Cook Along: 餅 — The Culinary Codex

Cook Along: 餅

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1 cup (150g) mochiko (glutinous rice flour / sweet rice flour)
1/4 cup (50g) granulated sugar
2/3 cup (160ml) water
Potato starch or cornstarch for dusting
200g sweet red bean paste (anko / tsubuan)
Fresh strawberries, washed and dried (optional for ichigo daifuku)

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