Ichigo Daifuku (Strawberry Mochi)

🧂 Ingredients

• 100 g Mochiko (sweet rice flour)(Ensure it's sweet rice flour, not regular rice flour.)
• 30 g Granulated sugar
• 120 ml Water
• 200 g White bean paste (Shiro Anko)(Can be found in Asian grocery stores or online. Adjust amount per strawberry for even coating.)
• 8 Fresh strawberries(Choose medium-sized, ripe but firm strawberries with stems removed.)
• for dusting Potato starch (or cornstarch)(Essential for preventing the mochi from sticking to surfaces and hands.)

👨‍🍳 Instructions

1. 1

   Prepare the strawberries: Ensure strawberries are washed, dried thoroughly, and have their green tops removed. Pat them completely dry to prevent moisture from affecting the anko.

   ⏱️ 5 minutes
2. 2

   Coat strawberries with anko: Divide the white bean paste into 8 equal portions. Flatten one portion in your palm and carefully wrap it around a strawberry, ensuring it's completely covered and forms a smooth ball. Repeat for all strawberries. If the anko is too sticky, lightly dust your hands with potato starch. Place the anko-coated strawberries on a plate dusted with potato starch.

   ⏱️ 15 minutes
3. 3

   Make the mochi dough: In a microwave-safe bowl, whisk together the mochiko and granulated sugar. Gradually whisk in the water until a smooth, lump-free batter forms. The consistency should be like thin pancake batter.

   ⏱️ 5 minutes
4. 4

   Cook the mochi dough: Cover the bowl with plastic wrap (poke a few holes for steam to escape) or a microwave-safe lid. Microwave on high power for 1 minute. Stir the mixture vigorously with a wet spatula. It will be sticky and partially cooked. Microwave for another 1 minute, then stir again. The dough should become more translucent and elastic. If it's still opaque and sticky, microwave in 30-second intervals, stirring in between, until it's smooth, glossy, and stretchy. Total microwaving time is typically 2-3 minutes.

   ⏱️ 3 minutes
5. 5

   Shape the mochi: Generously dust a clean work surface and your hands with potato starch. Carefully scrape the hot mochi dough onto the dusted surface. Divide the mochi into 8 equal pieces. Working quickly while the mochi is still warm and pliable, flatten each piece into a circle (about 3-4 inches in diameter). Place one anko-coated strawberry in the center of a mochi circle and carefully bring the edges of the mochi up and around the strawberry, pinching to seal. Ensure there are no gaps. Roll gently to form a smooth ball.

   ⏱️ 15 minutes
6. 6

   Finishing touches: Place the finished ichigo daifuku seam-side down on a plate lightly dusted with potato starch. Repeat for all daifuku. For the best texture and flavor, serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Use ripe, firm strawberries that are not overly juicy. Overly ripe or watery strawberries can make the mochi gummy.
• ✓The mochi dough is very sticky. Keep your hands and work surfaces generously dusted with potato starch throughout the shaping process.
• ✓Work quickly when shaping the mochi, as it becomes harder to handle as it cools.
• ✓For a beautiful presentation, slice the ichigo daifuku in half just before serving to reveal the vibrant red strawberry inside.
• ✓Ichigo Daifuku is best enjoyed the same day it is made. The mochi texture changes significantly overnight.

🔄 Variations

• Substitute strawberries with other seasonal fruits like blueberries, raspberries, or small chunks of mango.
• Experiment with different colored anko (red bean paste, matcha anko) for visual appeal.
• Add a small piece of chocolate inside with the strawberry for a decadent twist.

🥗 Nutrition

Per serving