Ichigo Daifuku
Ingredients
- 8 pcStrawberry (whole and hulled)
- 50 gWhite sugar
- 150 mlMineral water
- 100 gCorn starch (for dusting)
- 150 gGlutinous rice flour (Shiratamako type)
- 200 gRed bean paste (Anko) (smooth or chunky)
Method
A silky, elastic mochi shell hiding a juicy whole strawberry wrapped in red bean paste. The contrast between the sweet anko and the fresh fruit's acidity is sharp and clean.
- 1
Wash and dry the strawberries thoroughly. Remove the stems. They must be perfectly dry so the filling doesn't slide off.
- 2
Divide the red bean paste into 8 portions. Flatten each into a disk and wrap each strawberry, leaving the tip slightly exposed. Chill.
- 3
Mix the glutinous rice flour, sugar, and water in a bowl. Cover and steam or microwave in 30-second bursts until the dough becomes translucent, dense, and very sticky.
- 4
Dust the work surface with cornstarch. Divide the hot dough into 8. Stretch a mochi disk, place the strawberry in the center, and pinch the edges to seal. The skin should be thin and even.
Frequently asked questions
How do you get this dish right?
- Use cornstarch generously on your hands; the dough is extremely sticky.
- Work the mochi while it's still warm; once cold, it loses its elasticity and becomes hard to seal.
How long does this dish keep?
Best eaten on the same day. The mochi hardens in the fridge and the strawberry releases juice if kept too long.
