Easy Homemade Strawberry-Filled Ichigo Daifuku Recipe
The first time I encountered Ichigo Daifuku, or strawberry-filled mochi, was during a hanami picnic under the blooming cherry blossoms in Kyoto. This quintessential spring treat immediately captivated me with its delicate combination of flavors and textures. The soft, chewy mochi encasing a sweet red bean paste and a fresh, juicy strawberry was a revelation. It perfectly captured the essence of spring and the joy of simple, well-crafted food.
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Homemade Strawberry-Filled Ichigo Daifuku
Back home, I was determined to recreate this delightful treat. Making Ichigo Daifuku is a wonderfully rewarding process that connects you with traditional Japanese confectionery techniques. It starts with preparing the strawberries and the sweet red bean paste, or anko. Wrapping each strawberry in a ball of anko not only adds sweetness but also ensures that the fruit stays juicy and fresh inside the mochi.
The mochi dough, made from glutinous rice flour (shiratamako), sugar, and water, is surprisingly easy to prepare using a microwave. This method saves time and yields a perfectly chewy texture. The key is to microwave the mixture in intervals, stirring in between, until it becomes translucent and sticky. Dusting the dough with potato starch helps manage its stickiness and makes it easier to handle.
Assembling the Ichigo Daifuku requires a bit of practice and patience, but the process is quite enjoyable. Flattening each piece of mochi dough and wrapping it around the anko-covered strawberry can be a bit challenging at first, but with a little practice, you’ll soon be crafting beautiful mochi with ease. The final product is a harmonious blend of textures and flavors: the chewy mochi, the smooth sweetness of the anko, and the burst of freshness from the strawberry.
Sharing these homemade Ichigo Daifuku with friends and family is always a delight. It’s a treat that not only tastes wonderful but also carries the charm and elegance of Japanese dessert-making traditions. Whether you’re enjoying them at a picnic or as a special dessert at home, these strawberry-filled mochi are sure to impress and bring a touch of springtime joy to your table.
Chef’s Notes – Ichigo Daifuku
- Fresh strawberries and high-quality red bean paste will yield the best flavor.
- If you have a lower-wattage microwave, you may need to microwave the mochi mixture for a bit longer. Check and stir every 30 seconds until the desired consistency is reached.
- Serve the mochi with a classic onigiri or cup of green tea for a traditional Japanese dessert experience.
- Try different fillings such as chocolate, fruit preserves, or even nut butters for a unique twist.
- Keep a small bowl of water nearby to dampen your hands if the mochi becomes too sticky to handle.
Ichigo Daifuku – Strawberry-Filled Mochi
Dive into the delightful world of Japanese desserts with this Strawberry-Filled Mochi recipe! Soft, chewy mochi envelopes a juicy strawberry and sweet red bean paste, creating a perfect harmony of flavors and textures. This easy-to-follow recipe will guide you through making this beautiful and delicious treat right in your kitchen. Perfect for springtime or any occasion, impress your friends and family with this authentic Japanese delicacy!
4
servings40
minutes3
minutes150
kcal43
minutesKeep the screen of your device on
Ingredients
For the Filling:
6 small fresh strawberries
5 oz sweet red bean paste (store-bought or homemade)
Potato starch or cornstarch for dusting
For the Mochi (Using a 100 g Shiratamako Package):
¾ cup glutinous rice flour (shiratamako)
1½ tablespoons granulated sugar
⅔ cup minus 2 teaspoons water
For the Mochi (Using a 120 g Shiratamako Package):
1 cup minus 2 tablespoons glutinous rice flour (shiratamako)
2 tablespoons granulated sugar
¾ cup water
Directions
- Prepare Strawberries and Anko – Rinse and hull the strawberries. Divide the red bean paste into 6 equal portions and roll into balls. Wrap each strawberry with a ball of red bean paste, leaving the tip exposed.
- Mix Mochi Ingredients – In a microwave-safe bowl, combine the glutinous rice flour and sugar. Gradually add water while stirring until you achieve a thick consistency.
- Microwave Mochi – Cover the bowl loosely with plastic wrap and microwave for 1 minute at 1100W. Stir with a wet silicone spatula. Microwave for another minute and stir again. Finally, microwave for 30 seconds until the mixture becomes translucent.
- Shape Mochi – Dust a tray with potato starch and place the mochi mixture on it. Fold the mochi in half to reduce stickiness and divide into 6 pieces.
- Assemble Daifuku – Dust your hands with potato starch and flatten each mochi piece into a 3-inch round. Place an anko-covered strawberry in the center and gather the edges to cover it completely. Twist to seal and shape into a round ball with the strawberry tip pointing up.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- microwave-safe glass bowl
- silicone spatula set
Nutrition Facts
- Calories: 150kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 50mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 12g
- Protein: 2g
- Vitamin A: 0IU
- Vitamin C: 15mg
- Calcium: 2mg
- Iron: 4mg
Classic Onigiri
Cooks in 55 minutesDifficulty: EasyDive into the art of making Classic Onigiri, the beloved Japanese rice balls! This guide will walk you through every step, from seasoning and filling to shaping and wrapping. Perfect for a quick snack or a delightful addition to your bento box. Get ready to impress with these delicious and versatile rice balls!
FAQs – Ichigo Daifuku
Can I freeze the mochi?
Mochi can be frozen, but the texture may change. Wrap each piece individually in plastic wrap before freezing.
How do I store leftover mochi?
Store leftover mochi in an airtight container at room temperature for up to a day. For longer storage, refrigerate, but note the texture may change.
Can I use frozen strawberries instead of fresh ones?
It’s best to use fresh strawberries for the right texture, but if you must use frozen, ensure they are fully thawed and patted dry.
Can I cook the mochi on the stovetop instead of using a microwave?
Yes, you can steam the mochi mixture over simmering water for about 15 minutes, stirring occasionally.
Can I make the mochi dough ahead of time?
It’s best to use the mochi dough immediately after making it, as it can become hard and difficult to work with if left for too long.
