Strawberry Daifuku (Ichigo Daifuku Mochi)
https://cookingwithdog.com/recipe/strawberry-daifuku/[su_qrcode data=”https://cookingwithdog.com/recipe/strawberry-daifuku/” size=”120″]
Servings
6pieces
Cook Time
40minutes
Servings
6pieces
Cook Time
40minutes
Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let's prepare the ingredients for Ichigo Daifuku. Remove the stems of the pre-washed strawberries.
    		 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.
    		 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.
    		 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.
    		 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.
    		 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.
    		 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.
    		 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.
    		 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.
    		 Gradually mix in the water.
  10. Be sure not to leave any pockets of flour.
    		 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.
    		 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.
    		 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.
    		 Turn off the burner and remove the non-stick bowl.
  14. Wet a rubber spatula and stir the mochi until even.
    		 Wet a rubber spatula and stir the mochi until even.
  15. Put the mochi on the baking sheet covered with potato starch.
    		 Put the mochi on the baking sheet covered with potato starch.
  16. Dust the mochi with potato starch.
    		 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.
    		 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.
    		 Let’s make ichigo daifuku. Shape each piece of mochi into a flat circle.
  19. Dust off the potato starch with a brush.
    		 Dust off the potato starch with a brush.
  20. Place the strawberry covered with anko onto the mochi.
    		 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.
    		 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.
    		 Reapply potato starch frequently to your hands since mochi is extremely sticky.
  23. Adjust the shape of the daifuku on the baking sheet.
    		 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.
    		 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.