I hope everyone enjoyed our first cooking event for this semester. Today, I would like to share with you more information about the strawberry daifuku that we made.
Strawberry daifuku ( いちご大福, pronounced “di-foo-koo”) is a popular traditional Japanese sweet consisting of a small soft mochi (glutinous rice cake) stuffed with strawberry and anko (sweetened red bean paste). In fact, daifuku comes in many varieties, including yomogi daifuku (蓬大福), yukimi daifuku (雪見だいふく) and ume daifuku (梅大福). It was originally called Habutai mochi (thick belly rice cake) and it later changed to Daifuku mochi (big belly rice cake) and it literally means good luck in Japanese.
During the springtime, Japanese confectionery shops sell strawberry daifuku as the seasonal daifuku. Even though we don’t live in Japan, we can still make this simple and tasty confection on our own. Below is a list of ingredients that we need for making strawberry daifuku and simple instructions.
3 medium strawberries (1 strawberry per daifuku)
75g Anko (sweet red bean paste)
50g shiratamako (glutinous rice flour)
2 tablespoons of sugar
75 ml water
1 bag of corn/potato starch for dusting
(Most of the ingredients could be purchased in Asian markets or you can get them from Amazon as well.)
- Mix the shiratamako and sugar with a whisk in a glass bowl.
- Slowly add in warm water into the glass bowl and stir it until the mixture has reached a thick consistency.
- You can either microwave the mixture for 3 mixtures or steam it for around 5 minutes.
- Make sure the mochi mixture looks translucent and then you can take it out and put it on a tray.
- Sift corn or potato starch on the tray, and then use a silicone spatula or kitchen scraper to put the mochi on top of the potato starch.
- Mix the mochi with the corn or potato starch to make it less sticky, and then cut them into three equal pieces.
After you complete the most difficult task of making the mochi wrap, we can move to the next step of putting in the fillings.
- Rinse, dry and hull the strawberries.
- Divide anko into 3 same size balls and then completely wrap them around the strawberries. (1 anko ball per stawberry).
- Put the corn or potato starch on your hands and put the anko covered strawberry on top of the mochi ball. (Make sure the tip of the strawberry is facing down)
- Start covering the strawberry from all sides and hold the mochi with both hands to make it into a nice round shape.
歓呼する. You’re finished. This is what the Daifuku should look like!
Now you can enjoy your delicious strawberry daifuku.
For more details, visit: http://www.justonecookbook.com/strawberry-daifuku/.