Strawberry Mochi Recipe for Instant Pot or Steamer (Ichigo Daifuku)

Method

• 1)

  It’s best to purchase fresh Strawberries on the day you make this because strawberries degrade quickly in the refrigerator. Wash and dry off each strawberry, use a pairing knife to carefully remove just the stem area of the strawberries. Set aside.

• 2)

  In a bowl, add 1 Cup Mochiko, 1¼ Cup Water, ⅔ Cup Granulated Sugar, ½ Teaspoon Oil and stir well with a whisk until it’s completely smooth. Pour the mochi batter into a 7 inch cake pan or oven safe glass bowl.

• 3)

  Pour 1½ Cups of water into the Instant Pot and place the trivet into the pot. Place the cake pan on top of the trivet, seal the Instant Pot lid and set for 20 Minutes High Pressure. When the timer is up, immediately switch the knob to venting to release the steam. Once the pin has dropped, open the lid. Remove the pan from the Instant Pot, pour out any water build up, use a spatula and stir / knead the mochi for about 2 minutes.

  STEAMER METHOD: Place the pan or bowl into steamer that’s already simmering, cover and steam for about 25 minutes. Remove the bowl, pour out any water build up, use a spatula and stir / knead the mochi for about 2 minutes.

• 4)

  Dust your work surface with ¼ Cup Potato Starch, scoop the mochi out onto the starch. Fold the mochi in half, then divide into 10 equal portions. I used a kitchen scale, and divided them into 45g portions. The mochi will still be warm, but it’s easiest to work with when it’s still warm. Dust your hands well with potato starch, form the mochi into a disc shape about 2.75 inches in diameter, place 2 Tablespoons of Anko into the center and gather the edge of the mochi and seal the end by pinching it together. Watch Leo’s video on how to wrap daifuku here Keep your fingers dusted so they don’t stick to the mochi. You may need to add a little starch to the bottom of the mochi to prevent it from being sticky. Use a pastry brush to brush off any excess starch.

• 5)

  Use very sharp kitchen scissors and snip across the top of each daifuku mochi, approximately a third way down. Place the strawberry in the center, and reshape until it looks nice and even. These are best enjoyed immediately.