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Ichigo Daifuku (いちご大福) – Mochi with Strawberry and Red Bean Paste
More recipes: Japanese Recipes · Asian Desserts · All Asian Recipes
Ichigo Daifuku (いちご大福) – Mochi with Strawberry and Red Bean Paste
Laura Chen
8
30 Minuten
10 Minuten
130
Japanese
Dessert
Ichigo daifuku are Japanese mochi with a whole strawberry and sweet red bean paste inside. The soft, sticky rice shell wraps around the sweet anko, and the strawberry adds juice and tartness. You cook the dough in the microwave, so you do not need a steamer.
Ingredients
- 8 fresh strawberries, washed and dried
- 200 g sweet red bean paste (anko), divided into 8 equal portions
- 100 g mochiko (sweet rice flour)
- 150 ml water
- 50 g sugar
- Starch (potato or corn), for dusting
Instructions
- Start by wrapping each strawberry in a portion of red bean paste. Try to cover the strawberry completely, but leave the tip uncovered so it looks attractive.
- In a microwave-safe bowl, mix the mochiko, water, and sugar. Stir well until smooth.
- Cover the bowl with plastic wrap and place it in the microwave. Heat the mixture at 600 watts for 2 minutes, then stir and heat for another 2 minutes, until the dough turns sticky and translucent.
- Dust a work board generously with starch to prevent sticking. Turn the hot mochi dough onto the board and dust the top of the dough with starch too.
- Once the dough is cool enough to handle, divide it into 8 equal pieces.
- Take a piece of dough and press it into a flat circle. Place a bean-paste-wrapped strawberry in the center of the circle, with the tip of the strawberry facing down.
- Gently lift the edges of the mochi dough and enclose the strawberry and bean paste completely. Press the seams together lightly to seal them. Repeat with the remaining strawberries.
- Let the mochi rest seam side down so the surface stays smooth.
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More recipes: Japanese Recipes · Asian Desserts · All Asian Recipes