Name: How to Make Ichigo Daifuku at Home
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 60g Shiratama Flour (Glutinous Rice Flour); 20g Sugar; 70ml Water; 150g Red Bean Paste (Either Tsubu-an or Koshi-an are OK); 6 Strawberries (Whole); 2 Tbsp Potato Starch

How to Make Ichigo Daifuku at Home-Japanese Taste

Dessert Finger-food Fruit

Daifuku is a Japanese confection that has been enjoyed since the Edo period. It consists of a portion of anko (sweet red bean paste) wrapped inside of a thin piece of mochi (rice cake).

When it was first introduced, daifuku was only enjoyed by upper class people. However, once it became more recognized throughout Japan, many people began enjoying it as a sweet. Variations of daifuku, such as adding chestnuts to the filling or mixing mugwort into the mochi skin. Among all of the different variations, ichigo, or strawberry daifuku has become the most popular one.

The sweetness of the red bean paste and the natural tartness of strawberries create a wonderful harmony, making these Japanese sweets not only sweet but also packed with flavor.

In regards to anko, there are actually two types of anko - tsubu-an and koshi-an. The only difference between these two types of anko is their textures. “Tsubu-an" has a mushy texture because it is made with mashed whole azuki beans. "Koshi-an", on the other hand, has a smooth texture because it is made with mashed and strained azuki beans. Either types of anko can be used to make daifuku and both are delicious. Some variations of daifuku even contain whipped cream or are made with chocolate instead of anko.

When it comes to fruit daifuku, strawberry is undoubtedly the most popular choice. There are also other types of fruit daifuku that use seasonal fruits such as mandarin oranges, or muscat grapes. However, we’re going to share with you ichigo daifuku in today’s recipe.

Overview

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Total servings: 6

Difficulty: Easy

Ingredients

60g Shiratama Flour (Glutinous Rice Flour)
20g Sugar
70ml Water
150g Red Bean Paste (Either Tsubu-an or Koshi-an are OK)
6 Strawberries (Whole)
2 Tbsp Potato Starch

Expert's Tip

If you want to make traditional Japanese sweets at home, having a pack of already prepared red bean paste may be very helpful. This pouch of Tsubu-an has a grainy texture because it is made with whole azuki beans. Alternatively, if you prefer red bean paste with a smooth texture, a koshi-an version is also available.

Instructions

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1) Gathering the Ingredients

Gather the ingredients. Remove the stems from the strawberries.

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2) Preparing the Filling

Take your prepared anko and divide it into 6 equal portions. Take each portion and form it into a ball.

Tip: If your anko paste is too runny, place it in the refrigerator for a while to allow it to firm up.

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3) Making the Mochi

Mix the shiratama flour and sugar together. Then, make a well in the center of the mixture and pour in the water. Mix the ingredients together until they are fully combined. It should be a very loose liquid at this point.

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4) Microwaving the Mochi

Cover the mixture with a microwave-safe lid and place it into the microwave at 600 watts for 1.5 minutes. Take it out of the microwave, mix the mochi mixture thoroughly from the bottom, and then place it back into the microwave for another minute. You're looking for the mochi dough to obtain a sticky texture.

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5) Cutting the Mochi Into Smaller Pieces

Spread potato starch onto a clean work surface, like a cutting board. Transfer the sticky mochi dough from the bowl to the work surface. Be careful, it’s very hot! Split the dough into 6 pieces. Sprinkle potato starch on the surface so that they won’t be sticky.

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6) Rolling Out the Mochi

Knead each piece of dough, one by one, with your fingers until they reach 8 x 8 cm. Place a piece of mochi on the cutting board (smooth side down) and put a piece of anko in the center. Wrap the anko with the mochi by gently pinching and closing it together with your fingers.

Tip: If you feel that the mochi is too sticky, just sprinkle some more potato starch onto your hands and onto the mochi dough.

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7) Adding the Strawberry to the Daifuku

Place the daifuku, seam-side down, onto a plate. If it's still too sticky, add a bit more potato starch. Use scissors to cut a slit into the top of the daifuku. Place the strawberry on top of the daifuku and it's done!

8) A Tip About Ichigo Daifuku

Daifuku is not suitable for storage in the refrigerator, as the mochi part quickly becomes hard if it is too cold. Also, strawberries are a fresh food. Store them at room temperature in a cool place (10-20℃), away from high temperatures and humidity, and consume them as soon as possible, ideally by the end of the day.