Strawberry Daifuku Mochi

Every year, when the strawberry floods in the market, “pretty foods with the strawberries” image starts disturbing my mind too. The desire to put it on a dessert is much bigger than eating it  sono mama (Japanese term to imply something “as it is”) like other fruits. Haha.. so here is the mochi version. See the recipe below.





》150 gram (1 cup) MOCHI FLOUR (もち粉), or any kind of rice flour in Japan 👉🏻 I used 上新粉 (joushinko) which is cheaper than mochi or shiratamako flour, even it’s sold in 💯 yen shop 😂

⚠🇲🇨 Jangan pakai tepung beras dari Indonesia karena teksturnya beda sama beras Jepang, nggak akan bisa kenyal begini ntar

》30 gram (2 Tbs) SUGAR 👉🏻 I used powdered sugar

⚠ Sift together sugar and flour before use

》200 ml (1 cup) WATER

》POTATO STARCH aka katakuriko (片栗粉) as needed, this is used during working with the mochi dough

》FOOD COLORING if needed


For filling:

》minimal 250 gram sweetened RED BEANS PASTE aka an (餡), use koshian (漉し餡) instead which is finer than tsubuan (粒餡)👌

》STRAWBERRIES, pick the small ones




(1) Microwave use 👉🏻 In a heat-proof bowl, mix flour-sugar mixture with the water, stir until all powder is dissolved. Cover with plastic wrap, steam in 600 W for 30 seconds.

⚠ In this step, I had divided the white and pink mochi dough in the different biwls and steamed them together. Pink mochi got ready sooner because it’s less volume.


For steaming mochi dough, basically you can use microwave, steamer pot, or even sauce pan like custard making (yet be careful of overcooked risk). I used microwave for easy handling. Don’t worry it’s totally safe for your health 😊

(2) Take dough out of microwave/pot, uncover, and stir 👉🏻 some of the dough may have been clotted, that’s what we want to see

(3) Repeat step 2 for 3-4 times until dough gets like glue and pick able with your hand

(4) In between the time of waiting your dough ready, make the fillings. Scale koshian for two types of mochi:

⁃ 25 gram koshian balls for mochi with the strawberry outside 👉🏻 we’re going to put the strawberry on top after split the mochi + filling 3/4 height 

⁃ 20 gram koshian balls for mochi with the strawberry inside 👉🏻 flatten it and make it thicker in the center, then use it to wrap each strawberry (see my video)

⚠ Use the plastic wrap to help you shape the balls

(5) In the table/countertop you’ll use for shaping mochi, sprinkle katakuriko to avoid the dough gets sticky on the surface. Flatten the dough with your palm or roller, make it 3-5 mm thick, cut into squares.

⚠ I tried with round shapes, but it left much remaining dough which made the bottom side of mochi wasn’t good look (the overlapped folds seemed so obvious)

(6) Put koshian ball in the center of squared dough, bring all sides of square to the top covering the koshian ball, make them folded just like when you wrap a box with fabric (see picture below)

Wrapping koshian ball filling in daifuku mochi looks like hira tsutsumi method in this furoshiki guide

(7) Pinch the dough layers in the bottom of mochi to make it neat and smooth

For the daifuku mochi with the strawberry inside

(8) Split the mochi in half heightway to see how beautiful the strawberry and paste combination look like

For the daifuku mochi with the strawberry outside

(8) Cut the center from the top to the bottom for about 3/4 height of mochi, then put strawberry on it

Strawberry Mochi

Enjoy! Keep your mochi moist by storing it in a covered container for later consumption.


Leche Asada (Chilean Milk Custard)

#Chilean #eggcustard >> Leche Asada. Recipe: (1) Caramelize 6-8 Tbs sugar in the baking pan, add little water (2) Mix 6-8 eggs and a litre or a quart of milk in the bowl, add spices, pour into baking pan (3) Bake in 350 F for 45 minutes #recipega Posted by @egadioniputri via Instagram

Strawberry Choco Muffin

Strawberry choco muffins – Believe me, it was my #firsttrial in making #muffin, which is actually a simple recipe. No mixer, no dirty hands. I never tried before just because I didn’t have the muffin pan. Yet, I once tried #baking cupcake by using pan for “bolu kukus” (one single aluminium pan, small and high for Indonesian traditional cake like this) 😀 #recipega #strawberrymuffins #muffins

Recipe: Strawberry Muffins All Recipes with my modification by adding the chocolate chips and vanilla extract.
Suggestion: I used to reduce sugar portion in baking recipes, but for this time I say, “Add more sugar”! 😛

Posted by @egadioniputri via Instagram

Chicken Butter Curry and Roasted Garbanzo

Feels like in an Indian restaurant! First attempt of cooking chicken butter curry and grilled garbanzo beans for the bread’s mate (well I dont know its name but it’s exactly same texture and taste with naan and different with pita bread). Having not stock of veggies for salad, so I sauteed onion, broccoli, sliced carrot, cabbage, mushroom, and little leftover spinach. #dinner #chickencurry #chickenbuttercurry #garbanzobeans #grilledgarbanzo #garbanzo #indiancuisine #recipega

Posted by @egadioniputri via Instagram

Recipe for chicken butter curry: Zingy butter chicken curry – Food
Recipe for grilled garbanzo beans: Crispy Roasted Chickpeas  (I used raw beans)

Cannot find the Chicken Butter Curry (or Butter Chicken Curry? whatsoever) recipe? Here I pasted it.


  • 60g butter
  • 1½ tbsp olive oil
  • 1 onion, diced
  • 750g chicken thigh fillets, quartered >> me: diced in one-bite size
  • 4 garlic cloves, minced
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger >> me: finely mashed fresh ginger
  • 3 tsp garam masala >> me: unfortunately hadn’t bought it, replace it by adding ground clove, ground cinnamon, ground nutmeg, etc. any seasonings in my kitchen 😀
  • 1¾ cups tomato passata >> me: chopped fresh tomato
  • ⅓ cup cream >> me: skipped, didn’t have it
  • 1½ tbsp sugar
  • ½ cup Greek yoghurt >> me: sorry I never stocked yoghurt for cooking, so replaced it with coconut cream 😛
  • Sea salt & white pepper
  • Handful coriander leaves >> me: skipped
  • Small handful pistachios, chopped roughly >> me: garbanzo beans
  • Steamed jasmine rice and naan bread, to serve >> me: only naan instead

Preparation method

  1. Heat butter and oil in saucepan, over medium-high heat. Add onion and cook for 5 mins. Add chicken and cook for 3 mins.
  2. Add garlic, chilli powder, cumin, coriander, ginger and garam masala to saucepan. Stir to coat chicken with spices. Cook for 2 mins.
  3. Add passata, cream and sugar to chicken pan and bring to a simmer. Reduce heat to medium-low and simmer gently for 10 mins until chicken is cooked through. Remove butter chicken from heat and stir through yoghurt. Season to taste.

Happy cooking! Nehi, nehi..