Daifuku are a popular wagashi (Japanese confection) consisting of the chewy rice-flour dough known as mochi wrapped around a sweet filling. Anko (sweet red bean paste) is one of the most common fillings, here paired with strawberries (ichigo). Other fillings include white bean paste, whole soybeans, and the popular ice cream. Strawberry daifuku are often served in the spring, but they're a fun treat to serve for Valentine’s Day, especially when tinted pink. For an authentic experience, enjoy this sweet with a cup of green tea. And remember that the mochi coating is very chewy, so savour your daifuku in small bites.
Ingredients
Method
- Liberally dust a small sheet pan or tray with cornstarch and set aside.
- Roll the anko into 6 balls and place them on a plate. Working with 1 ball of anko and 1 strawberry at a time, cover each berry with a portion of the anko and place on a plate cut-side down. Repeat with the remaining anko and strawberries. (Anko is sticky, so rinse and dry your hands as needed to help prevent it from sticking to them.)
- Stir together the shiratamako and sugar in a medium microwave-safe bowl. If using the food coloring, stir it into 177ml cup water first, then add the water to the shiratamako mixture, or just add the water if you’re not using food colouring. Stir until smooth.
- Loosely cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture with a wet rubber spatula, then repeat the process, rewetting the spatula. The mixture should look shiny and translucent throughout. If not, repeat the process one more time, cooking it for about 30 seconds more. (You may need a little more or less time overall depending on your microwave and the type of bowl you use.)
- Turn the mochi out onto the prepared sheet pan. The mochi is very sticky, so don’t be shy with the cornstarch when handling it. Using a bench scraper or spatula dusted with cornstarch, shape it into a rough rectangle, then dust the top with cornstarch. (To avoid clumps, you can sift the cornstarch onto the mochi through a small mesh strainer.) Using the bench scraper or spatula, cut the mochi into 6 equal pieces.
- Dust your hands with cornstarch. While still warm, working with 1 piece of mochi at a time, flatten it into a circle about 2 to 3 inches wide in the palm of 1 hand. Place an anko-covered strawberry, pointed-side down, into the center of the circle, then enclose it in the mochi, gently stretching the mochi as needed. Pinch the mochi together at the top to seal it.
- Use your hands to create a nice, even strawberry-like shape, then place the daifuku on a serving plate, flat-side down. Repeat with the remaining mochi and strawberries, dusting your hands with cornstarch as needed. If any daifuku are coated with excess cornstarch, gently brush some off with a pastry brush.
- Serve the daifuku immediately or store them in an airtight container at room temperature for 1 to 2 days.
Cook’s Note
It takes about 3 hours to make homemade red bean paste, so feel free to use store-bought. It comes in smooth (koshian) and chunky (tsubuan) versions; the smooth is easier to work with and is a nicer match for strawberries. Shiratamako and mochiko are both glutinous rice flours. Shiratamako’s flavor and texture is preferable for mochi, but you can substitute the less expensive and more widely available mochiko in a pinch. Shiratamako has a coarse, pebbly texture, but don’t worry; it will dissolve smoothly into the warm mochi batter.
