Ichigo Daifuku

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 336
• Protein: 5 g
• Carbs: 72 g
• Fat: 2 g

Ingredients

• 8 piece Strawberry ( whole and hulled )
• 50 g White sugar
• 150 ml Mineral water
• 100 g Corn starch ( for dusting )
• 150 g Glutinous rice flour ( Shiratamako type )
• 200 g Red bean paste (Anko) ( smooth or chunky )

Instructions

1. Fruit preparation

   Wash and dry the strawberries thoroughly. Remove the stems. They must be perfectly dry so the filling doesn't slide off.

2. Anko coating

   Divide the red bean paste into 8 portions. Flatten each into a disk and wrap each strawberry, leaving the tip slightly exposed. Chill.

3. Mochi cooking

   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. Final shaping

   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.

Chef's tips

• 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.

Storage

Best eaten on the same day. The mochi hardens in the fridge and the strawberry releases juice if kept too long.