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Japanese sweets

Strawberry daifuku (ichigo daifuku)

A whole strawberry is wrapped in a thin layer of anko, then in a thin sheet of mochi. The mochi is shiratamako, sugar and water, cooked in the microwave in three short bursts and stirred in between. Cut one in half and you get the red ring of strawberry inside the dark anko and white mochi. Mochi goes hard in the fridge, so make them the day you eat them.

6 pieces~40 min with the anko made
Strawberry daifuku (ichigo daifuku)

Mise en place — set out in the order it goes in

  1. Strawberries
    Strawberrieshulled, driedStep 1
  2. Anko
    Anko150 g, in 6 ballsStep 1
  3. Shiratamako + sugar
    Shiratamako + sugar100 g + 30 gStep 3
  4. Potato starch
    Potato starchfor the trayStep 5

Prep order — what happens when, and what overlaps

minutes
0510152025303540
Hull and dry the strawberries 5 min
5 min
Wrap them in anko, chill 10 min
10 min
Mix the batter 3 min
Microwave in three bursts 5 min
5 min
Divide on starch 5 min
5 min
Wrap and pinch shut 10 min
10 min
BoardBowl / counter

Step by step

  1. Cut the green tops off flat and pat the berries completely dry.
    Cut the green tops off flat and pat the berries completely dry.

    1Strawberries and anko

    5 min

    For this step

    • Strawberries6 medium
    • Anko (red bean paste)150 g
    • Rinse the strawberries, cut off the green tops flat, and pat them completely dry. A wet berry won't hold the anko.
    • Roll the anko into 6 balls of 25 g.
    Strawberries and anko
    Should look like this
  2. Berry cut end down on a disc of anko; push the anko up, leave the tip showing.
    Berry cut end down on a disc of anko; push the anko up, leave the tip showing.

    2Wrap each berry in anko

    10 min
    • Flatten a ball into a disc on your palm. Set a strawberry on it, cut end down.
    • Push the anko up the sides with your fingers until it covers all but the pointed tip, about 1 cm of red showing.
    • Put them on a plate in the fridge while you make the mochi. Cold anko is easier to wrap.
    Wrap each berry in anko
    Should look like this
  3. Add the water a little at a time and press out the lumps.
    Add the water a little at a time and press out the lumps.

    3Mix the batter

    3 min

    For this step

    • Shiratamako (glutinous rice flour)100 g
    • White sugar30 g
    • Water120 ml
    • In a heatproof glass bowl, stir the shiratamako and sugar together.
    • Add the water a little at a time, stirring and pressing out the lumps, until it's smooth and pours like thick cream.
    Mix the batter
    Should look like this
  4. 1 minute, then stir hard with a wet spatula: the edges set first.
    1 minute, then stir hard with a wet spatula: the edges set first.
    After the last burst it's translucent and stretchy all through.
    After the last burst it's translucent and stretchy all through.

    4Microwave in three bursts

    ~3 min
    • Cover loosely with cling film. Microwave 1 minute at 600–700 W, then stir hard with a wet spatula. The edges will have set first.
    • Another 1 minute, stir again. It's now a sticky lump.
    • Another 20–30 seconds, until the whole mass is translucent, glossy and stretchy, with no opaque white patches. Stir once more.
    Microwave in three bursts
    Should look like this
  5. Cut into six with a dusted bench scraper.
    Cut into six with a dusted bench scraper.

    5Divide on starch

    5 min

    For this step

    • Potato starch (katakuriko)3 tbsp
    • Sift a thick layer of potato starch over a tray. Scrape the hot mochi onto it and dust the top too.
    • With a dusted bench scraper, cut it into 6 even pieces, about 40 g each. Wait a minute or two, until you can handle it.
    Divide on starch
    Should look like this
  6. Stretch a piece into an 8 cm disc, edge thinner than the middle.
    Stretch a piece into an 8 cm disc, edge thinner than the middle.
    Berry tip down; pleat the edge up over it and pinch shut.
    Berry tip down; pleat the edge up over it and pinch shut.

    6Wrap and pinch shut

    10 min
    • Take one piece and stretch it into a disc about 8 cm across with starchy fingers. Make the edge a little thinner than the middle.
    • Put an anko-wrapped berry on it, tip down.
    • Pull the edge up over the berry in four or five pleats and pinch them together over the cut end. Twist off any extra.
    • Turn it over so the seam is underneath, and cup it in your palm to round it.
    Wrap and pinch shut
    Should look like this
  7. Brush off the loose starch; cut with a wet knife to show the inside.
    Brush off the loose starch; cut with a wet knife to show the inside.

    7Brush and serve

    2 min
    • Brush off the loose starch.
    • Serve the same day, at room temperature. To show the inside, cut one in half with a wet knife, wiped between cuts.
    Brush and serve
    Should look like this

Based on: Just One Cookbook — strawberry daifuku