Strawberry Cream Cheese Daifuku Mochi
Chef Keoni shares this amazing recipe for a twist on a local favorite!
Recipe - Foodland Farms Aina Haina
Strawberry Cream Cheese Daifuku Mochi
0
Servings24
0Ingredients
Powdered Sugar, 2 Tablespoons
Cream Cheese, 4 Ounces
Almond Extract, 1 1/2 Teaspoon
Water, 2 3/4 Cups
Sugar, 1 Cup
Mochiko (16 oz.), 1 Box
Katakuriko (potato starch)
Strawberry Preserves, 1/2 Cup
Directions
Ingredients
Cream Cheese Filling
- 2 tablespoons powdered sugar
- 4 ounces cream cheese, softened
- 1/2 teaspoon almond extract
Mochi
- 2 3/4 cups water
- 1 cup sugar
- 1 box of mochiko flour (16 oz.)
- 1 teaspoon almond extract
- katakuriko (potato starch)
- 1/2 cup strawberry preserves
Directions
Cream Cheese Filling
- Combine powdered sugar, cream cheese, and almond extract. Mix until well blended.
- Refrigerate overnight, or until firm.
Mochi
- For mochi, bring water to boil in a large saucepan.
- Stir in sugar and blend until dissolved, then reduce heat to medium low.
- Using about 1/4 cup mochiko at a time, add to water/sugar mixture.
- Stirring mixture constantly to prevent lumps from forming, add in the rest of the mochiko and extracts. Stir until all mochiko is incorporated and mixture is smooth. Dough will be very thick and sticky.
- Dust a work surface liberally with katakuriko.
- Turn hot mochi onto katakuriko and let cool for a few minutes.
- Dust mochi wiith more katakuriko and knead until smooth (latex gloves may be worn to protect hands).
- Pull off a small piece (about 2 Tbsp) of mochi dough. Roll into a ball and flatten.
- Place about 1/2 tsp. each of cream cheese filling and strawberry preserves in the center of the dough, then fold and pinch edges to seal.
- Place sealed edges down on waxed paper and let cool.
0 minutes
Prep Time
0 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Maika`i Organic Powdered Sugar, 16 Ounce
Member Price
$2.99 was $5.99$0.19/oz
Philadelphia Cream Cheese, Brick, 8 Ounce
Member Price
$3.99 was $5.49$0.50/oz
McCormick Pure Almond Extract, 2 Ounce
$7.49$3.75/oz
Crystal Geyser Alpine Spring Water, 1 Gallon
Member Price
$3.69 was $3.99$3.69/gal
Maika`i Organic Cane Sugar, 24 Ounce
Member Price
$3.99 was $6.69$0.17/oz
Blue Star Mochiko Flour, 1 Pound
Member Price
$2.99 was $5.39$2.99/lb
JFC Katakuriko Potato Starch, 12 Ounce
Member Price
$5.99 was $6.99$0.50/oz
Smucker's Strawberry Preserves, 12 Ounce
Member Price
$4.49 was $5.29$0.37/oz
Directions
Ingredients
Cream Cheese Filling
- 2 tablespoons powdered sugar
- 4 ounces cream cheese, softened
- 1/2 teaspoon almond extract
Mochi
- 2 3/4 cups water
- 1 cup sugar
- 1 box of mochiko flour (16 oz.)
- 1 teaspoon almond extract
- katakuriko (potato starch)
- 1/2 cup strawberry preserves
Directions
Cream Cheese Filling
- Combine powdered sugar, cream cheese, and almond extract. Mix until well blended.
- Refrigerate overnight, or until firm.
Mochi
- For mochi, bring water to boil in a large saucepan.
- Stir in sugar and blend until dissolved, then reduce heat to medium low.
- Using about 1/4 cup mochiko at a time, add to water/sugar mixture.
- Stirring mixture constantly to prevent lumps from forming, add in the rest of the mochiko and extracts. Stir until all mochiko is incorporated and mixture is smooth. Dough will be very thick and sticky.
- Dust a work surface liberally with katakuriko.
- Turn hot mochi onto katakuriko and let cool for a few minutes.
- Dust mochi wiith more katakuriko and knead until smooth (latex gloves may be worn to protect hands).
- Pull off a small piece (about 2 Tbsp) of mochi dough. Roll into a ball and flatten.
- Place about 1/2 tsp. each of cream cheese filling and strawberry preserves in the center of the dough, then fold and pinch edges to seal.
- Place sealed edges down on waxed paper and let cool.