6 people 40 min AVERAGE Ichigo Daifuku - Strawberry Daifuku March 6, 2026 Ingredients For the dough50g shiratamako flour50g mochiko flour (glutinous rice flour)40g sugar150ml waterPotato starch (for dusting the work surface) – as needed For the filling6 strawberries (small to medium)150g anko koshian paste Preparation 1. Wash and thoroughly dry the strawberries.2. Divide the anko paste into 6 portions of 25g each.3. Wrap each strawberry with a portion of anko.4. Place the shiratamako in a bowl. Gradually add water while mixing until a smooth consistency is achieved.5. Then add the mochiko and sugar, and mix well.6. Loosely cover with plastic wrap and heat for 2 minutes at 600 W. Then mix.7. Heat for another 1 minute, then 30 seconds, mixing each time. The dough should become translucent and very elastic.8. Sprinkle the work surface with potato starch.9. Place the dough and divide it into 6 portions.10. Flatten each portion into a circle (the center slightly thicker and the edges thinner).11. Place a strawberry wrapped in anko in the center.12. Pull the dough upwards to close and seal underneath. Place with the seam facing down. The dough is sticky: sprinkle a little starch on the dough and on your hands while shaping!
