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.

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