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Daifuku is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans and strawberries. It is is a very popular Wagashi in Japan, that is often served with green tea.

Mochi Skin recipe by Cooking with Dog. and red bean paste by MyKitchen101en.

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ichigo daifuku anko mochi

Yields12 Servings

Mochi Paste
Anko - Sweet Red Bean Paste
Fuit

1

Prep: Wash your strawberries and dry them off completely. This is very important to not get a soggy red bean paste mess inside of the mochi!

Making Anko / Koshian (こしあん) - Fine Red Bean Paste
2

For dry beans:
Soak azuki beans for 6-8 hours or overnight. Rinse under cold water. Discard broken ones that are floating on top of the water and drain.
.
Transfer the drained beans to a large pot. Add water till 1cm above beans. Bring the water to boil over high heat. Once boiling turn down the heat to medium-low and keep it simmering for the next 1 to 1.5 hours and cover with a lid. After 1 hour, pick one bean and mash it with your fingers. If it is mashed easily, it's done. Otherwise let it simmer for another 30 minutes.

3

For canned beans:
Drain and rinse your beans. Transfer the drained beans to a large pot. Add a bit of water till your beans are covered. Bring the water to boil over high heat. Once boiling turn down the heat to medium-low

4

Puree or blend the beans to a fine paste.

5

Turn the heat to medium-low heat and add half of the sugar.

6

Mix well with the bean paste. Once sugar is dissolved, add the rest of the sugar.

7

Let the moisture evaporate, stirring constantly. Add the salt.

8

When you can draw a line on the bottom of the pot, turn off the heat. Don't worry if it's still loose; Anko will continue to thicken as it cools. Transfer to a flat baking sheet to let cool completely. Koshian is ready to use.

9

If you're not using the red bean paste right away, you can transfer the red bean paste in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.

Prepare the Mochi
10

Whisk shiratamako and sugar in a medium bowl. Add water and mix well until combined.

11

Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1100w) for 1 minute. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.

12

Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.

13

Cover the work surface with corn starch. Then transfer the cooked mochi on top. Flatten and expand the mochi with a rolling pin and dust your rolling pin with corn starch to keep it from sticking.

Assemble
14

Devide your anko into 12 parts. Wrap the strawberries with anko

15

Separate your mochi dough into roughly 12 equal pieces. Flatten them and use each of them to cover your red bean paste and strawberry centres. When the dough reaches the top, roll it well in your hands to create an even-shaped ball. Finally, you just need to flatten the base to create a nice shape and you’re finished.

Japanese Daifuku 大福餅の作り方 – Strawberry Red Bean Paste Mochi

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Ingredients

Mochi Paste
Anko - Sweet Red Bean Paste
Fuit

Directions

1

Prep: Wash your strawberries and dry them off completely. This is very important to not get a soggy red bean paste mess inside of the mochi!

Making Anko / Koshian (こしあん) - Fine Red Bean Paste
2

For dry beans:
Soak azuki beans for 6-8 hours or overnight. Rinse under cold water. Discard broken ones that are floating on top of the water and drain.
.
Transfer the drained beans to a large pot. Add water till 1cm above beans. Bring the water to boil over high heat. Once boiling turn down the heat to medium-low and keep it simmering for the next 1 to 1.5 hours and cover with a lid. After 1 hour, pick one bean and mash it with your fingers. If it is mashed easily, it's done. Otherwise let it simmer for another 30 minutes.

3

For canned beans:
Drain and rinse your beans. Transfer the drained beans to a large pot. Add a bit of water till your beans are covered. Bring the water to boil over high heat. Once boiling turn down the heat to medium-low

4

Puree or blend the beans to a fine paste.

5

Turn the heat to medium-low heat and add half of the sugar.

6

Mix well with the bean paste. Once sugar is dissolved, add the rest of the sugar.

7

Let the moisture evaporate, stirring constantly. Add the salt.

8

When you can draw a line on the bottom of the pot, turn off the heat. Don't worry if it's still loose; Anko will continue to thicken as it cools. Transfer to a flat baking sheet to let cool completely. Koshian is ready to use.

9

If you're not using the red bean paste right away, you can transfer the red bean paste in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.

Prepare the Mochi
10

Whisk shiratamako and sugar in a medium bowl. Add water and mix well until combined.

11

Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1100w) for 1 minute. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.

12

Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.

13

Cover the work surface with corn starch. Then transfer the cooked mochi on top. Flatten and expand the mochi with a rolling pin and dust your rolling pin with corn starch to keep it from sticking.

Assemble
14

Devide your anko into 12 parts. Wrap the strawberries with anko

15

Separate your mochi dough into roughly 12 equal pieces. Flatten them and use each of them to cover your red bean paste and strawberry centres. When the dough reaches the top, roll it well in your hands to create an even-shaped ball. Finally, you just need to flatten the base to create a nice shape and you’re finished.

Japanese Daifuku 大福餅の作り方 – Strawberry Red Bean Paste Mochi
IngredientsDirections