Description
Indulge in the delicate and sweet flavors of Strawberry Mochi, also known as Ichigo Daifuku, a traditional Japanese treat with a modern twist. These delightful bite-sized desserts feature fresh strawberries enveloped in a chewy, translucent rice cake, either filled with sweet red bean paste or a luscious oat cream. Perfect for a light and refreshing dessert!
Ingredients
Units
Scale
Ichigo Daifuku:
- 1 1/2 cup shiratamako (glutinous sweet rice flour)
- 1/2 cup granulated sugar
- 1 1/4 cup water
- 12 strawberries
- potato starch or arrowroot flour to dust the work surface and your hands
Traditional Filling (for 12):
- 12 oz sweetened red bean paste
Cream Filling (for 12):
- 1/2 can Nature’s Charm oat whipping cream chilled overnight
- 2 tablespoons powdered sugar
Instructions
- Prep: Wash the strawberries, hull them, and set aside.
- Filling (Traditional): Separate red bean paste into 12 portions. Wrap each strawberry with the paste, leaving the tip exposed. Wrap in plastic wrap.
- Filling (Cream): Beat whipping cream and powdered sugar, divide into 12 portions. Place a strawberry in each portion, tip up. Freeze for 10 minutes.
- Mochi: Combine shiratamako, sugar, water. Microwave, stirring at intervals until sticky. Flatten mochi, cut into 12 pieces. Wrap each strawberry with mochi, ensuring full coverage.
Notes
- Storage directions: Leftover strawberry daifuku with red bean paste can be kept at room temperature for 1 day or refrigerated for up to 2 days. Whipped cream daifuku should be refrigerated for up to 2 days.
- Freezing: Not recommended as the strawberries’ texture may degrade upon defrosting.
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 10g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
