Ichigo Daifuku (いちご大福)
Ichigo Daifuku is a delightful Japanese sweet treat that combines the freshness of ripe strawberries with the chewiness of mochi rice cake and the sweetness of red bean paste.
This confectionery masterpiece is created by wrapping a whole strawberry in sweet red bean paste, then encasing it in a layer of soft, pillowy mochi. The result is a harmonious blend of flavors and textures that tantalize the taste buds with each bite.
Originating in Japan, Ichigo Daifuku has gained popularity both domestically and internationally, thanks to its irresistible combination of flavors and its visual appeal. It is often enjoyed during special occasions such as Hanami (cherry blossom viewing) picnics, tea ceremonies, or simply as a delightful snack to brighten up any day.
While traditionally enjoyed as a seasonal treat during strawberry season in Japan, Ichigo Daifuku can now be found year-round in Japanese bakeries, confectionery shops, and even some supermarkets. It has also inspired creative variations, with some recipes incorporating different types of fruit or flavored bean pastes to offer new and exciting flavor combinations.
Making Ichigo Daifuku is quite simple, but requires a delicate touch and careful attention to detail. First, ripe strawberries are selected and washed before being coated in a layer of sweet red bean paste. Then, a portion of mochi dough is flattened and wrapped around the strawberry and bean paste filling, ensuring that it is sealed tightly to create a smooth, uniform appearance.
Sweet Rice Flour
Sweet rice flour, also known as glutinous rice flour or mochiko, is a key ingredient in making mochi, a traditional Japanese rice cake. Unlike regular rice flour, sweet rice flour is made from short-grain glutinous rice, which has a higher starch content, giving mochi its signature chewy texture.
When mixed with water and sugar, sweet rice flour forms a sticky dough that can be steamed, boiled, or pounded into various shapes and filled with sweet fillings like red bean paste or fruit. Mochi is often enjoyed during festive occasions such as New Year’s celebrations or as a delightful snack throughout the year.
Anko (Red Bean Paste)
Anko is a popular ingredient in Japanese cuisine. It’s a sweet red bean paste made from azuki beans, sugar, and sometimes salt.
Anko is commonly used as a filling in various traditional Japanese sweets like dorayaki, taiyaki, and mochi. It can be either smooth or chunky in texture and can vary in sweetness depending on the recipe. Anko has a rich, earthy flavor that pairs well with the delicate sweetness of Japanese desserts.
Ichigo Daifuku (いちご大福)
- Total Time: 30 minutes
Description
Ichigo Daifuku is a popular Japanese sweet consisting of a whole strawberry wrapped in sweet red bean paste and encased in a soft, chewy layer of mochi.
Ingredients
Instructions
- Trim the green stems off your strawberries and wash them. Allow them to completely dry before using.
- In a medium-sized bowl, make your mochi by combining the mochiko, sugar, and water, mixing well.
- Microwave for 1 minute and the mochi should turn into a jello-like texture. Mix a little with a silicon spatula and microwave again for 30 more seconds.
- Coat a clean, flat surface with the cornstarch. Once the mochi has cooled for a few minutes, lay the mochi out flat on the surface.
- Sprinkle a rolling pin with cornstarch and roll the mochi out flat, about 1/4 inch thick, being careful not to tear it. Cut into 8 equal pieces.
- Using your anko, coat each strawberry about 1/4 inch thick. Once each strawberry has been coated, place it pointy side up on the surface and cover each one with a piece of mochi, being careful not to tear.
- Tuck in the mochi at the bottom of the strawberry, being sure to seal it.
- Prep Time: 30 minutes
Nutrition
- Serving Size: 8