Ichigo Daifuku

Ichigo Daifuku

Ichigo Daifuku

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.


Chris said...

What an lovely and interesting sweet. I am not very familiar with the ins and outs of Japanese cooking, so thanks for the useful info on the various flours. And, thanks for participating in WHB this week!

Anna Haight said...

I have always been excited to be in Japan in the season that this sweet is available. Now I know how to make it thanks to you!

Kalyn said...

Very interesting. I love learning more about Japanese food from you. Did you live in Japan? You seem to know a lot about it.

Kevin said...

I have not lived in Japan. (I think it would be very interesting to live there for a few years though.) I am just very interested in and really like Japanese cuisine. I did go to Japan for a vacation and I got to try many tasty dishes.

Anonymous said...

Ohhh, I LOVE daifuku. :) But where on earth do you get the shiratamako flour?? Or can we really use mochiko instead, and keep the lovely texture?

Thank you so much for sharing. :)

Kevin said...

I found the shiratamako flour at a local Japanese grocery store (Sanko Trading Co., Toronto). I have seen many daifuku recipes that call for mochiko, though I have yet to try it.

Anonymous said...

this is exactly like the ones made on the Big Island called "strawberry mochi!" Thank you so much for posting! Quick question, how long does the mochi last if I want to make it as a gift and give it to someone the next day? What should be the best storage method?


Kevin said...

None of mine have lasted long enough to need storage. :) I would imagine that plastic container or cookie tin would do. Given the fresh strawberry it would probably be best to keep it in the fridge.

Janet_gourmet traveller 88 said...

My friend just made me this. It was awesome. She used chinese glutinous flour, worked also.

Krysta said...

I am making this tonight and was having a quandry over how exactly to wrap the anko covered strawberry in the mochi (all my experiences with mochi have been that it doesn't like doing what I tell it to) and found a how-to video on youtube that might be helpful for others like me who need to see a visual process:

Kevin said...

Krysta: Thanks for the link!

Krysta said...

No problem! Thank you for posting these Japanese recipes! Its many of the things I ate, but didn't have the presence of mind to write down when I had the chance, lol.

Samantha said...

Thank you! I'm thinking about making cherry daifuku in the future. Have you tried making this yet?

Kevin said...

Samantha: I have not tried a cherry version but it sounds really good!

Samantha said...

Hey Kevin! I made some cherry daihukus today. The only difference is that I used maraschino cherries and instead of using an, i used chocolate. Here are some pictures of them: http://img688.imageshack.us/img688/5007/img0388p.jpg


The pink hearts are only mochi~ the cherries are in the white mochi. :)

Kevin said...

Samantha: Your cherry daifuku looks great!

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