![]() The trick to easy handling of the dough is cornstarch (not white flour) on your hands and work surface. If not you can make the paste from a can of adzuki beans (p. Use the smooth adzuki paste (koshi-an) that comes in a pouch. The strawberries are enrobed in sweet bean paste and then wrapped in the mochi dough. Choose flavorful medium size strawberries that will be easy to handle. The dough is very pliable and is drawn up around the strawberry and pinch closed likeĪ dumpling. The dough is quite sticky, but you’ll soon get the hang of it. It does work, but the rice flour has a slight scent of Thai rice and is softer (p. I have also experimented with a Thai brand of sweet rice flour. (If you cannot find this ingredient, I’ve provided a recipe for making the dough with regular Japanese sweet rice flour from Koda Farms that comes in a box and is more readily available. The granular rice flour (shiratamako) used to make the mochi is available in most well stocked Asian grocers or on line. ![]() ![]() This confection does take a little bit of time and technique, but if you want to try something new, and don’t mind a little clean up, it is well worth it. She delighted the students with this contemporary combination of strawberry, red bean paste, and mochi dough. Her specialty is western style cakes and pastry, but she also makes wonderful Japanese desserts. Junko “J.J.” Joho, baking teacher extraordinaire and a dear friend from Tokyo, came to Boston to teach a few cooking classes in my home.
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