Strawberry Daifuku mochi
Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets.
Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans.Daifuku is a very popular Wagashi in Japan. Wagashi shows traditional Japanese confection and is often served with Japanese tea like green tea, genmai tea and Hoji tea.
Ichigo stands out as one of the unique type since whole strawberries are used as fillings. In the most traditional type, the strawberry is first wrapped in a thin layer of sweet red bean paste, referred to as anko in Japanese, and then in a layer of soft white mochi.
Modern variations occasionally switch anko with white bean paste, sweet potato paste, chestnut paste, and the mochi shell is sometimes colored pale red to signify the color of the strawberry. Ichigo daifuku is a seasonal confectionery, usually consumed in the spring when strawberries are in season.
When cut, this sweet treat showcases a beautiful and visually appealing combination of red berries, dark anko paste, and a pale white layer of mochi. Although it is a staple dessert in Japan, ichigo daifuku first appeared in the 1980s. Many famous confectionery shops claim that they created the first ichigo, but the real history is unknown.
Just like other daifuku varieties, ichigo is always enjoyed freshly prepared.
Strawberry Daifuku Mochi (Ichigo Daifuku)
Anko(Aduki Beans Paste) Ingredients
- 800 g Aduki beans 2 Aduki beans tins
- 200 g Sugar
- 100 g Shiratamako
- 30 g Sugar
- 150 cc Water
- 180 g Sweet bean past(Anko)
- 50 g Corn starch
- 6 Strawberries small
Anko(Aduki Bean Paste) Instructions
- Put aduki beans and sugar in a pot.
- Heat the pan over a medium heat.
- Boil the aduki beans until it softens, approximately 15 minutes.
- If the aduki beans start burning, add a small amount of water to the pot.
- When the aduki beans are softened, let the moisture evaporate and add the salt.
- Take it off the heat and mash the aduki beans.
- You use 180g aduki beans paste(anko).
- Rinse, dry, and hull the strawberries.
- Wet your hands and make 6 small aduki bean balls weighing around 30g each (using plastic gloves may be easier). Put aduki bean balls in the fridge for 15 minutes.
- Put each aduki bean ball on a sheet of cling film and flatten them out. Wrap the strawberries with the aduki bean balls by molding all the way around each strawberry.
- In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
- Using a whisk, slowly add water in while stirring. Stir until the mixture has reached a thick consistency. Cover loosely with cling film.
- First, microwave 1 minute. Mix well with a wet silicone spatula. The mixture is still whitish and floury.
- For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
- For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent. (Heating time would vary depending on the microwave but make sure the whole mochi is translucent)
- Sift corn starch on the tray and put the mochi on top.
- With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
- Put some corn starch on your hands, then flatten and expand each mochi into a 3” circle. Then put the put the aduki bean paste covered strawberry on top of it, with the tip facing down.
- Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
- When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
- Serve at room temperature and they must be consumed within 2 days.
- Toast with butter and aduki beans
- Serve on tops of pancakes with whipping cream (Dorayaki)
- Place on top of ice cream with matcha dipping sauce(matcha+ a small portion of hot water) like a Sundae