Food, Sweets

Ichigo Daifuku

 Ichigo Daifuku / いちご大福 / Strawberry & Sweet Red Bean Mochi

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Ichigo (strawberry) Daifuku is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling anko, sweetened red bean paste made from azuki beans. The name Daifuku in Japanese literally means “great luck”. Because it contains strawberry, it is usually eaten during the springtime.

Ichigo Daifuku is easy to make and can be enjoyed as a delicious afternoon snack with a hot cup of green tea.

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Ingredients

60g glutinous flour

45g granulated sugar

105cc water

120g red bean paste

4 pcs strawberry

DIRECTIONS

1. Divide red bean paste into 4 equal portions. Cover each of the strawberry with a portion of bean paste, try making it as round as possible. Set aside.

2. Put water, glutinous flour and sugar in a pot and stir well, and then cook until get thick.

3. Sift some potato starch/corn starch onto a baking tray and place the mochi on top,

4. Divide the mochi into 4 equal portions.

5. Take a portion of the mochi and gently flatten and expand into 3 inch diameter disc. Place a strawberry with red bean paste in the center of each mochi and bring edges together, pinching to close. Repeat for the rest of the mochi.

6. Mochi are best served immediately at room temperature (avoid putting them in the fridge).

ENJOY!!! 

 
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I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire