We are making the much requested, Strawberry Daifuku. Strawberries and anko, sweet bean paste are a very popular combination. The sourness of the strawberries and sweetness of anko will entertain your taste buds!

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Strawberry Daifuku (Ichigo Daifuku Mochi)

Votes: 16
Rating: 4.5
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Course

Dessert

Cuisine

Japanese

Cook Time

40 minutes

Servings

pieces MetricUS Imperial

Translator

Get Francis Mug

Course Dessert Cuisine Japanese Cook Time 40 minutes Servings pieces MetricUS Imperial Translator Get Francis Mug

Votes: 16 Rating: 4.5 You: Please leave a 5 star rating if you like the recipe! 🙂 Add to Meal Plan Add to Meal Plan: Select Course to Add: BreakfastLunchDinnerDessert This recipe has been added to your Meal Plan

Ingredients

• 100 g

  Sweet Rice Flour (Glutinous Rice) mochiko or shiratamako

• 2 tbsp

  Sugar

• 95-100 ml

  Water a little less water makes the mochi slightly firm

• Potato Starch for dusting

• 150 g

  Red Bean Paste anko

• 6	Strawberries a round 15g/0.53 oz piece is easy to wrap

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

* The ingredients contain Amazon affiliate links.

Instructions

1. Let's prepare the ingredients for Ichigo Daifuku. Remove the stems of the pre-washed strawberries.

   
2. Split the premade anko in half. Get 3 pieces from each half and shape them into balls. You will have 6 anko balls in total.

   
3. With your fingers, shape a piece of anko so it’s flat and round.

   
4. Hold the tip of a strawberry in the center and spread the anko up to the stem.

   
5. Make sure to cover all sides and you will get 6 strawberry anko balls.

   
6. Place the anko balls in a dish and cover with plastic wrap to keep them moist.

   
7. Let’s make the dough for daifuku. Before you start, dust a baking sheet with potato starch.

   
8. Add the sweet rice flour (mochiko or shiratamok) to a non-stick bowl along with sugar. Stir to combine.

   
9. Gradually mix in the water.

   
10. Be sure not to leave any pockets of flour.

    
11. Let's steam the dough. Turn off the steamer and place the non-stick bowl inside.

    
12. Replace the lid wrapped with a dish cloth and turn the burner to high. Cook the dough for 15 minutes.

    
13. Turn off the burner and remove the non-stick bowl.

    
14. Wet a rubber spatula and stir the mochi until even.

    
15. Put the mochi on the baking sheet covered with potato starch.

    
16. Dust the mochi with potato starch.

    
17. Put potato starch on your hands. Like before, split the mochi in half and get 3 pieces from each half for a total of 6 pieces of mochi.

    
18. Let's make ichigo daifuku. Shape each piece of mochi into a flat circle.

    
19. Dust off the potato starch with a brush.

    
20. Place the strawberry covered with anko onto the mochi.

    
21. Like before, hold the tip of an anko strawberry in the center and spread the mochi up to the stem.

    
22. Reapply potato starch frequently to your hands since mochi is extremely sticky.

    
23. Adjust the shape of the daifuku on the baking sheet.

    
24. Finish this process quickly since cold mochi doesn’t stretch enough to wrap the strawberries.

    

Recipe Notes

If you can’t find premade anko, check out our video on How to Make Ogura Butter Sandwich.
You should also try our Matcha Cream Daifuku and Walnut Daifuku recipes.