Ever since I found out about mochi I knew needed to try it. The nearby asian grocery store has quite a few varieties (both Japanese and Korean types) and most of them contain anko; which is an azuki bean paste. Now though I enjoy azuki and mochi separately, together the texture isn't something I like. What I really wanted to try were those pretty ones with the strawberry in the middle. I even went downtown to Little Tokyo and though they did have a ton of varieties... I didn't see my elusive ichigo daifuku.
I toyed with the idea of making it myself, but if you know anything about mochi, you know it's sticky. Making it yourself takes the stickiness to a whole 'nother level. Plus I don't have a good track record with making desserts like this. So the box of Mochiko rice flour sat lonely in my cupboard for a long time.
Armed with various recipes from questionable cooking sites and some even more questionable youtube demonstrations, I decided my Yamato spirit wouldn't let me stand by ichigo daifuku-less. I was going to make it dammit!
Here's what I did...
In a large, microwave-safe bowl I combined 1 cup of Mochiko rice flour with 4 packets of truvia sweetner (we were out of sugar ;_;), and 2/3 cup of water. I needed more water than this, but I wanted to start off with less and gradually add more. Mix it with a hard spatula until it resembles a clearish bread dough consistancy. I would have taken pictures of the steps but I wasn't planning on making a post about this.
Now pop your bowl in the microwave and nuke it for 2 minutes. Take it out and give it a little mix and if it seems a bit dry add some water to moisten the top and sides. Microwave it another 2 minutes. Now you have mochi!
Cover a large plate and your hands (<- IMPORTANT) in powdered sugar or toasted soybean flour. I used a combination of powdered sugar and some of the rice flour which lent a little of an unpleasent aftertaste so I suggest not using it. You could even use cocoa powder which I'm sure would go nice with the strawberries.
Use the spatula to scoop up a big dollop of the mochi and use your hands to roll it into a ball. It's going to be a bit hot depending on what bowl you microwaved it in so be careful. Once you have it in a ball go ahead and ruin it by flattening it out. Here's where you add your filling. My mission was strawberries so after washing and coring some I added those. But I did do a few experimental ones. One had a strawberry covered in coconut butter and a few others had a hershey kiss stuck into the cored center of the berry. I even did a couple with just straight chocolate, but it gets melty so work fast!
Wrap the mochi gently around your filling and pinch the edges together. Use water if it's not being cooperative. Roll into a ball then roll in the powdered sugar/toasted soybean flour.
You're done. YAY!
Excuse the low quality ipod pictures. Just take my word for it- they turned out great and tasted pretty darn good too. Overall it was much easier than I expected and I wish I had tried it sooner. I'm definitely going to be making this again!