Name: Ichigo Daifuku Ice Cream (Japanese - Dessert )
Cuisine: Japanese
Ingredients: Mochiko (Sweet Rice Flour) - 150 g (150 g); Sugar - 50 g (50 g); Water - 240 ml (240 ml); Cornstarch - 20 g (20 g); Anko (Sweet Red Bean Paste) - 300 g (300 g); Fresh Strawberries - 12 pcs (12 pcs); Strawberry Ice Cream - 400 ml (400 ml)

Ichigo Daifuku Ice Cream

Menu: Different Food Styles or browse Other Japanese Recipes

Ichigo Daifuku Ice Cream (Japanese - Dessert) Recipe

A modern twist on the classic Ichigo Daifuku, this dessert combines the elements of the traditional sweet, featuring a whole strawberry and sweet red bean paste, with a scoop of strawberry ice cream. It offers a delightful combination of fruity flavors and creamy textures.

Ingredients:

Mochiko (Sweet Rice Flour) - 1 1/4 cup (150 g)
Sugar - 1/4 cup (50 g)
Water - 1 cup (240 ml)
Cornstarch - 2 tbsp (20 g)
Anko (Sweet Red Bean Paste) - 1 1/4 cup (300 g)
Fresh Strawberries - 12 pcs
Strawberry Ice Cream - 2 cups (400 ml)

Instructions

Rinse and hull the strawberries. Set aside 12 pieces and chop the remaining strawberries.
In a mixing bowl, combine the sweet rice flour, sugar, and water. Mix well until there are no lumps. Add the chopped strawberries and mix again.
Cover the bowl with a plastic wrap and microwave for 2-3 minutes until the mixture becomes a sticky dough. Stir the mixture with a wet spatula.
Dust the work surface with cornstarch. Transfer the dough and knead it until it becomes smooth. Divide it into 12 equal portions and flatten each portion into a disc.
Place a spoonful of sweet red bean paste in the center of each disc. Place a whole strawberry on top of the paste. Pinch the edges together to seal the filling inside the dough.
Roll each ball in cornstarch to prevent sticking.
Heat a pot of water and bring it to a boil. Steam the mochi balls for 5-6 minutes until they become translucent.
Scoop a generous portion of strawberry ice cream and serve it with the mochi balls. Enjoy the sweet and fruity flavors with the creamy texture of the ice cream.

More Japanese Recipes

Matcha Mochi Ice Cream

A delightful combination of two Japanese favorites, matcha mochi and ice cream. Matcha Mochi Ice Cream features a chewy mochi exterior filled with matcha-flavored ice cream, offering a harmonious blend of textures and matcha flavor.

Sushi

A traditional Japanese dish consisting of vinegared rice topped with various ingredients, such as raw or cooked seafood, vegetables, and sometimes omelette. Sushi is often served with soy sauce, wasabi, and pickled ginger, and is a staple of Japanese cuisine.

Ishikari Nabe

A hot pot dish originating from Hokkaido, Japan, made with salmon, vegetables, tofu, and konjac noodles cooked in a miso-based broth. Ishikari Nabe showcases the rich flavors of salmon and the heartiness of the miso broth, creating a comforting and flavorful main course.

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Zaru Soba

Cold buckwheat noodles served on a bamboo mat (zaru) with a dipping sauce, along with toppings such as sliced green onions and grated daikon radish. Zaru Soba is a refreshing and light Japanese main course, perfect for hot summer days.

Hojicha Tiramisu

A Japanese twist on the classic Italian dessert, Hojicha Tiramisu features layers of ladyfingers soaked in hojicha (roasted green tea) syrup, layered with mascarpone cream. It offers a unique combination of earthy hojicha flavor with the creamy richness of tiramisu.

Takowasa

Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.

Oyako Katsu

A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.

Fancy Something Else?

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Berenjenas con Miel

Berenjenas con Miel is a sweet and savory appetizer that combines crispy fried eggplant with a drizzle of honey. The eggplant slices are battered and deep-fried until golden and then served with a drizzle of honey on top. This unique combination of flavors creates a delightful contrast that is both satisfying and delicious. Berenjenas con Miel is a popular tapas dish in Andalusia, where honey is often used as a natural sweetener.

Kao Pad Pu

Kao Pad Pu is a delicious crab fried rice dish. It is made by stir-frying rice with crab meat, eggs, onions, garlic, and soy sauce. The succulent crab meat adds a delicate sweetness to the savory fried rice, making it a flavorful and satisfying main course.