Strawberry and Nutella Daifuku Mochi (ヌテラ苺大福)
These Nutella-filled chocolate daifuku mochis are topped with strawberries. You can feel the chewiness from the mochi, the nutty sweetness from Nutella, and the juicy freshness from the strawberries at the same time!
Equipment
- 1 Deep Dish or Bowl
- 1 Cutlery Kife or Fork
- 1 Plate or Tray
- 1 Pair of Scissors
Ingredients
- 200 g Shiratamako (glutinous rice flour)
- 2 tbsp Sugar
- 300 ml Water
- 1 tbsp Cocoa Powder
- 12 heaped tsp Nutella
- some Potato Starch or Corn Starch
- some Cocoa Powder
- 12 Strawberries
Instructions
For the Nutella Filling
- Scoop heaped teaspoons of Nutella onto a plate, and chill in the fridge.
For the Daifuku Mochi
- In a deep dish or bowl, whisk together shiratamako(glutinous rice flour), water, sugar, and cocoa powder until smooth.
- Wrap the dish with cling film and microwave it for 2 minutes at 600W, then, stir vigorously with a cutlery knife for a couple of minutes. Make sure to wear oven gloves when you take the dish out of the microwave as it will be very hot.
- Cover the dish with cling film again and microwave it for another 3 minutes at 600W and stir the mixture for a couple of minutes again. At this step, the mixture should become one big mass when you stir.
- In a plate or tray, put potato starch and cocoa powder and mix well. Transfer the mochi onto the cocoa and starch mixture to prevent it from sticking. Cover the mochi with a lot of starch. The mochi needs to be completely covered with starch.
- Divide the mochi dough into 12 pieces (I made 6 mochis in the photo) with a scraper or knife. Pat the mochi pieces to remove excess starch and cocoa powder.
- Take the Nutella out of the fridge and put a piece of firm Nutella on top of a piece of mochi. Wrap the Nutella with mochi and pinch the bottom of the mochi tightly to seal. Make sure to seal the bottom completely to prevent the filling from leaking. Repeat until you have used up all mochi and Nutella.
To Assemble
- Have a pair of scissors and cut each daifuku mochi. Put strawberries on top of them like in the photo below.
- Once you have topped all mochi with strawberries, enjoy it with a cup of green tea!
Notes
- Daifuku mochi can last for 2 days at room temperature in an airtight container, but I really recommend you eat it as soon as possible because it can be dry and become firm easily.
- You can freeze your mochis in an airtight container before topping them with strawberries for up to 1 month.
- It is not recommended to put daifuku mochi in the fridge because it will make your mochi become firm.