Strawberry and sweet crimson bean mochi (ichigo daifuku) recipe

 

Ingredients (6–8 portions)

6–8 medium strawberries, hulled and washed

 

one hundred fifty–200g candy pink bean paste (anko)

100g glutinous rice flour (shiratamako or mochiko)

50g sugar

120ml water

Potato starch or cornstarch for dusting

Instructions

1. Prepare Strawberries

Hull the strawberries and pat them dry. Wrap each strawberry in 1 tablespoon of sweet purple bean paste, making sure it’s fully protected. Set aside.

2. Make Mochi Dough

In a microwave-safe bowl, integrate glutinous rice flour, sugar, and water until clean. Cover loosely with plastic wrap. Microwave for 1 minute, stir, then microwave any other 1 minute. The mixture should be thick, sticky, and barely translucent. Alternatively, steam for 15–20 mins until sticky.

3. Shape Mochi

Dust a clean floor and arms with potato starch to prevent sticking. Transfer the mochi onto the surface and allow it cool slightly. Divide the mochi into 6–8 same portions. Flatten each component into a circle big enough to wrap a crimson bean-included strawberry.

Four. Assemble Ichigo Daifuku

Place a strawberry within the center of each mochi circle. Gently stretch the mochi over the strawberry, pinching the seams to seal. Dust off any extra starch.

Five. Serve

Serve straight away at room temperature. Best eaten the identical day, however may be saved a few hours in an hermetic field.

💡 Tips:

Add more starch if mochi sticks to hands.

White bean paste can replace crimson bean paste for a milder flavor.

Adjust sugar in mochi for preferred sweetness.