🍓 Strawberry daifuku
Strawberry daifuku, or ichigo daifuku, is a soft mochi rice cake wrapped around sweet red bean paste and a whole fresh strawberry. Cutting it open shows the red fruit inside a dark layer of bean paste and a white chewy shell. The combination is sweet, slightly tart and juicy, and it is eaten as a seasonal treat with tea.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 120 g glutinous rice powder (mochiko)
- 40 g sugar
- 150 ml water
- 180 g sweet red bean paste
- 6 small strawberries, hulled
- Potato or corn starch, for dusting
Method
- Wrap each strawberry in a thin layer of bean paste, leaving the tip showing if you like.
- Mix rice powder, sugar and water and steam or microwave in short bursts, stirring, until thick and glossy.
- Turn the dough onto a starch-dusted surface and divide into 6.
- Flatten each piece and wrap it around a strawberry, pinching to seal.
- Dust off excess starch and eat the same day.
How to make it lighter
- Use a thinner layer of bean paste and a bigger strawberry for fewer calories per piece.
- Keep to one daifuku as a dessert.
- Reduce the sugar in the mochi dough; the fruit and paste are sweet enough.
History
Daifuku, mochi filled with sweet bean paste, has been a Japanese confection for centuries. The version with a whole strawberry is much newer and is usually credited to Tokyo confectioners in the 1980s; it is now a popular winter and spring sweet across Japan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →