Ichigo Daifuku (Strawberry Mochi) / いちご大福
A popular traditional Japanese dessert. Nothing is better than fresh strawberries and red bean paste in mochi!
Ingredients
- 6 strawberries
- 180 g koshi-an (sweet red bean paste)
- 180 g shiratamako (glutinous rice flour)
- 30 g sugar
- 200 ml water
- corn starch
Instructions
- Wash the strawberries and cut off the stems.
- Divide the red bean paste into six 30 g (about 2 tbsp) balls.
- In a heat proof bowl, add shiratamako, sugar, and water. Mix well.
- Cover with plastic wrap and microwave for 1 minute 30 seconds. Take out and stir well.
- Cover and microwave again for 1 minute. Mochi should look translucent.
- Dust a board with corn starch and empty the mochi from the bowl onto the starch.
- Divide the mochi into 6 pieces and roll out into small, flat circles (around 2-3 inches in diameter).
- Wrap each red bean paste ball in the rolled out mochi circles (1 ball per circle). Shape with your hands to make sure they are round.
- Place the seam side down. Use sharp kitchen scissors to snip across the top of each piece so you can spread the top open and see the red bean paste (snip a little more than halfway down - make sure not to cut it completely into 2 pieces).
- Place strawberries with the point facing up into the cut portion. Serve!