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Ichigo Daifuku (いちご大福)

Japan

Ichigo Daifuku

Traditional Japanese sweet treat in the form of a round mochi disc, inside which fresh strawberry is hidden, wrapped in sweet red bean paste (anko).

Ingredients

Steps

  1. Ichigo Daifuku step 1

    In a bowl, combine glutinous rice flour and sugar, mixing well. Add half of the water (35 ml) and stir until the granules dissolve.

  2. Ichigo Daifuku step 2

    Pour the remaining water (35 ml) and stir the dough thoroughly again.

  3. Ichigo Daifuku step 3

    Place the bowl in a steamer, pre‑boiling it first. Cover the steamer with a cloth, then the lid, and steam over medium heat for 20 minutes.

  4. Ichigo Daifuku step 4

    Transfer the cooked dough onto a cutting board dusted with potato starch. Cut with a knife also dusted with starch into four equal pieces and let cool.

  5. Ichigo Daifuku step 5

    Wash the strawberries, dry and remove the stems. On a piece of plastic wrap, place one‑quarter of the anko, shape a strip about 2 cm wide and wrap the strawberry in it. Dust your hands with starch.

  6. Ichigo Daifuku step 6

    From a piece of mochi, shape a round disc about 6 cm in diameter. Place the strawberry wrapped in anko in the centre and cover with the second half of the dough. Pinch the edges so the dough fully encloses the strawberry, and gently press the bottom.

  7. Ichigo Daifuku step 7

    Brush off excess starch and serve the daifuku.