Japanese cuisine · Desserts & Sweets

Ichigo Daifuku

Mochi with a whole strawberry at its core, wrapped in white bean paste and soft glutinous rice dough.

Ingredients · for 6 servings

• 12 strawberries
• 300 g white bean paste (shiroan, or substitute light anko)
• 200 g glutinous rice flour (shiratamako or mochiko)
• 160 g sugar
• 300 ml water
• 80 g cornstarch
• 1 pinch salt

Instructions

1. Wash the strawberries, pat dry, remove the green calyx and let the fruit dry on paper towel for 15 min. - moisture would make the mochi soggy.
2. Divide the white bean paste into twelve portions, flatten each one and wrap it around a strawberry, tip pointing up, so that only the tip stays exposed; chill.
3. Mix glutinous rice flour, sugar and salt, stir in the water until a smooth, thin batter forms, and steam it covered over boiling water for 15-18 min.
4. Beat the batter vigorously twice with a wet wooden spatula while steaming, until it turns glossy and falls heavily from the spatula.
5. Turn the hot dough out onto a surface dusted thickly with cornstarch, divide into twelve pieces and press each with dusted hands into an 8 cm disc.
6. Set one bean-paste-wrapped strawberry, tip down, on each disc, gather the dough at the top, seal well, and serve the ichigo daifuku seam-side down the same day.