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Matcha Mochi Strawberry Daifuku

1

  • Prep Time1 hr 30 mins
  • Total Time2 hrs
  • Makes16 pieces
Matcha Mochi Strawberry Daifuku

Produced by Aimee Nishitoba, Photography by Christie Vuong, Prop Styling by Madeleine Johari, Food Styling by Matthew Kimura.

This treat—daifuku refers to mochi sweets—was a childhood favourite of recipe developer Matthew Kimura. You can buy red-bean paste in Asian grocery stores, but making your ow is worth it.

  • 1 cup dried adzuki beans, rinsed

  • 2/3 cup brown sugar

  • 1/4 tsp salt

  • 16 small strawberries, hulled

  • Cornstarch, for dusting

  • 1 cup sweet (glutinous) rice flour, such as mochiko

  • 1/2 cup granulated sugar

  • 2 tsp matcha powder

Instructions

  • Combine adzuki beans with enough water to cover in a small saucepan set over high. Bring to a boil, then drain. Add fresh water to cover beans by 2 in. Return to a boil, then reduce heat to medium. Simmer until beans are tender and easily mashed, about 1 1⁄2 hrs. (Top up with more water to ensure beans are covered during simmering.)

  • Drain beans, then transfer to a food processor. Whirl until mostly puréed, with some pieces remaining. Scrape purée back into pot, then add brown sugar and salt. Set over medium-high. Cook, stirring constantly, until mixture thickens, about 10 min. Set aside to cool.

  • Scoop bean purée into 16 heaping-tbsp-sized balls. Working with 1 ball at a time, use your palm to form each into a disc and place a strawberry in the centre. Fold disc around berry and pinch to enclose. Refrigerate until needed.

  • Dust a 9 × 13-in. baking sheet with cornstarch. Set aside.

  • Whisk rice flour with granulated sugar and matcha powder in a medium microwave-safe bowl. Whisk in 1 cup water until blended. Cover bowl with plastic wrap. Microwave on high for 2 min. Stir well with a rubber spatula. Re-cover with plastic wrap and microwave 30 more sec. Repeat stirring and heating one more time until a slightly translucent dough has formed.

  • Immediately scrape hot dough onto prepared sheet. Sprinkle more cornstarch overtop and coat hands with cornstarch to prevent sticking. Use a small rolling pin or your hands to stretch dough into a 1⁄4-in.-thick square. Coat the blade of a knife in cornstarch and cut mochi into 16 squares.

  • Place the tip end of an adzuki strawberry in the middle of a mochi square. Gently pull mochi and cover the balls. Pinch ends to seal. Repeat with remaining adzuki strawberries. Serve immediately.

Kitchen tip Make the adzuki purée up to 1 week in advance. Daifukus are best served day-of but can be refrigerated in an airtight container for 1 day.

This recipe is part of a series of vegan desserts made with matcha by recipe developer Matthew Kimura.

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