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Cooking with Dog

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Ingredients

苺 : 6粒
あん : 150g
Shiratamako : 100g
砂糖 : 大さじ2
水 : 95～100ml
片栗粉 : 適量

Time required

30minutes

Procedure

1) Cut strawberries 00:15
Cut off the calyx of the strawberries.
2) Wrap the strawberries 00:25
Cut the bean paste in half, divide it into 3 equal parts, and roll them.
Spread the bean paste flat and wrap the whole strawberry.
3) Make dough 01:09
Sift the potato starch and spread it on a bat.
Put Shiratamako and sugar in a heat-resistant container and mix.
4) 水を加える 01:26
水を少しずつ加えながら、ダマが無くなるまで混ぜる。
5) 生地を蒸す 01:39
蒸し器は湯気が出るまで温めておく。
4を容器ごと蒸し器に入れ、布巾で包んだ蓋をする。
強火にして15分程蒸し、蒸しあがったら取り出す。
6) Divide the mochi 01:59
Mix the dough evenly and pour into 3 vats.
Sift the potato starch on the mochi and divide into 6 equal parts.
7) 仕上げる 02:28
生地を丸く広げ、2の全体をしっかりと包んだら完成。

Point

・ Shiratama-ko can be replaced with rice cake flour.
・ If the amount of water is small, the dough will be firmer. ・ If the dough gets cold, it will not stretch well and it will be difficult to wrap the strawberries, so be careful.
・ If you use strawberries that weigh around 15g each, the finish will be beautiful.