Ichigo Daifuku (いちご大福)｜Vegan Strawberry Mochi
A vegan Japanese sweet, ichigo daifuku recipe using mochiko and a steamer. The mochi skin stays soft and chewy into the next day, wrapped around homemade tsubu-an and a fresh whole strawberry.
Equipment
- Mixing bowl
- whisk
- sarashi (thin cotton cloth) dampened and wrung out, used to line a colander for steaming
- colander
- steamer pot
- extra cloth draped over the lid to prevent water from dripping onto the mochi
- tray or pate
Ingredients
Mochi Skin
- 60 g mochiko
- 2 teaspoon beet sugar powder or any fine-grain sugar
- salt less than 1g / two small pinches
- 65 g water
- 1 tbsp+ katakuriko potato starch, for dusting — cornstarch works too
Anko Balls
- 4 strawberries around 13g each works best
- 80 g anko
- tofu whipped cream optional, to taste
Instructions
Mochi Skin
- Mix dry ingredients | Combine mochiko, sugar, and salt in a mixing bowl. Whisk well.60 g mochiko, 2 teaspoon beet sugar powder, salt
- Add water | Pour in the water and whisk until smooth.65 g water
- Prepare for steaming | Dampen the sarashi (thin cloth), wring it out, and lay it over the colander. Divide the batter in half and place both portions on the cloth.
- Steam | Once the steamer is producing steam, place the colander inside. Steam over medium-high to high heat for 10 minutes.
- Transfer | Dust a tray with katakuriko. Lightly wet your hands and transfer the mochi onto the tray. Dust the surface lightly.1 tbsp+ katakuriko
- Divide | Tear the mochi into four equal pieces by hand.
The mochi will be very hot straight from the steamer. Wait until it's cool enough to handle before transferring.
Keep your fingers dusted with katakuriko throughout to prevent sticking.
Anko Balls
- Prepare the strawberries | Wash and gently pat dry with paper towels. Remove the hulls with a knife.4 strawberries
- Portion the anko | Divide the tsubu-an into four equal portions and begin shaping each into a ball.80 g anko
- Wrap the strawberry ❶ | Lay plastic wrap on your palm. Place one anko portion on top and flatten into a round disc. Set a strawberry in the center.
- Wrap the strawberry ❷ | Gently stretch and press the anko around the strawberry.tofu whipped cream
Leave the tip of the strawberry exposed when wrapping with anko — when sliced, the cross-section looks much nicer.
If adding tofu whipped cream, use it to cover the exposed strawberry tip after wrapping with anko.
How to Wrap
- Place the anko ball | Place a piece of mochi on your palm and gently spread it out with your fingers into a round shape. Place the anko ball on top, strawberry tip facing down.
- Wrap | Gently stretch the mochi around the anko ball.
- Seal | Gather the edges and pinch them together to seal.
- Dust | Lightly dust the surface with katakuriko to finish.
Keep your fingers dusted with katakuriko throughout to prevent sticking.
To serve, slice in half from the sealed side down for the cleanest cross-section.