Ichigo daifuku (イ チ ゴ 大 福) is a traditional Japanese dessert (wagashi) containing a fresh strawberry, sweet azuki bean jam (anko), all wrapped in a mochi (glutinous rice flour dessert).
This variety of mochi is eaten in Japan mainly in spring time.
There are many pastry shops that contend for its authorship, in fact the ichigo daifuku was invented during the 80s.
This dessert is perfect to accompany afternoon tea.
If you have any anko left over, I recommend you try it with matcha tea ice cream.
This recipe is also suitable for those who are vegetarians or vegans, as it does not contain animal proteins.
7 fresh strawberries, washed and de-leafed
150 gr of anko (I used the one purchased)
90 gr of shiratama-ko (glutinous rice flour)
70 grams of sugar
90 ml of water
- Work the anko with your hands, it must be mushy. If it is too liquid, add plenty of potato starch. Then wrap each strawberry in the anko, place the strawberries on a plate and leave them in the refrigerator to compact them well.
- In a saucepan, mix the sugar, the glutinous rice flour and, little by little, the water with a whisk. There must be no lumps. Turn on the stove over low heat and let the mixture thicken for a few minutes: it must be an elastic and white ball.
- Dust the work surface with starch. Put the freshly prepared mochi on top and sprinkle it with the starch. Let it cool down.
- Cut the mochi into 7 equal parts, flour a rolling pin with the starch and form a disk.
- Wrap the strawberry with the anko in the mochi, closing it well.