Directions
- Wash the strawberries and cut off the leaves.
- Divide the bean paste into balls (you need as many balls as there are strawberries).
- Form the paste in the shape of a flat disc and cover all the strawberries with it.
- Place the strawberries in the fridge while the dough is being prepared.
- Mix flour, sugar and water in a bowl.
- In a pot smaller than the bowl, pour water halfway through. Then bring it to the boil.
- Place covered bowl with dough on top of the pot with boiling water (remember that bowl shouldn't touch the surface of the water).
- Steam the dough for 15 minutes. Stir halfway through and at the end of cooking (the dough must not have any lumps).
- Prepare a pastry board or countertop, cover with baking paper and sprinkle with potato starch.
- Place the dough on the board, wait 5 minutes for it to cool a little and roll it out to a thickness of about 5 mm, sprinkling with starch all the time.
- Place the dough with the paper on a baking tray and put it in the fridge for 10 minutes.
- Take the strawberries and the dough out of the fridge. Using a round mould cut out a circles from the dough.
- Using a brush, remove excess starch from the shaped pieces and wrap the strawberries tightly by gluing the edges together.
Ingredients
300 g sweet bean paste - anko (recipe)
150 g strawberries
100 g glutinous rice flour (mochiko)
50 g sugar
180 ml water
potato starch
Japan
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