daifuku

A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste. Indulge yourself with this beautiful and delicious Japanese delicacy!

Strawberry Mochi (Ichigo Daifuku)

strawberries

150 g red bean paste

rice

g sugar ((2 Tbsp))

water

potato starch/cornstarch ((for dusting))

Rinse, dry, and hull the strawberries. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.

Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.

In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.

Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.

First, microwave 1 minute (for 1000W microwave). 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.

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 and flatten and expand each mochi into a 3” round or square. Then put the anko 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.

A popular Japanese sweet, Daifuku is a small round mochi stuffed with sweet red bean paste. This recipe shows how you can make this delicious snack at home with quick steam over the stovetop or in the microwave.&nbsp;

Daifuku Mochi

shiratamako (glutinous rice flour/sweet rice flour) ((¾ cup = 100 g))

water ((¾ cup = 180 ml))

sugar

potato starch/cornstarch ((½ cup = 100 g))

red bean paste (anko) ((I use “tsubuan”, see Notes for homemade recipe))

Mochiko (glutinous rice flour/sweet rice flour) ((¾ cup = 115 g))

Gather all the ingredients.

Combine shiratamako and sugar in a medium bowl and whisk all together.

Add water and mix well until combined.

Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1100w) for 1 minute. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.

Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.

Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.

To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because it’s easier to evenly spread out.

Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.

Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.

Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers (I could make about 12 mochi wrappers).

Now we’re ready to make daifuku mochi. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Using the cookie scoop, scoop out anko on top of the mochi wrapper.

Pinch the four corners of the mochi layer together to wrap the anko. Then pinch the remaining corners together.

Put some potato starch on the sealed area and set aside. Continue making the rest of daifuku mochi. Store in a cool dry place (refrigerator in summer months) and enjoy within two days.

How to make Strawberry Mochi "Ichigo Daifuku" from Scratch (イチゴ大福)

Strawberry Mochi Ichigo Daifuku from Scratch (イチゴ大福)

Medium Strawberries (Approx 150 grams)

(5½oz)Koshian Smooth Azduki Bean Paste (If

Corn Starch or Potato Starch (for sprinkling)

(¾ cup) Glutinous Rice Flour (Shiratamako OR Mochiko)

(⅓ cup) White Granulated Sugar

Water

If your koshian (smooth adzuki paste) is too soft and sticky to roll into balls, put it in a sauce pan and heat on low, stirring continuously.

When it starts to get thick and change colour (it becomes a bit pale) remove it from the heat and transfer to a bowl. Leave to cool for about 20-30 mins.

Anko

First, wash your strawberries and dry them thoroughly.

Cut off the stems and place them on kitchen paper with the cut part facing down. (The kitchen paper with absorb the excess liquid.)

Take your anko paste and divide it into 8 pieces. (about 20g per ball)

Roll them into balls. (If it gets sticky, wash your hands and dry thoroughly before carrying on.)

Lay a piece of baking parchment on a plate or container.

Flatten a ball of anko in your hand and place the strawberry in the middle with the point facing up.

Wrap the anko around the strawberry and then roll it to neaten up the ball shape. Leave the tip of the strawberry showing so that you know the position of the strawberry.

Place the anko wrapped strawberry onto the baking parchment and repeat for the rest.

Cover the plate or container in cling film or a lid and store in the fridge until later.

Strawberries and Anko

In a microwavable bowl, add 100g of dango flour with 60g of granulated sugar and mix well with a whisk while they're still dry.

Add 150ml water to the dry ingredients and whisk until more or less smooth.

Cover the bowl with cling film and microwave for 1 and 1/2 minutes on 600W.

Take it out and mix well with a spatula (don't use a whisk here, the mixture will get stuck), making sure to scrape the edges and incorporate any lumps into the rest of the mixture.

Put the cling film back over the top and return to the microwave for 2 minutes 600W.

While it's microwaving, cover a tray with corn starch or potato starch.

Take the bowl out of the microwave and mix vigorously with the spatula until the mochi looks translucent and not white anymore.

Use the spatula to scrape the mochi dough onto the corn starch tray.

Sprinkle corn starch generously over the top of the mochi and spread it out as thin as you can into a large rectangle. (Make sure to cover your hands with corn starch before touching it and be careful because it will be hot! I use my hands but you can also use a starch covered rolling pin or the back of a spoon to spread it out.) If it breaks you can pinch the hole back together. If it gets sticky in places, add more starch.

Mochi

Cover your hands generously with starch and pick up a piece of mochi, placing it on your palm.

Put the anko covered strawberry in the middle of the mochi with the strawberry tip facing down. (This is why we left it a bit exposed earlier, so we know where it is.)

Pull two opposite corners of the mochi over the base of the strawberry, and pinch them together until they stick.

Repeat for the other 2 corners and close any gaps by pinching them together.

Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper or container with corn starch. (You can also put them in cupcake cases)

Repeat for the other 7 strawberries, washing your hands when they get sticky. (Dry hands thoroughly and coat with cornstarch before picking up the next mochi)

Eat immediately or keep in the fridge for one to two days.

Assembly

https://www.youtube.com/watch?v=czWKrphKtq0

#ichigodaifuku #howtomakemochi #mochi

Learn how to make and shape a classic, delicious Japanese sweet "Ichigo Daifuku" (also known as strawberry mochi).
Fresh strawberries wrapped with anko (red bean) paste and a layer of homemade mochi. Impress your friends with your own ichigo daifuku made from scratch!
Music: https://www.bensound.com/

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This video's recipe: https://sudachirecipes.com/ichigo-daifuku-strawberry-mochi-from-scratch/

【Table of Contents】
00:37 Ingredients
01:02 Cooking red bean paste
02:00 Prepping strawberries
02:27 Rolling red bean paste
03:08 Wrapping strawberries with red bean paste
03:50 Making mochi dough
05:56 Rolling out mochi dough
06:51 Assembling ichigo daifuku
07:50 Shelf life and storage

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【Ingredients】
• 8 Medium Strawberries (Approx 150g)
• 160g (5½oz) Koshian Smooth Azduki Bean Paste (If heating, use 180g or 6oz)
• Corn Starch or Potato Starch (for sprinkling)
• 100g (¾ cup) Dango Flour (Shiratamako)
• 60g (⅓ cup) White Granulated Sugar
• 150ml (​⅔ cup) Water

【Instruction】
ANKO
(If your anko paste is easy to roll in a ball you can skip these steps)

1. If your koshian (smooth adzuki paste) is too soft and sticky to roll into balls, put it in a sauce pan and heat on low, stirring continuously.
2. When it starts to get thick and change colour (it becomes a bit pale) remove it from the heat and transfer to a bowl. Leave to cool for about 20-30 mins.

STRAWBERRIES AND ANKO
1. First, wash your strawberries and dry them thoroughly.
2. Cut off the stems and place them on kitchen paper with the cut part facing down.
3. Take your anko paste and divide it into 8 pieces. (about 20g per ball)
4. Roll them into balls. (If it gets sticky, wash your hands and dry thoroughly before carrying on.)
5. Lay a piece of baking parchment on a plate.
6. Flatten a ball of anko in your hand and place the strawberry in the middle with the point facing up. Wrap the anko around the strawberry and then roll it to neaten up the ball shape. Leave the tip of the strawberry showing so that you know the position of the strawberry.
7. Place the anko wrapped strawberry onto the baking parchment and repeat for the rest.
8. Place the plate in the fridge ready for later.

MOCHI
1. In a microwavable bowl, add 100g of dango flour with 60g of granulated sugar and mix well with a whisk while they’re still dry.
2. Add 150ml water to the dry ingredients and whisk until more or less smooth.
3. Cover the bowl with cling film and microwave for 1 and 1/2 minutes on 600W.
4. Take it out and mix well with a spatula (don’t use a whisk here, the mixture will get stuck), making sure to scrape the edges and incorporate any lumps into the rest of the mixture.
5. Put the cling film back over the top and return to the microwave for 2 minutes 600W.
6. While it’s microwaving, cover a tray with corn starch or potato starch.
7. Take the bowl out of the microwave and mix vigorously with the spatula until the mochi looks translucent and not white anymore.
8. Use the spatula to scrape the mochi dough onto the corn starch tray.
9. Sprinkle corn starch generously over the top of the mochi and spread it out as thin as you can into a large rectangle. (Make sure to cover your hands with corn starch before touching it and be careful because it will be hot! I flatten it out using a starch covered spoon.) If it breaks you can pinch the hole back together. If it gets sticky in places, add more starch.
10. Cut the mochi into 8 equal squares.

ASSEMBLY
1. Cover your hands generously with starch and pick up a piece of mochi, placing it on your palm.
2. Put the anko covered strawberry in the middle of the mochi with the strawberry tip facing down. (This is why we left it a bit exposed earlier, so we know where it is.)
3. Pull two opposite corners of the mochi over the base of the strawberry, and pinch them together until they stick.
4. Repeat for the other 2 corners and close any gaps by pinching them together.
5. Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper or container with corn starch. (You can also put them in cupcake cases)
6. Repeat for the other 7 strawberries, washing your hands when they get sticky. (Dry thoroughly before picking up the next mochi)
7. Brush off any excess starch.
8. Eat immediately or keep in the fridge for one to two days.
Enjoy!

How to make "Ichigo Daifuku" Strawberry Mochi from scratch (using microwave)

Fresh mochi is best kept in the freezer because it will go hard very quickly at room temperature or in the fridge. Wrap the individual mochi in plastic wrap and put it in an airtight container in the freezer. It will last for two weeks.

How To Store Mochi

portion mochi

Portion the mochi out into individual-sized pieces

Coat the mochi portions in corn or potato starch. This will help keep the mochi soft and stop the portions from sticking together or to the container

Wrap each portion in plastic wrap. The plastic wrap helps to stop the mochi from drying out. If you’re trying to cut down on plastic waste, you can skip this step and flash freeze the coated mochi balls instead.

To flash freeze, put the mochi pieces on a baking tray so they’re not touching and put them in the freezer for 2-3 hours

Put the wrapped or partially-frozen mochi into a larger freezer-proof bag or airtight container

Label the container and put it in the freezer

The fresh mochi will last for two weeks in the freezer

How To Store Fresh Mochi

This easy mochi is so soft and bouncy, and made with only 4 ingredients, serve with your favorite dip of choice for a chewy sweet treat!

Easy Mochi (Only 4 ingredients)

Glutinous rice flour (3/4 cup)

Granulated sugar (3 tbsp)

Milk (2/3 cup)

Cornstarch,

In a microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Mix well to ensure the sugar is evenly distributed.

Gradually pour in the milk while stirring the mixture continuously. Stir until the mixture is smooth and free of lumps.

Cover with cling wrap and place the bowl in the microwave and cook on high for 1 minute.

Carefully remove the bowl from the microwave and stir the mixture thoroughly.

Return the bowl to the microwave and cook for an additional 1 minute.

Once cooked, the mixture should be thick and sticky. Allow it to cool slightly.

Wearing gloves or with oiled hands knead the mochi until it is smooth and stretchy

Divide the mochi into 10 balls, then dust each ball in a light coating of cornstarch

Serve the mochi immediately with your choice of sauce and dip, I used melted biscoff and oreo crumbs, or store them in an airtight container for later enjoyment.

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