Ichigo Daifuku - Strawberry Daifuku

Preparation

1. Wash and thoroughly dry the strawberries.

2. Divide the anko paste into 6 portions of 25g each.

3. Wrap each strawberry with a portion of anko.

4. Place the shiratamako in a bowl. Gradually add water while mixing until a smooth consistency is achieved.

5. Then add the mochiko and sugar, and mix well.

6. Loosely cover with plastic wrap and heat for 2 minutes at 600 W. Then mix.

7. Heat for another 1 minute, then 30 seconds, mixing each time.
The dough should become translucent and very elastic.

8. Sprinkle the work surface with potato starch.

9. Place the dough and divide it into 6 portions.

10. Flatten each portion into a circle (the center slightly thicker and the edges thinner).

11. Place a strawberry wrapped in anko in the center.

12. Pull the dough upwards to close and seal underneath. Place with the seam facing down.

The dough is sticky: sprinkle a little starch on the dough and on your hands while shaping!