Taken from:
Description:
Traditional Japanese sweet chewy cake with strawberry-filled centre~
Ingredients:
100g glutinous rice flour
2 tbsp icing sugar
100ml water
Potato starch
150g anko
6 strawberries (15g each)
Directions
1) Cut off stems of strawberries.
2) Split anko into half, and then into 3 to get 6 in total.
3) Shape a piece of anko so its flat and round.
4) Put strawberry in anko and spread the anko up to the stem. Make sure to cover all sides. Place the anko balls in a covered container to make sure they are moist, and store in the refrigerator.
5) Dust baking sheet with potato starch.
6) Add glutinous flour and sugar together in a non-stick bowl. Mix in water with a spatula and make sure there are no lumps.
7) Steam the batter for 15min.
8) Stir the mochi until even and put it on the baking sheet. Dust mochi and hands with potato starch. Split the mochi into half and then into 3 parts to get 6 mochi balls.
9) Shape each piece of mochi into a flat circle, dust off starch with brush and add in the anko ball. Spread the mochi to cover the anko, dusting with starch if it gets sticky. Work quickly as the mochi will not stretch enough to cover the anko ball once it cools.
10) Store at room temperature, best eaten on the day itself.
Remarks:
I like anko mochi a lot, but with a strawberry in the middle seemed a tad bit weird and that the mochi shape looked rather awful due to my poor skills. However, it's still a nice treat :)
The mochi had sparkles on the exterior surface possibly due to the icing sugar in the dough, but I don't think the camera captured it well:
