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Strawberry Yuu-Hime Mochi Dumplings

Ingredients

Directions

Wash the strawberries, take off the hulls and carefully pat them dry with paper towels.
Add the matcha to the shiro-an.
When it's well mixed, divide into 6 portions.
Invert a strawberry and cover 2/3 with the white bean paste.
If the bean paste is soft, use a paper towel as shown here.
Form the part that will face forwards into a V.
They should be cone-shaped.
Spread plenty of cornstarch onto a large cutting board.
Put shiratama flour into a heatproof container, and add water little by little.
Add sugar and mix well.
Cover loosely with plastic wrap, and microwave for 2 minutes (at 600w).
Take it out and mix well.
Microwave for another minute.
When it puffs up, take it out and mix again.
It's done when it turns shiny as shown in the photo.
Take the dough out onto the cornstarch.
If you can drop the dough on the board so that it's as flat as possible, the following steps will be easier.
Dust the top of the dough with cornstarch.
Spread the dough out by pressing with your fingers and lifting it until it's about 30cm x 20cm in size.
It's hot to start with, but cools down quickly.
When the dough has cooled completely, cut off the rough edges to straighten them and slice the dough into 6 pieces.
Wrap a piece of dough around each paste-covered strawberry as if you were dressing it in a kimono.
The ends stretch out a lot, so arrange them however you like.
You can wrap it round and round to make a baby princess.
I stretched out the end of the dough to the back, to look like a long train on a princess kimono.
When it's shaped like this, it's easier to eat.