HAH! I am the funniest ever. *hears the bells of corny-ness pealing in the distance* Okay, I’ll shaddup now. Well, with the bad lyrics anyway.
The blood orange curd is still sitting in my fridge, and the butter has been put back in the fridge. I’ll do it tomorrow, I promise. And whilst you ‘tsk tsk’ away, let me show you what’s been occupying my little hands in the stead of making pastry.
Strawberry Mochi Recipe
In the style of Japanese ichigo daifuku, the addition of a whole, fresh strawberry to the middle makes for a lovely & fresh summertime treat!
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Mom had been speaking to her friend during the week, and her friend had shared her excitement about discovering the ‘idiot-proof’ method of making Korean-style daifuku! Idiot proof? Hrmph, we’ll see!
So, we mixed and whisked and filled and patted and…
Guess what? They really are utterly foolproof!
Ingredients for Chapsal Dduk (Korean daifuku)
- 2 cups glutinous rice powder (sticky rice powder)
- 1 1/3 cups water
- 1/2 cup caster sugar
- 1 pinch of salt
- potato starch
How to Make Korean Daifuku Mochi Recipe
1. Whisk together the sticky rice powder, water, salt and icing sugar in a large, microwave-proof glass bowl. Make sure that there are no lumps at all, it needs to be completely mixed together and smooth.
2. Once it’s all mixed up, microwave it for 1-2 minutes on your microwaves ‘high’ power setting, then remove it, give it a thorough stir and mix it all up, then microwave for another 3-4 minutes, or till it has tripled in size.
3. Remove it from the microwave, and give it a good stir before emptying it onto your starch-covered tray. Cover the surface of the mochi with potato starch, then push it to the corner and pull off a small handful.
4. Using your fingers, press it into a circle with a hollow in the middle, then place a heaped tbsp of filling (in this case, we were using sweetened red beans) in the hollow, and then pinch closed the edges around it.
5. Lightly dust any sticky bits of the surface with corn starch, then quickly wrap in clingfilm as exposure to air will dry them out and make them form a rough skin.
You have to work quickly with these as you need to get them wrapped in clingfilm as quickly as possible, but it makes for some misshaps and some laughter, especially if you’re making these with someone else.
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Filling – you can use almost anything, from tinned sweetened red beans, chestnut paste (not puree) or sweet potato mash! They store wonderfully in the freezer, and you just need to remove them and leave them to thaw for 1-2 hours (depending on their size) before serving!