1 cup Mochiko (glutinous rice flour--no other flour can be substituted)
1/4 unbleached granulated sugar
2/3 cup water
Katakuriko (potato starch)
food color (optional)
prepared anko (you can boil some aduki beans into a thick paste with sugar or google for recipes)
10 small strawberries, cleaned and hulled
- With wet hands, take a small ball of anko, press it into a thin disk and wrap around a strawberry. Repeat with remaining berries and set aside.
- In a small bowl, mix together well: Mochiko, sugar and water (add a bit of food color if you want tinted mochi).
- With a spatula, scrape the mixture into a microwave safe dish, I used a 8" wide plate with an inch high lip, but a pie plate would be perfect.
- Microwave for two minutes. Remove dough and stir quickly.
- Return to the microwave and cook for 2 more minutes. The dough will bubble up and inflate, but be careful not to overcook or the dough will be too tough.
- Sprinkle the katakuri on top of the dough and on any surface that is going to touch the dough, this includes utencils too.
- Cut off a small piece of warm dough and press it into a circle. I found it easiest to press into a circle on a well starched board, rather than using a rolling pin.
- Plunk an anko covered berry into the center of the mochi disk and carefully pull up two sides of the disk at 12 and 6 o'clock and pinch to seal. Repeat another pinch at 9 and 3 o'clock. Cut off any extra clumps of dough that might bunch up and pinch a again to firmly seal. Set aside and repeat.