30 minutes
Masumi Kitajima
PROFILE
INGREDIENTS
SERVES 6
Original recipe (1X) yields 6 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 0.5cup glutinous rice flour (shiratamako)
- 0.5tbsp sugar
- 180ml smooth red bean paste (koshian)
- 6 strawberries
- 0.5cup water
- cornstarch (for dusting, as needed)
DIRECTIONS
- 1
Divide the red bean paste into 6 equal portions (30g each) and roll them into balls. Flatten each into a 3-inch (approx. 7–8cm) circle, place a strawberry in the center, and wrap the paste around it. It’s okay if the tip of the strawberry is visible.
- 2
In a microwaveable bowl, combine the glutinous rice flour and sugar. Gradually add the water, whisking until the mixture is smooth and free of lumps.
- 3
Cover with plastic wrap and microwave at 500W for 2 minutes. Remove and stir vigorously with a spatula as if kneading the dough.
- 4
Cover again and microwave for another 2 minutes at 500W. Stir well with a spatula until the dough becomes glossy and translucent.
- 5
Cover one last time and microwave for 1 more minute. The dough is now ready.
- 6
Generously dust a tray with cornstarch and place the hot dough on it. Divide into 6 equal pieces using a dough scraper (bench scraper).
- 7
Once the dough has cooled slightly but is still warm, stretch a piece of dough over one of the bean paste-covered strawberries from Step 1. Coating your hands with cornstarch to prevent sticking, stretch the dough downward and pinch it closed at the bottom.
- 8
Enjoy!
RecipeID
975
Tips & Notes
・Make sure to stir the dough firmly until it becomes glossy.
・The dough is very sticky during assembly, so work quickly while keeping your hands and the surface well-coated with cornstarch.
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Vegetable Chef & Specialist At her Tokyo-based cooking studio, "Weekend Citron," she celebrates the natural flavors of seasonal produce. Through her classes, she inspires others to appreciate the beauty of vegetables and the joy of a good meal. Thanks to her signature style—combining colorful table decor with clever vegetable techniques—she is a sought-after partner for major food brands, leading numerous product and recipe development projects. She also stays busy as a writer, consultant, and guest instructor. She holds the prestigious "Vegetable Sommelier Pro" certification in Japan. Weekend Citron’s philosophy is simple: "Healthy and Fun!" The classes focus on creating dishes that are as beautiful as they are nutritious. Known for her approachable take on global flavors and ingenious seasonal recipes, her studio is fully booked, welcoming a constant stream of students.