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Ichigo Daifuku by Kazuyo Fukunishi, SERVES 8

8 cups (2 L) water
3 ounces (90 g) mochiko (sweet rice flour)
1 cup (250 ml) granulated sugar Cornstarch, as needed 8 strawberries
3 ounces (90 g) anko or an (puree of adzuki beans cooked with sugar)

1. In a microwavable bowl, slowly pour the water over the mochiko, stirring constantly. Add the sugar and combine well. Microwave for 1 minute on high and stir with a wooden spoon.

2. Return to the microwave for 3 to 4 minutes, interrupting once or twice to stir: Continue cooking until the preparation swells. Let the bow! cool for 30 seconds before removing from the microwave and stir again with a wooden spoon.

3. Sprinkle a little cornstarch on a baking sheet. Transfer the mixture to the baking sheet, flatten and cut into eight equal pieces.

4 Coat each strawberry with anko, mold into a ball shape and wrap each ball in a piece of rice paste. Pinch the ends to seal the paste and roll again to restore a round shape. Prepare and serve the same day, if possible.