Ichigo Daifuku & Bean Daifuku (Japanese Strawberry Mochi Sweets)

Steps

1. 1
   Mix the shiratamako glutinous rice flour with water until well combined to form the base dough.
2. 2
   Whip the egg white separately until it resembles fluffy marshmallow, then fold it into the rice flour mixture to add lightness.
3. 3
   Heat the mixture while stirring continuously until it turns into a mochi-like sticky texture, then stir in the sugar.
4. 4
   Turn off the heat and let the dough cool slightly, then mix in the trehalose until the once-clear egg white turns opaque and sets — this signals the dough is ready.
5. 5
   For the bean daifuku, spread glutinous rice in a bamboo steamer and steam it for about 45 minutes until fully cooked.
6. 6
   Transfer the steamed rice into a mochi-pounding machine, add a little salt and rock salt, and pound until it becomes chewy, traditional-style mochi.
7. 7
   Boil the red peas with a touch of salt to prepare the bean filling for the bean daifuku.
8. 8
   Cook white bean paste together with fresh cream to create a creamy 'milk anko' for the ichigo daifuku.
9. 9
   Carefully remove the strawberry stems using a specialized tool, cutting shallowly to avoid losing juice.
10. 10
    Wrap each whole strawberry with the milk anko to form a ball.
11. 11
    Wrap the strawberry-anko ball with the softened shiratamako mochi dough, sealing the edges to form the ichigo daifuku.
12. 12
    Take a portion of the pounded mochi, wrap it around the cooked red bean filling, and seal to form the bean daifuku.
13. 13
    Arrange the finished daifuku neatly, let them cool slightly, and they are ready to serve or sell.