snackJapanesemedium

Strawberry Cream Daifuku

Name: Strawberry Cream Daifuku
Prep time: 40 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 120 g Glutinous rice flour (mochiko); 50 g Granulated sugar; 150 ml Water; 120 ml Heavy whipping cream; 15 g Powdered sugar; 80 g Strawberry jam; 20 g Cornstarch (for dusting)

Pillowy pink mochi wrapped around a swirl of sweet strawberry jam and fluffy whipped cream — Japan's ichigo daifuku with a dreamy creamy twist.

From Nutrola's curated recipe library

40 min6 servings

Nutrition Facts (per serving)

Values are per serving

228Cal

2 g

Protein

38 g

Carbs

7 g

Fat

Ingredients

Glutinous rice flour (mochiko)
120 g
432 Cal
Granulated sugar
50 g
200 Cal
Water
150 ml
0 Cal
Heavy whipping cream
120 ml
408 Cal
Powdered sugar
15 g
58 Cal
Strawberry jam
80 g
200 Cal
Cornstarch (for dusting)
20 g
70 Cal

Instructions

1
Whip the heavy cream with the powdered sugar until stiff peaks form, then chill while you make the dough.
2
Whisk the glutinous rice flour, granulated sugar, and water into a smooth batter. Microwave in 1-minute bursts, stirring between each, until thick and translucent.
3
Dust a work surface generously with cornstarch, turn out the hot dough, and divide it into 6 pieces.
4
Flatten each piece into a disc, add a spoonful of whipped cream and a dollop of strawberry jam in the center, then pinch the edges shut and roll smooth.
5
Dust with more cornstarch, chill for 10 minutes to set, and serve the same day.

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