This recipe makes about 14-15 ichigo daifuku
- 2 cups and 2 tbsp. (310 g) mochiko (glutinous rice flour)
- 2/3 cup (125 g) sugar
- 1/3 tsp. salt
- 2 cups (470 cc) water
- 1 lb. (453 g) strawberries (about 14-15 strawberries)
- 1 lb. (453 g) anko (red bean paste)
- 1/3 cup potato starch, katakuriko, or cornstarch, to coat the daifuku
- Wash strawberries and pat dry with a paper towel. Remove the leaves.
- Using a piece of plastic wrap, paste roughly 1 oz. of anko onto each strawberry, leaving the top and the bottom
uncovered. The plastic wrap will make it easier to handle the anko. Leaving the pointed end of the
strawberry uncovered creates a beautiful pink that shows through the mochi layer in the finished daifuku.
- In a bowl, mix the mochiko, sugar and salt. Add the water and mix with a spatula until all the lumps of flour
- Cover with a plate or plastic wrap and heat in microwave oven for 2 minutes, then mix the dough because
the center will be uncooked. Cover and microwave again for 2 minutes and then mix the dough; repeat this
cooking and mixing process until the mochi dough is evenly cooked. The cooked mochi will be evenly translucent
with no white spots. For an 1100 watt microwave, it should take a total of 7 to 8 minutes to cook completely.
- Wait until the mochi is cool enough to handle. Scoop 2 oz. of mochi with a spoon and flatten it into a circle
with wet hands, to prevent it from sticking to your palms. If the mochi starts to stick to your hands, wet
your hands again.
- Place the strawberry pointed-end down on the piece of mochi. Evenly wrap the strawberry in the mochi and seal the bottom.
Repeat for the rest of the strawberries.
- Wash your hands and dry them very thoroughly. Spread 1/3 cup potato starch on a plate, place a strawberry
on the plate and carefully coat the daifuku with plenty of potato starch without letting your hands get stuck
to the daifuku. Once it is well-coated, gently roll the daifuku in your palms to smooth it out. Repeat for the
rest of the daifuku.