Strawberry Daifuku is delicious! Strawberry daifuku appeared about 30 years ago in Japan but there isn’t a clear indication of who and where it began. I believe it started from a little Japanese sweet shop in Tsu city in Mie prefecture. I lived in Ise city (famous Ise shirine) right next to Tsu city. I remember driving about one hour to Tsu city to buy the strawberry daifuku. It was sensational.
Strawberry season is just ending here in Brisbane. This weekend I finally got to go to a farm to pick my own delicious strawberries. I got home and made my own freshly picked Strawberry daifuku. Different variations of strawberry daifuku exist. The bean paste inside can be either red or white. The outside mochi colour varies between white or pink. I am going to share the original strawberry daifuku I used to eat in Tsu city. It is a strawberry wrapped in white bean paste and white mochi.
Red bean paste can be bought from a Japanese or Asian grocery store in tins, but it is hard to find white bean paste, even in Japan. You can make Shiroan (white bean paste) with white kidney beans and it is quite a simple process but it takes a little bit of time. I will show you how in a different post. If there is Japanese or Asian grocery stores nearby, you can buy rice flour called “Shiratamako” or if you are in Australia, you can get a similar product from major supermarket international isles. The pack has green writing (as you can see in the photos). Usually mochi is pounded sticky rice, but if you use the rice flour, it can be made by using a microwave without pounding. It is very sticky so you need a lot of Katakuriko.
I recommend making Shiroan the white bean paste a day before and while you are making it relax and listen to your favourite music. I listened to Norah Jones’ Come away with me while I was taking the shell off the beans with Sudio Sweden Designer Earphones, The Sudio VASA Blå while I cook. It is great because it is wireless and the earphone wire does not get in your way while you are cooking. It weighs only 14 grams and is the lightest on the market. Also my readers get 15% discount using the following discount code : chopstickchronicles
I hope you enjoy making Strawberry daifuku while it is in season (for Australian readers). It takes a little bit of time but it worth it. I shared this Japanese treat with my Japanese friend in my neighborhood and she loved it.
- 180 g Shiratamako
- 30 g sugar
- 200 ml water
- Katakuriko potato starch
- 150 g sweet white bean paste
- 5 medium sized strawberry
- Divide the white bean paste into 50g balls.
- wash the strawberries and cut off stems.
- Flatten the white bean paste and place a strawberry on the center.
- wrap the strawberry with white bean paste and shape it back into a round ball. Set aside
- Place Shiratamako and sugar in a large heat proof bowl and add water.
- Stir and mix well
- Cover with cling wrap and microwave for 1 minute and 30 seconds to 2 minutes depending on the microwave. It should look partly floury and partly should be starting to resemble mocha texture.
- Take the bowl out of the microwave, stir well with a spatula and microwave further for 1 minute. The mochi should look translucent.
- Scatter enough Karakuriko (potato starch) on the rolling mat and empty the mochi from the bowl onto the starch
- Divide the mochi into 5 pieces and roll out flat till each circle is around 10 cm in diameter.
- Place the white bean paste wrapped strawberry (strawberry tip facing down) on the rolled out mocha.
- Gather the edge of mocha wrapping and wrap the strawberry with mochi using well dusted hands.
- Close the mocha ends at the top with your well dusted finger and shape it into a nice round shaped daifuku mochi.
- Repeat the above process for the remaining mochi and strawberries.