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Recipe by Sweetceliacworld
Try the gluten-free and lactose-free Mochi/Ichigo Daifuku: delicious Japanese sweets with fresh strawberries and Rigoni cream. Learn more about the tradition!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: In a saucepan, combine flour and sugar and mix, then put on the heat with water (the flame should be low).
Step 2 of 4: Stir with a wooden spoon for at least 10 minutes until you get a smooth, gummy, and sticky mixture.
Step 3 of 4: Turn out onto a silicone mat well dusted with potato starch and work with a rolling pin to make rectangles.
Step 4 of 4: Put the hazelnut cream and the strawberry inside and close.
In gray: not detected
| Average values | Per serving43 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 634 kJ152 kcal | 1,492 kJ357 kcal |
| Fat | 0.12 g | 0.29 g |
| of which saturated fatty acids | 0.03 g | 0.08 g |
| Carbohydrates | 38.06 g | 89.56 g |
| of which sugars | 18.29 g | 43.03 g |
| Fibre | 0.25 g | 0.59 g |
| Protein | 1.82 g | 4.29 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
