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1
Wash the strawberries, remove the hull, and pat dry with a paper towel.
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2
Divide the koshi an into 30 g portions and roll into balls.
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3
In a microwave safe bowl, add shiratamako, sugar, and 150 ml of milk and let it rest for a while.
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4
When the flour has absorbed all the moisture, stir well.
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5
Cover with plastic wrap and microwave at 600 W for 2 minutes.
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6
Remove from the microwave and stir well with a wooden spatula.
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7
Microwave for another minute.
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8
Check the consistency, add a little amount of the remaining milk, and stir.
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9
Microwave for another minute, and taste.
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10
Repeat this process for about 3 times until the floury taste fades away.
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11
To the mixture from Step 4, add condensed milk as much as you like and mix.
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12
On a vat or tray dusted with katakuriko (or cornstarch), divide the mochi dough into six even portions.
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13
Place the mochi dough dusted with katakuriko between 2 sheets of plastic wrap and roll them out.
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14
Remove 1 sheet of the plastic wrap, place the koshi an in the middle of the mochi dough, and wrap them up into daifuku.
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15
It's totally a matter of preference.
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16
But if you give a little height to the daifuku, the final shape of the daifuku, topped with the strawberry, will turn out to be more balanced.
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17
Cut incisions to the daifuku and place a strawberry in the middle.
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18
Done.
