Matcha Mochi Strawberry Daifuku

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.