Spring. It's here and although Winter is my all time favorite season, it's time for that much needed sunshine. I went to the market today and was greeted by a flurry of gorgeous fruit: berries, peaches, and nectarines galore. I was literally a kid in a non-artificial candy store.What to buy? What to make? Oh the possibilities! I ended up making Daifuku, or Japanese mochi treats. I can't think of anything more fitting to welcome in the new season. Luscious strawberries wrapped in green tea tinged mochi. A perfectly refreshing snack for these warm sunny days.
At first, I followed the recipe to a tee which yielded in hard, very unmanageable mochi! Ick. But after some further research, I found that the mochi mixture only needs to be zapped in the microwave for a couple minutes (it's fixed in the recipe). Other than that, this is a quick snack that is fun to make and fun to eat, plus it's looks don't hurt either. So cute!
Green Tea & Strawberry Daifuku (Mochi)
Yields: 12 small Mochi
Recipe from here.
1 cup Mochiko flour or sweet rice flour
2/3 cup strong brewed green tea
1/2 tsp. matcha powder
1/4 cup sugar
6 strawberries, washed with green tops removed
1/4 cup cornstarch
1/4 cup powdered sugar
Stir together the tea and sugar, microwave for 30 seconds or until sugar is dissolved. Stir in the rice flour and cover loosely with plastic wrap, then microwave for 2 minutes. While the mochi mix is microwaving, commune the corn starch and powdered sugar and liberaly dust your cutting board, set the prepared fruit nearby and get out a spoon. Stir mochi and then cook another minute. Once done, carefully turn out onto the dusted surface, WATCH OUT, the mochi will be HOT! Dust your hands in the sugar-cornstarch mix and break off a piece large enough to cover the entire strawberry (eyeball it), flatten it out, then place a piece of fruit in the center. Pinch up the sides and seal, then repeat for remaining mochi dough but be sure to work fast before the mochi gets cold. Keep in the refrigerator or freezer.