Here is a recipe for some Ichigo Mochi (Strawberry Rice Cakes)! I often double the recipe.
Ingredients
6 fresh strawberries
3/4 cup glutinous rice flour (shiratamako) plus extra for dusting
1 1/2 tablespoon sugar
2/3 cup water
Recipe
Rinse, dry and hull the strawberries.
In a microwave-safe bowl, mix shiratamako and sugar with a whisk. Using a spatula, add water in 3 parts and stir until the mixture is thick. Cover loosely with plastic wrap.
Microwave for ~1 minute. Mix the flour with a wet spatula then microwave for ~1 more minute, mix well with wet spatula. Finally microwave for 30 seconds. Check that the mixture is now a transluscent hue.
add extra flour to a tray and put the mixture on top. Fold in half one time to make it less sticky. Divide into 6 equal pieces.
Put some flour on your hand before flattening and expanding each piece into a flat circle. Put the strawberry on top and cover the fruit from all sides. When all sides of the dough meet at the top, pinch it closed. Form the mochi into a nice round shape. Repeat the process for the rest of the mochi and strawberries. Serve at room temperature.
Enjoy! It tastes best if eaten shortly after being made :)
