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Strawberry Daifuku Mochi
Ingredients
  • 10 small strawberries, about 10 grams (⅓ ounce) each (if your strawberries are large, you can cut them in half)
  • 100 to 120 grams (3 ½ to 4 ¼ ounces) anko* (sweetened azuki bean paste: koshian is smooth, tsubuan is chunky)
  • 100 grams (3 ½ ounces) shiratamako* (glutinous rice flour; comes in granules)
  • 50 grams (¼ cup) sugar
  • 150 ml (⅔ cup) cold water
  • plenty of katakuriko (potato starch) for dusting (corn starch can be substituted) (see note)
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