Prep 30 mins
Cook 5 mins
Ichigo daifuku are sweet Japanese snacks filled with strawberry and anko (sweet red bean paste), also known as strawberry mochi.
- 1 1⁄2 cups mochiko sweet rice flour (rice flour)
- 1⁄2 cup sugar
- 1 1⁄2 cups water
- 12 small strawberries, washed, dried, stems removed
- 1 (18 ounce) cansweetened red bean paste (Tsubushian)
- Mix the sugar and water together in a large saucepan and bring to the boil.
- Remove from heat and add mochiko.
- Stir until smooth, then turn the heat down and return pot to burner.
- Heat for 2 more minutes, stirring often.
- Let cool for 15 minutes, stirring occasionally.
- When cool, take the mochi and make it into walnut sized balls then flatten them.
- Cover strawberries all over with a thin layer of the bean paste.
- Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
- The ichigo daifuku are now ready, serve as desired.
This was a good recipe~ I love the red bean paste and the sweet mochiko...The mochiko was really sticky and I would recommend putting either potato starch or mochiko flour over your hands before using hands to roll them into balls.
I really did like these and they tasted naturally sweet and delicious. It was only the fact that the mochi acted like superglue that made me give it 3 stars. I eventually figured out that if I oiled my hands, it wouldn't stick so badly.