Wild Blueberry Daifuku Mochi Food

BLUEBERRY MOCHI

Steps:

• Stir sugar in melted butter.
• Add milk and mix well.
• Add eggs and mix.
• Stir in baking powder, mochiko, and vanilla.
• Pour into ungreased 9x13" pan.
• Fold in the blueberry pie filling creating a marbleized look.
• Bake at 350f for 1 hour or until toothpick tests clean.

ICHIGO DAIFUKU - STRAWBERRY MOCHI

Steps:

• Mix the sugar and water together in a large saucepan and bring to the boil.
• Remove from heat and add mochiko.
• Stir until smooth, then turn the heat down and return pot to burner.
• Heat for 2 more minutes, stirring often.
• Let cool for 15 minutes, stirring occasionally.
• When cool, take the mochi and make it into walnut sized balls then flatten them.
• Cover strawberries all over with a thin layer of the bean paste.
• Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
• The ichigo daifuku are now ready, serve as desired.