Ichigo Daifuku
Ingredients: Egg white, Glutinous rice flour, Sugar, Trehalose, Strawberries · 120 min cook time · 350kcal · $12.16
Ingredients
1ea Egg white, 150g Glutinous rice flour, 50g Sugar, 20g Trehalose, 8ea Strawberries, 200g Cream-infused white bean paste, 1pinch Salt
Instructions
1. Measure egg white and whip it to create a marshmallow-like texture.
2. Mix glutinous rice flour with water until it gradually turns into mochi.
3. Add sugar to the mochi mixture and turn off the heat. Let the dough cool down a bit.
4. Add Trehalose to the mixture.
5. Knead the whipped egg white into the mochi mixture to add a fluffy feeling. Continue heating and stirring until the egg white solidifies and the mixture is fluffy and marshmallow-like.
6. Check the firmness of the mochi. It should be soft for ichigo daifuku. Turn off the heat and let it cool.
7. Remove the stems from the strawberries using a stem remover or the tip of a knife. Make a small cut to preserve the juice.
8. Wrap each strawberry with cream-infused white bean paste.
9. Take a portion of the prepared mochi dough, flatten it, and wrap it around the bean-paste-covered strawberry.
Source: Watch the original video