Ichigo daifuku is a Japanese sweet that is a strawberry wrapped in anko wrapped in mochi. Ichigo daifuku are very tasty and have an interesting texture. The mochi is chewy and then there is the paste and in the middle is the juicy strawberry.
Shiratamako is a Japanese glutinous rice flour. Unlike most flour shiratamako is lumpy. Mochiko (another kind of glutinous rice flour) may be easier to find and can be used as a replacement for the shiratamako.
Katakuriko is a Japanese potato starch. Corn starch can be used as a replacement for the katakuriko.
Tsubushian is a sweet red bean paste make from azuki beans. You can find tsubushian in asian grocery stores (sometimes it is call an or anko) or you can make it yourself. Koshian is a smother form of the red bean paste and can be used instead of the tsubushian.
Mochi is the glutinous rice cake that is formed after cooking the glutinous rice flour with the sugar and water. It is very sticky so use a lot of katakuriko when handling it.
1 cup shiratamako (a kind of Japanese rice flour)
1/3 cup sugar
1 cup water
* katakuriko (Japanese potato starch)
* strawberries (washed and hulled)
2 cups tsubushian
1. Mix the water, shiratamako and sugar in a microwave safe bowl.
2. Cover the bowl with plastic wrap and heat it for 1 minute in a microwave and mix. Repeat 5 times.
3. Spread the mixture (called mochi) out on katakuriko to cool.
4. Cover the strawberries in tsubushian and form balls.
5. Wrap the strawberry and tsubushian balls in the shiratamako mixture.
Other Japanese treats:
Azuki (Red Bean) Ice Cream
Take a look at the Weekend Herb Blogging roundup at Mele Cotte.