Get ready to make some moreish strawberry mochi balls. This recipe will serves 6 and only takes 40 minutes to prepare but just 3 minutes to cook! Each inchigo daifuku is about 150 calories. Your creations will also turn out pure white as we are not making pink coloured daifuku. You can refer to our article on how to make this!
Rinse, dry, and hull the strawberries. Divide the red bean paste into 6 same-size balls. Wrap the strawberries with paste. Leave the tip of the fruit uncovered.
In a microwave-safe glass bowl, mix shiratamako and sugar with a whisk. Using a spatula, add water in 3 parts and stir until the mixture is thick. Cover loosely with plastic wrap.
Microwave 1 minute (for 1100W microwave). Mix the flour with a wet spatula. Then microwave for 1 minute again. Mix well with the wet spatula. Finally, microwave for only 30 seconds. Check that the mixture is now a translucent hue.
Sift corn starch on the tray and put the mixture on top. With a silicone spatula or kitchen scraper, fold in half one time so it won’t be as sticky and then divide into 6 equal pieces.
Put some corn starch on your hands. Flatten and expand each piece into a ball. Put the red bean paste-covered strawberry on top of it, with the tip facing down. Start covering the fruit from all sides and use your thumb to hold the strawberry mochi on top.
When all sides of the dough meet at the top, twist, and close. Form it into a nice round shape. Repeat the process. Serve at room temperature.
Make sure your hands are washed and dry completely each time you handle the red bean paste as the paste is very sticky.
If you would like to know how to make the anko paste for your strawberry mochi, here is an easy home red bean paste recipe.