Ichigo Daifuku

Japan's most beloved winter confection: a whole ripe strawberry encased in white bean paste and wrapped in a soft, chewy mochi shell: the perfect marriage of tart fruit, sweet anko and elastic rice cake, beautiful in cross-section

Origin: Japan (Edo period adaptation; modern form c. 1980s)

From the journey of Strawberry.

Daifuku (大福), 'great luck', is a classic wagashi (traditional Japanese confection) made from mochi (glutinous rice dough) filled with anko (sweet red or white bean paste). The ichigo daifuku (strawberry daifuku) was developed in the 1980s by Japanese confectioners as a seasonal winter wagashi, taking advantage of Japan's extraordinary hothouse-grown premium strawberries which are available from late November through April: the reverse of summer-fruiting varieties. The combination of a fresh, tart whole strawberry nested inside white shiro-an (white bean paste) and soft, barely sweet mochi creates one of the most satisfying textural contrasts in Japanese confectionery: the resistance and give of mochi, the smooth sweetness of bean paste, and the cold, tart burst of fresh strawberry at the centre. Cut in half, the cross-section; white mochi, white bean paste, and a red strawberry star; is one of the most photographed foods in Japan.

Ingredients

Filling

  • 8 small, ripe strawberries, hulled (as uniform in size as possible)
  • 200 g shiro-an (white sweet bean paste) or koshian (smooth red bean paste)

Mochi

  • 150 g mochiko (sweet glutinous rice flour)
  • 40 g caster sugar
  • 200 ml water

Dusting

  • Katakuriko (potato starch) or cornflour for dusting

Optional

  • 1–2 drops Red food colouring optional, for pink mochi

Method

  1. Divide the bean paste into 8 equal portions (about 25g each). Flatten each portion in your palm, place a strawberry (tip pointing down) in the centre, and wrap the bean paste around the strawberry, pressing and sealing to enclose it completely. The strawberry tip should point up through the centre. Refrigerate while you prepare the mochi.
  2. In a microwave-safe bowl, whisk together the mochiko, sugar and water until smooth. Add red food colouring if using (for pink mochi). Cover loosely with cling film.
  3. Microwave on high for 2 minutes. Remove and stir vigorously with a wet spatula. Microwave for another 1 minute. Stir again. Microwave for a further 30–60 seconds until the mochi is translucent and very sticky; it should look like thick, elastic putty.
  4. Dust a clean work surface generously with potato starch or cornflour. Turn out the hot mochi onto the dusted surface. Dust the top of the mochi and your hands generously. Allow to cool for 5 minutes; cool enough to handle but still warm and pliable.
  5. Divide the mochi into 8 equal portions using a dusted knife or scraper. Flatten each portion into a round disc about 10cm in diameter and 5mm thick.
  6. Place a bean-paste-wrapped strawberry in the centre of each mochi disc, strawberry tip up. Gather the edges of the mochi around the bottom of the strawberry and pinch firmly to seal. The strawberry tip may protrude slightly from the top; this is correct.
  7. Place the completed ichigo daifuku seam-side down on a dusted tray. Dust off excess starch and refrigerate for 30–60 minutes before serving. They are best eaten on the day of making, within 4–6 hours.

Notes

Shiro-an (white bean paste, made from white kidney beans or white navy beans) is the traditional filling for ichigo daifuku, as its pale colour creates a beautiful contrast with the red strawberry in cross-section. Koshian (smooth red bean paste from azuki beans) is more widely available and equally delicious, but the cross-section will show a red-on-red contrast rather than the classic white. Both mochiko (sweet rice flour) and shiro-an are available at Japanese or Asian supermarkets. The potato starch dusting is important; without it the mochi will stick to everything. Do not substitute plain flour, which has a different texture.

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