Strawberry Cream Mochi | Umami Insider

Ingredients:
- 3 Tbsp Heavy Cream
- 1 cup Koshian (Red Bean Paste)
- ¼ tsp Salt
- ½-1 cup Katakuri Powder (Potato Starch)
- 6 Strawberries

Mochi:
- 2/3 cup Shiratamako (Glutinous Rice Flour)
- 1/3 cup Sugar
- ½ cup Water

Instructions:
1. In a small bowl, beat heavy cream with hand mixer until it forms firm peaks.
2. Using piping bag, squeeze out 6 cream balls on saran wrap lined plate. Put it in the freezer for at least 30 minutes until firm.
3. In a medium bowl, mix koshian and salt with spatula. Wrap around the cream ball and put them back in the freezer.
4. In a small pot, mix all the ingredients of mochi. Add water gradually to the mochi mix until powder dissolves.
5. Once dissolved, heat it over medium heat until the mixture becomes gooey, slimy, mochi-ish texture.
6. Sprinkle generous amount of katakuri powder over a large baking pan or wooden/marble surface in your kitchen.
7. Put mochi over the powdered surface and sprinkle more powder over the mochi. Mochi can be really hot, so be careful when touching it.
8. Once mochi is cool enough to touch, cut mochi into 6 parts.
9. Place cream ball on each mochi and wrap it by extending mochi gently with your fingers to form a mochi ball.
10. Decorate with strawberry.