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Ichigo Daifuku

Strawberry Mochi Ichigo Daifuku from Scratch (イチゴ大福)


  • Author: Yuto Omura
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x

Description

How to make Strawberry Mochi "Ichigo Daifuku" from Scratch (イチゴ大福)


Ingredients

Scale
  • 8 Medium Strawberries (Approx 150g)
  • 160g (5½oz) Koshian Smooth Azduki Bean Paste (If heating, use 180g or 6oz)
  • Corn Starch or Potato Starch (for sprinkling)
  • 100g (¾ cup) Shiratamako Glutinous Rice Flour (OR Mochiko)
  • 60g (⅓ cup) White Granulated Sugar
  • 150ml (​⅔ cup) Water

Instructions

Anko

NOTE: These steps are for anko that is sticky and difficult to roll, skip if necessary!

  1. If your koshian (smooth adzuki paste) is too soft and sticky to roll into balls, put it in a sauce pan and heat on low, stirring continuously.
    heating anko paste in a pan
  2. When it starts to get thick and slightly pale in colour, remove it from the heat. Be careful not to overcook, it should still be a bit sticky and will dry out further when cooled.
    Pale anko red bean paste
  3. Transfer to a bowl and cover with a damp towel to stop it from drying out too much. Leave to cool until it's cool enough to touch, approx 20-30 mins.

Strawberries and Anko

  1. First, wash your strawberries and dry them thoroughly.
    dry the strawberries
  2. Cut off the stems and place them on kitchen paper with the cut part facing down. (The kitchen paper with absorb the excess liquid.)
    Strawberries on kitchen paper
  3. Take your anko paste and divide it into 8 pieces. (about 20g per ball)
  4. Roll them into balls. (If it gets sticky, wash your hands and dry thoroughly before carrying on.)
    roll the anko into balls
  5. Lay a piece of baking parchment on a plate or container.
  6. Flatten a ball of anko in your hand and place the strawberry in the middle with the point facing up.place the strawberry in the centre of the anko
  7. Wrap the anko around the strawberry and then roll it to neaten up the ball shape. Leave the tip of the strawberry showing so that you know the position of the strawberry.
    Leave the tip of the strawberry showing
  8. Place the anko wrapped strawberry onto the baking parchment and repeat for the rest.
    place the anko wrapped strawberries on parchment paper
  9. Cover the plate or container in cling film or a lid and store in the fridge until later.

Mochi

  1. In a microwavable bowl, add 100g of dango flour with 60g of granulated sugar and mix well with a whisk while they're still dry.
    Whisk sugar and shiratamako (mochiko) together
  2. Add 150ml water to the dry ingredients and whisk until more or less smooth.
    whisk sugar, shiratamako and water until smooth
  3. Cover the bowl with cling film and microwave for 1 and 1/2 minutes on 600W.
    cover bowl with cling film
  4. Take it out and mix well with a spatula (don't use a whisk here, the mixture will get stuck), making sure to scrape the edges and incorporate any lumps into the rest of the mixture.
    mix mochi mixture with spatula
  5. Put the cling film back over the top and return to the microwave for 2 minutes 600W.
  6. While it's microwaving, cover a tray with corn starch or potato starch.
    cover a surface or stray with corn starch
  7. Take the bowl out of the microwave and mix vigorously with the spatula until the mochi looks translucent and not white anymore.
    Mix mochi dough until translucent
  8. Use the spatula to scrape the mochi dough onto the corn starch tray.
    Scrape the mochi dough onto a corn starch covered surface
  9. Sprinkle corn starch generously over the top of the mochi and spread it out as thin as you can into a large rectangle. (Make sure to cover your hands with corn starch before touching it and be careful because it will be hot! I use my hands but you can also use a starch covered rolling pin or the back of a spoon to spread it out.) If it breaks you can pinch the hole back together. If it gets sticky in places, add more starch.
    spread the mochi dough into a thin layer
  10. Cut the mochi into 8 equal squares.
    cut the mochi into 8 pieces

Assembly

  1. Cover your hands generously with starch and pick up a piece of mochi, placing it on your palm.
    Place a piece of mochi on your palm
  2. Put the anko covered strawberry in the middle of the mochi with the strawberry tip facing down. (This is why we left it a bit exposed earlier, so we know where it is.)
    place strawberry point facing down
  3. Pull two opposite corners of the mochi over the base of the strawberry, and pinch them together until they stick.
    pinch the corners together
  4. Repeat for the other 2 corners and close any gaps by pinching them together.
    pinch the dough to close any holes
  5. Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper or container with corn starch. (You can also put them in cupcake cases)
    roll the mochi in a cupped hand
  6. Repeat for the other 7 strawberries, washing your hands when they get sticky. (Dry hands thoroughly and coat with cornstarch before picking up the next mochi)
    completed mochi
  7. Brush off any excess starch.
  8. Eat immediately or keep in the fridge for one to two days.
    finished ichigo daifuku
  9. Enjoy!

Notes

You can use other fruits in this recipe such as grapes, kiwis and small clementines.

If your mochi gets holes you can pinch them closed because the dough is very sticky.

Make sure to have a bowl of corn starch or potato starch nearby just in case the mochi gets stuck to your hands.

  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Category: Sweets
  • Method: Microwave
  • Cuisine: Japanese

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