Strawberry and cream doughnuts
You could eat a bowl of strawberries and cream… Or you could try these surprisingly easy and incredibly moreish doughnuts, stuffed with strawberry jam and glazed with a white chocolate ganache
Japanese strawberry mochi with azuki
Serves 4
A little effort
Prep:
Cook:
Strawberry mochi is an authentic dessert that we eat regularly in Japan. It looks so pretty filled with azuki bean paste and a whole strawberry
Skip to ingredients
- 100g glutinous rice flourplus extra for dusting
- 30g cornflour
- 50g strawberries plus 8rinsed and stems removed
- 120ml milk (we used oat milk)
- 40g sugar
- 30g azuki bean paste (buy in Japanese grocers or online)
Nutrition: per serving
- kcal275
- fat8g
- saturates5g
- carbs47g
- sugars18g
- fibre2g
- protein3g
- salt0.3g
Method
step 1
Put the rice flour and cornflour in a large microwave-safe bowl.
step 2
Blitz the strawberries, 90ml of the milk and the sugar in a blender until smooth.
step 3
Pour the strawberry milk into the flours and stir until the mixture has a thick yogurt-like texture. Cover with cling film and use a toothpick to poke 10 holes in the film. Microwave for 1½ mins, then mix well. Put the cling film back on and microwave for 2 mins. Take it out and add the butter. Put the cling film back on and leave to cool for 3 mins.
step 4
Tip out onto a lightly floured surface and knead until all the butter has been absorbed – it may be hot, so be careful when handling it.
step 5
Cut the dough into eight equal portions, then flatten into 10cm circles using your hands or a rolling pin.
step 6
Put 1 tsp of azuki bean paste in the middle of a mochi and add a strawberry (pointed-side down) on top. Pull the edges together to cover the filling and press to seal well.
step 7
Arrange them with the sealed edge facing down and cut in half when ready to serve.
