Mochi-Covered Strawberries
- 3/4 cup mochiko (sweet rice flour)
- 3 tablespoons sugar
- Potato starch (for dusting)
- 8 medium strawberries, stems removed
- 1/4 cup koshian (sweet red or white bean paste; optional)
- Find mochiko and koshian at Japanese markets or online.
- Mix mochiko, sugar, and 1/3 cup plus 2 tablespoons cold water in a small bowl. Cover with foil. Bring 2" of water to a simmer in a large pot. Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid. Steam until mixture is translucent and gummy, 20-22 minutes. Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms.
- Meanwhile, schmear strawberries all over with bean paste, if using.
- Sprinkle a surface lightly with potato starch; turn out mochi on top. Dust with more starch; cut into 8 pieces. Stretch a piece of mochi around a strawberry to encase; pinch together to close. Roll between your palms to smooth; brush off excess starch. Repeat with remaining mochi and strawberries.
- Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.
sweet rice, sugar, starch, strawberries, koshian, online
Taken from www.epicurious.com/recipes/food/views/mochi-covered-strawberries-56389993 (may not work)