How to Make Ichigo Daifuku at Home
Daifuku is a Japanese confection that has been enjoyed since the Edo period. It consists of a portion of anko (sweet red bean paste) wrapped inside of a thin piece of mochi (rice cake).
When it was first introduced, daifuku was only enjoyed by upper class people. However, once it became more recognized throughout Japan, many people began enjoying it as a sweet. Variations of daifuku, such as adding chestnuts to the filling or mixing mugwort into the mochi skin. Among all of the different variations, ichigo, or strawberry daifuku has become the most popular one.
The sweetness of the red bean paste and the natural tartness of strawberries create a wonderful harmony, making these Japanese sweets not only sweet but also packed with flavor.
In regards to anko, there are actually two types of anko - tsubu-an and koshi-an. The only difference between these two types of anko is their textures. “Tsubu-an" has a mushy texture because it is made with mashed whole azuki beans. "Koshi-an", on the other hand, has a smooth texture because it is made with mashed and strained azuki beans. Either types of anko can be used to make daifuku and both are delicious. Some variations of daifuku even contain whipped cream or are made with chocolate instead of anko.
When it comes to fruit daifuku, strawberry is undoubtedly the most popular choice. There are also other types of fruit daifuku that use seasonal fruits such as mandarin oranges, or muscat grapes. However, we’re going to share with you ichigo daifuku in today’s recipe.
Overview
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Total servings: 6
Difficulty: Easy
Ingredients
- 60g Shiratama Flour (Glutinous Rice Flour)
- 20g Sugar
- 70ml Water
- 150g Red Bean Paste (Either Tsubu-an or Koshi-an are OK)
- 6 Strawberries (Whole)
- 2 Tbsp Potato Starch
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