The first and last time i ate strawberry mochi is in year 2002 in Japan Sendai. It was one of the best thing i ate in Japan. Finally made myself to make it. A lot of work but it is a fulfilling one, fulfill my craving and my stomach.
Ingredients:
1. Fresh Strawberry
2. Whipping cream (300g) with 30g sugar (whipped till stiff)
3. Sponge cake
4. Mochi skin
To make Sponge cake, please follow the steps below:
Ingredients:
3 Large eggs
90g caster sugar
90g cake flour (sifted at least 2 times)
30ml warm milk
30g warm melted butter
1. Whisk eggs with sugar until mixed. Then transfer to hot water bath and continue to whisk non-stop until sugar melted. Remove from hot water bath once the bowl and the egg mixture is warm to touch (about 60 degree celcius)
2. Use a electric beater and beat until the egg mixture is foamy and thick. Test the thickness by lifting up the beater and drip the egg mixture to draw circles. The circle should stay for 3 sec.
3. Beat in warm milk for few more minutes
4. Use a spatula and fold in the flour in 2 or 3 batches (Do not over fold).
5. Fold in the warm butter
6. Pour the mixture into a greased 18cm round tin with baking paper lined.
7. Bake for 18-20mins (When cooked, press the surface of the sponge cake and it shouldnt sink) at 180 degree celcius
8. Unmould the cake immediately and let it cool down on wire rack.
To make Mochi Skin, please follow the steps below:
Ingredients:
150g Shiratamako flour (maybe can substitute with rice flour/glutinous flour)
80g Sugar
1cup Water
Katakuriko flour (potato starch)
1.Mix the water + sugar + shiratamako in a bowl.
2.Microwave for 2 min.
3.Stir with a spoon until the mixture is smooth and elastic.
4.Add 1-2 tablespoon of water (note: do not add too much water if the mixture is very soft). Mix.
5.Microwave for 1 min.
6.Repeat step 3-5 for about 3-4 times until the mixture is smooth, soft, elastic and slightly transparent.
7.Allow the mixture to cool for few minutes.
To make the strawberry mochi:
1. Place generous amount of katakuriko flour on board and drop a spooonful of mochi on it. Coat the top with katakuriko flour and flatten the mochi with a rolling pin or by hand.
2. Line the mochi skin in a small round bowl
3. Drop 2 spoonful of whipped cream and place a whole strawberry in
4. Cover with whipped cream
5. Place sponge cake (can cut using cup) and wrap with the hemming of the mochi skin)
6. Use a cupcake paper holder to hold the strawberry mochi
7. Chill and serve
