Strawberry Nutella Daifuku with Vanilla Bean Mochi
Ichigo daifuku - but with a twist! Add some vanilla bean paste into your microwaved mochi and sub the usual red bean for Nutella. Neapolitan lovers will be scrambling for a taste of this stuffed mochi dessert!
- Prep time
- 15 min
- Cook time
- 3 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 6 small strawberries (washed, dried, and cored)
- 6 tsp Nutella
- 100 g shiratamako (can substitute mochiko)
- 20 g sugar (about 2 tbsp)
- 1 tsp vanilla bean paste
- 150 g water
- katakuriko (potato starch) (for dusting)
Instructions
- 1
Add shiratamako, sugar, water, and vanilla bean paste in a bowl. Mix to combine.
- 2
Transfer mochi batter to microwave safe bowl (I line my bowl with a damp washcloth) and cover well with plastic wrap, another dish, or other cover. Microwave for 2-3 minutes or until mochi becomes evenly translucent.
- 3
Carefully dump cooked mochi onto a surface lightly dusted with katakuriko. Divide into six pieces. While you work with one piece, keep the others covered with a damp cloth so they don't dry out.
- 4
Flatten one piece (either with a small rolling pin or your hand) of mochi dough. Place a teaspoon of Nutella in the center and gently spread, but do not push the Nutella all the way to the edges.
- 5
Place a strawberry in the center of the Nutella.
- 6
Wrap the mochi around the strawberry, pinching the edges to seal. Dust in katakuriko.
- 7
Repeat for the rest of the 5 pieces. Daifuku is best eaten the day it is made.