The “Daifuku (大福)” is rice cake stuffed with red bean paste is traditional Japanese confection. The rice cake is called “Mochi (餅)” in Japanese and it is very common. This variation of Daifuku-mochi containing strawberry “Ichigo Daifuku (いちご大福)” was invented in the 1980s. It is a new type of sweet composed of a traditional Japanese confection and a strawberry from Western. It is wonderful combination, sweet red bean paste and sour strawberry.
It is usually eaten in springtime. I used Belgian strawberry, but I of cause Finnish strawberry is even better. So I would like to make it again next summer…
Ichigo daifuku recipe ( makes 12 )
Ingredients:
150g shiratama-ko(白玉粉) or mochi-ko(餅粉)
40g sugar
300cc water
12 strawberry
360g red bean paste
corn starch
| 1. | Wrap a strawberry with about 30g red bean paste and rounds to make a ball. |  |
| 2. | Put shiratama-ko and sugar in a heat-resistant bowl and mix well. Add water in the bowl gradually and mix well. Put the bowl in microwave and heat the dough for 2 minutes. |  |
| 3. | Stir the dough. Heat the dough in microwave another 2 minutes until the dough inflates. Stir it quickly. |  |
| 4. | Dust a flat tray with some corn starch. Also, dust hands with some corn starch. Remove the hot mochi mixture from the bowl to the tray by hands. |  |
| 5. | Dust hands with more corn starch and divide the mixture into 12 pieces. Put a piece of strawberry and red bean paste filling on a mochi mixture piece and wrap it by stretching mochi. Repeat the process to make 12 pieces. |  |
Sarin Japanilainen keittiö 