Strawberry, Rose, and Almond Daifuku Mochi
This daifuku consists of rose flavored mochi stuffed with almond paste (marzipan) and strawberry!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g mochiko ( (just shy 3/4 cup), see note)
- 2 tbsp sugar
- 120 mL water ((1/2 cup))
- 1 tsp rose water
- 1 drop pink gel food coloring ((optional))
- 5 strawberries (hulled)
- 125 g marzipan (see below for homemade recipe) ((about 1/2 cup))
- potato starch (as needed)
- 45 g almond flour (1/2 cup)
- 55 g powdered sugar (1/2 cup)
- 2 tbsp corn syrup
Instructions
- 1
If making homemade marzipan, mix almond flour, powdered sugar, and corn syrup in a small bowl until a paste forms. If using store bought marzipan, skip to the next step.
- 2
Divide marzipan into five equal pieces. Roll each piece into a ball and flatten into a circle about 3-4 inches in diameter.
- 3
Place strawberry in the center of the marzipan circle. Bring the edges of the marzipan around the strawberry to wrap it. Repeat for the remaining strawberries. Set aside.
- 4
In a small mixing bowl, mix mochiko, sugar, water, rose water, and food coloring. Transfer to a microwave safe dish lined with a wet dishcloth.
- 5
Cover and microwave for two minutes, or until mochi batter is translucent and solid.
- 6
Turn out cooked mochi dough onto a workspace that is lightly dusted with potato starch; this will help keep it from sticking.
- 7
Divide mochi into 5 equal pieces.
- 8
Roll out a piece of mochi into a flat circle, approximately 3-4 inches in diameter.
- 9
Wrap mochi around strawberry/marzipan ball and pinch ends together. Dust with more potato starch to seal the sticky edge.
- 10
Repeat with the other 4 mochi pieces and strawberries. Daifuku must be eaten the day it is made.