a Microwave about 3 years ago one time but then lost the recipe and the ones I found were all steaming the mochi dough. It's so much more easy to follow when you can see the texture, color and shape in a video as well. Very helpful!
Hi! Sorry, this recipe is specifically using a microwave, you can make mochi on the stove but it takes longer and you need a steamer. I haven't tried the steamer method but you can find steamer recipes on google, hope that helps! Thanks for stopping by :)
Hi! Thanks for your question. I use corn starch to stop it sticking, I haven't tried using glutinous rice flour instead but I'm worried that it might make it stickier. Hope it helps!
Hi! Sorry for the late response. Since mochi is made from rice flour, if it is exposed to air for a prolonged time it tends to dry out. This can also happen if it gets too cold, for example if you put it in the refrigerator. To keep the mochi soft, store it in an airtight container at room temperature and consume within 24 hours. Hope this helps!
Light brown sugar should work (although the texture might be stickier) but I haven't tried it myself so I can't say for sure. Dark brown sugar doesn't work for this. Thank you for your question, hope you enjoy the recipe!
You can, but I don't recommend it because the mochi tends to get a bit hard and the juice from the strawberries starts to leak out. Basically I'd say if you're making them for guests, it's better to make them the day you serve them. If you're trying to reduce waste and save the leftovers then just make sure to wrap them individually in plastic wrap and store in an airtight container to try and keep them as soft as possible. Hope that helps!
Oh no! What does it say on the packaging? Shiratamako (白玉粉) is very coarse and doesn't look like flour. You can also use mochiko (もち粉) for this recipe, but actual rice won't work.
@@SudachiRecipes oh okay i learned on a video on how to turn rice into flour i hope it works for my brother birthday today thank you for your help!! and at the supermarket they didn’t have any other except the one you used in the video, they only had rice not flour but it’s okay :)
Thank you for your comments! You wrap the koshian around the strawberry to stop the moisture from the strawberry making the mochi too sticky, but you can also use tsubuan (chunky red bean paste) or shiroan (white bean paste). Hope it helps!
All of the ingredients are available on Amazon USA and you can find the links to them on my blog sudachirecipes.com/ichigo-daifuku-strawberry-mochi-from-scratch/ Thank you!
Go to an asian grocery store, i found both red bean paste and glutinous rice flower in an asian grocery store and I'm in New Zealand, thats anoutas far away from asia as you can get
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📌 RECIPE DETAILS:
⏰ Time: 10 mins
👥 Servings: 2
🥕 Ingredients:
- 160 g smooth red bean paste - (koshian)
- 8 small/medium strawberries
- 100 g glutinous rice flour - shiratamako or mochiko
- 60 g white caster sugar
- 150 ml water
- cornstarch - potato starch for dusting
📖 FULL RECIPE & INSTRUCTIONS
Website: sudachirecipes.com/ichigo-daifuku/
thank you very much for this video - I made Ichigo Daifuku using a Microwave about 3 years ago one time but then lost the recipe and the ones I found were all steaming the mochi dough. It's so much more easy to follow when you can see the texture, color and shape in a video as well. Very helpful!
Thanks for your comment, glad I could help! Microwaving is definitely quicker and easier. Hope you enjoy the recipe! :)
thank you so much i’ve been searching everywhere where to find this!! now i got the ingredients and now i can make this
I made these today!!! A little imperfect but it's a first try, I love the mix of flavours, thank you for the recipe
So glad you enjoyed the recipe! They can be a bit tricky to shape but practice makes perfect. Thanks for stopping by :)
Thank you for the recipe and video! Making them right now for my second time!
Thank you for trying this recipe! I'm happy to hear that you're making it again! :)
They are so aesthetic :o great job it looks pretty difficult to do !!
this looks so good!!
Hi! I don’t have a microwave. Can I use the conventional stove?
Hi! Sorry, this recipe is specifically using a microwave, you can make mochi on the stove but it takes longer and you need a steamer. I haven't tried the steamer method but you can find steamer recipes on google, hope that helps! Thanks for stopping by :)
just made some. it was delicious!
Glad you liked it!!
hi ! can we replace cornstarch with glutinous rice flower ?
Hi! Thanks for your question. I use corn starch to stop it sticking, I haven't tried using glutinous rice flour instead but I'm worried that it might make it stickier. Hope it helps!
Does the rice flour have to be glutionous?
Yes, it doesn't work with regular rice flour. Thanks for watching!
Thanks for the great tutorial 👍
You're very welcome! Thanks for stopping by! :)
Hi. I have a problem. After a time mochi layer turn hard,, what can i do?
Hi! Sorry for the late response. Since mochi is made from rice flour, if it is exposed to air for a prolonged time it tends to dry out. This can also happen if it gets too cold, for example if you put it in the refrigerator. To keep the mochi soft, store it in an airtight container at room temperature and consume within 24 hours. Hope this helps!
can i use brown sugar instead of white sugar
Light brown sugar should work (although the texture might be stickier) but I haven't tried it myself so I can't say for sure. Dark brown sugar doesn't work for this. Thank you for your question, hope you enjoy the recipe!
Is it okay te refrigerate it over night?
You can, but I don't recommend it because the mochi tends to get a bit hard and the juice from the strawberries starts to leak out. Basically I'd say if you're making them for guests, it's better to make them the day you serve them. If you're trying to reduce waste and save the leftovers then just make sure to wrap them individually in plastic wrap and store in an airtight container to try and keep them as soft as possible. Hope that helps!
one more thing! so i got the same rice flour but it was actual rice not flour what do i do?
Oh no! What does it say on the packaging? Shiratamako (白玉粉) is very coarse and doesn't look like flour. You can also use mochiko (もち粉) for this recipe, but actual rice won't work.
@@SudachiRecipes oh okay i learned on a video on how to turn rice into flour i hope it works for my brother birthday today thank you for your help!! and at the supermarket they didn’t have any other except the one you used in the video, they only had rice not flour but it’s okay :)
@@muzankibutsuji5854 awesome! As long as it's mochi rice it should work out, good luck! And happy birthday to your brother :)
@@SudachiRecipes thank you! :) it did work out and came out good!! he loved them thank you!
also one more question, do we have to add the koshian?
Thank you for your comments!
You wrap the koshian around the strawberry to stop the moisture from the strawberry making the mochi too sticky, but you can also use tsubuan (chunky red bean paste) or shiroan (white bean paste). Hope it helps!
Can i steam it? I don't have a microwave😔..
You can place the bowl in a steamer but I'm not sure how long it takes, there are lots of steamed mochi recipes online. Good luck!
Can we use an oven instead of a microwave?
Hi. You can't use an oven for this recipe, sorry!
NAra had the best strawberry daifuku I miss it so much the lady was warning me not to more than 2 each day lol
It’s impossible to get those ingredients outside japan 😵💫
All of the ingredients are available on Amazon USA and you can find the links to them on my blog sudachirecipes.com/ichigo-daifuku-strawberry-mochi-from-scratch/ Thank you!
Go to an asian grocery store, i found both red bean paste and glutinous rice flower in an asian grocery store and I'm in New Zealand, thats anoutas far away from asia as you can get
It really sucks that america can't get japanese strawberries...
Aren't they the same?
I just love strawberry daifuku, but honestly I don't like this sweet bean paste so much