Ichigo Daifuku

Ingredients for 1 servings:

• 150 g flour (glutinous rice flour)
• 150 ml water
• 150 g spice mix (red bean paste, anko)
• 10 small strawberries
• n. B. Potato starch for the work surface

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

enough for 10 pieces

I’ll be honest: As delicious as Ichigo Daifuku look and taste, they’re also tedious (and sticky!) to make. The recipe isn’t particularly complicated, but assembling the balls can be quite frustrating. But don’t worry, the result is more than worth the effort! Ichigo Daifuku don’t store well and should be eaten as quickly as possible. First, wash the strawberries, pat them dry, and remove the stems. Shape a heaped teaspoon of Anko into a disc and wrap a strawberry in it, leaving the tip free. Repeat this process with the remaining strawberries. Set aside. Place the glutinous rice flour and water in a saucepan. Stir with a wooden spoon until smooth. Now it gets a bit strenuous: Set the stove over medium heat and stir the mixture thoroughly. After a short time, the snow-white mixture will slowly begin to turn milky-transparent. That’s exactly how it should be. Now don’t stop stirring, but keep stirring until the entire mixture has taken on the desired color. Since the mixture will not only change color but also consistency—namely, become increasingly thicker and stickier—this requires a certain amount of force. When the mixture has reached the desired consistency, transfer it to a stone or glass plate sprinkled with potato starch and let it cool. As soon as the mochi is cool enough to cut, cut it into 10 pieces using a mochi knife. It’s best to return the empty pot to the still-warm stovetop. The residual heat will form a firm, wafer-like layer, especially at the bottom, which, once the pot has cooled, can be easily removed with your fingers. This makes washing the pot much easier later. With hands well coated with potato starch, shape a piece of mochi into a circle (if it feels like an earlobe, it has the right consistency). Place an anko strawberry in the center of the circle, point first. Wrap the mochi around the strawberry and press firmly together on the bottom. As sticky as the mochi is, it’s still not easy to press it together enough to seal the anko. If necessary, shape the ichigo daifuku into a ball and repeat with the remaining strawberries.