Daifuku Mochi Filled with Strawberries
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A Note from Feedfeed
We love the chewy texture of mochi. Mochiko flour is sometimes labeled "glutinous rice flour" but it doesn't contain any gluten. Filled with sweet strawberries and chocolate-hazelnut spread, these mochi are perfect for summertime treat.
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Recipe Card
ingredients
- 1 cup mochiko flour
- 1 cup water
- 1/2 cup sugar
- 1/2 cup potato or cornstarch, for dusting and shaping mochi
- 1/2 cup chocolate-hazelnut spread
- 1/2 cup thickly sliced strawberries
Method
Step 1
In a small nonstick pot, combine mochi dough ingredients. Put heat on medium-high and stir continuously for 7 minutes with a wooden spoon or heat-safe spatula while mochi starts to cook. After 7 minutes of continuous stirring, the mochi should be ready. It will become one sticky mass of mochi.
Step 2
Dust your cutting board with 1/4 cup of cornstarch or potato starch. Scoop the mochi mixture out of the bowl or pot, onto your starch-covered board. Allow the mochi dough to cool for 5 minutes.
Step 3
Cover your hands with starch and dust the top of the mochi with extra starch. Then, carefully reach under the mochi and flip the whole mass onto the other side. The mochi should be completely covered with starch.
Step 4
Form the mochi into a 3-inch-wide log. Pinch off golf-ball-size pieces, using your left hand to pinch and your right hand to pull the mochi away from the log. Continue until you have 7 or 8 uniform pieces.
Step 5
Working one at a time, place 1 slice of strawberry on top of the mochi disk. Top the strawberry slice with 1 teaspoon Nutella. Stretch the mochi over the filling and pinch multiple times to seal.
Step 6
Once the mochi is well-sealed, flip the filled mochi over (seam-side down) and round it out with your hands.
Step 7
Brush off the mochi with a pastry brush if desired. Place the mochi in cupcake liners or leave on the plate to serve.