Also known as strawberry daifuku. (Ichigo means strawberry in Japanese.) This is a Japanese dessert made with strawberries, sweetened red bean paste, and mochi. It is very yummy, and well worth the effort! To find all of the ingredients, you will most likely need to pay a visit to your local Asian market. By the way, mochi has made an appearance on my blog before.
What You Will Need
- 2 dozen strawberries, washed and hulled
- 17.6 oz bag of anko sweetened red bean paste
- 1/2 box (1/2 lb) of Mochiko rice flour
- 1-1/2 cups water
- 1 cup sugar
- 1/2 cup water
- Plenty of corn starch (for dusting)
Step 1: In your hand, form a small amount of anko into a 1/4″ thick disc. Place a strawberry in it and wrap the anko around it. Repeat for the rest of the berries. (You may need to rinse your hands occasionally.) Place the anko-covered berries on a plate and place in the refrigerator.
Step 2: Make the mochi. Combine the rice flour and 1-1/2 cups water in a large microwave safe dish. Cover the dish and microwave on high for 2 minutes and 30 seconds. Stir. Recover and microwave on high an additional 2 minutes and 30 seconds.
Step 3: While the mochi is cooking, combine 1 cup sugar and 1/2 cup water in a small pot. Dissolve completely over medium heat, stirring often.
Step 4: Pour the sugar water into the mochi dish. Stir until well incorporated. See pictures below for the desired consistency.
Step 5: Take the strawberries out of the refrigerator. Prepare a baking tray with wax paper and corn starch. Dust the top of the mochi and your hands with plenty of corn starch.
Step 6: In your hand, take a small amount of mochi and work it into a disc, like you did with the anko. (The size of your mochi disc will depend on the size of the berry, but having a little bit extra to work with is best.)
Step 7: Place a berry pointy side up in the middle of the mochi disc. Wrap the mochi around the anko covered berry. Dust with corn starch. Repeat for the rest of the berries. (You will most likely have left over mochi. It is delicious. I encourage you to eat it.)
Step 8: Finish off the daifuku by dusting off the excess starch with a brush. These will keep for a few days in the refrigerator.
You may have been wondering why I disappeared for a little while. Well, it sort of has to do with this post. Right now I am studying abroad in Japan, so what better way to communicate this than with a Japanese dessert? Anyway, I made a second blog to document my travels in Japan. I’ll still be writing posts for Sparkle and Sprinkle while I’m abroad, but they won’t be as often. For more consistent posts, please follow my Japan blog, It’s Raining Cats and Mochi.