Ichigo Daifuku (イチゴ大福)

Ichigo Daifuku are small round ball of Mochi (glutinous rice), that is wrapped around a filling of Ichigo (strawberry) covered with Anko (smooth red bean paste). It is then rolled in Katakuri starch (potato starch) to keep it from sticking to everything.

They are absolutely delicious. Chewy on the outside and when you bite it, there is the sweetness from the Anko and a burst of juice from the strawberry. Everything balances out and it’s like a party in my mouth. I love anything that is sweet and chewy so I absolutely loved these when I tried them at a recent Chef’s Armoury event. There’s another one happening on 11 September at 1pm if people are interested.

Thanks to Chef’s Armoury, I have a recipe for Ichigo (Strawberry) Daifuku  to share with everyone. Enjoy!

Ichigo (Strawberry) Daifuku

Serves: 6

Preparation time: 5 mins + 5 mins cooling

Cooking time: 15 – 20 mins

Ingredients:

  • 6 strawberries (about 2.5cm round) – de-stemmed, washed and dried
  • 100 grams Shiratamako/Mochiko – Glutinous Rice Flour
  • 2 tablespoons Japanese White Sugar
  • 120 – 140 millilitres water
  • Potato/Katakuri Starch (for dusting)
  • Pre prepared chunky red bean paste

Method:

  1. Wrap a layer of red bean paste around the strawberry to create a ball.
  2. Dust the bottom of a tray with potato starch and set aside.
  3. Combine sugar and shiratamako in a rice cooker.
  4. Slowly add water and mix with a silicon spatula until you have a smooth paste.
  5. Cook in a rice cooker on ‘steam’ mode for about 15 – 20 minutes.
  6. Stir with a spatula dipped in water until smooth and turn out onto the tray with potato starch.
  7. Dust your hands and prepared mochi with potato starch.
  8. Let the mochi cool for a couple of minutes until touchable and divide into 6 balls.
  9. Press balls into disks and stretch each one around the strawberry/anko balls.
  10. Twist the bottom to seal in the strawberry and shape the ball.
  11. Enjoy straight away!

A whole plate of Ichigo Daifuku. Yum!

Dorayaki and Ichigo Daifuku

Tip: Do not put them into the refrigerator, otherwise they will go hard and will not be chewy.

Happy nom nom nom-ing!