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

Yudofu

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.

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.

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.

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.

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.

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.

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.

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.

Fancy Something Else?

Papoutsakia Santorini

Papoutsakia Santorini is a variation of the traditional papoutsakia dish. It features roasted eggplant halves filled with a mix of ground meat, onions, spices, and topped with a generous layer of cheese and tomato sauce.

Greek Moussaka

Moussaka is a classic Greek dish made with layers of eggplant, ground meat (often beef or lamb), and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a rich and flavorful main course. Moussaka is often served with a side salad and crusty bread, offering a satisfying and comforting option that represents the heartiness of Greek cuisine and the Mediterranean region.

Egg Biryani

Fragrant rice cooked with aromatic spices and eggs, resulting in a flavorful and savory one-pot dish. Egg biryani is a popular main course but can also be served as an appetizer portion.

Pites

Pites, or Greek savory pies, are a popular main course option in Greece. They come in various flavors and fillings, such as Spanakopita (spinach and feta pie), Tiropita (cheese pie), and Kotopita (chicken pie). Pites are made with layers of crispy phyllo pastry filled with a flavorful mixture and baked until golden and delicious.

Escalopes de Foie Gras Poêlées

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.

Boondi Raita

A refreshing yogurt-based side dish made with boondi (small fried chickpea flour balls) mixed with seasoned yogurt, flavored with spices like cumin and garnished with coriander leaves. Boondi raita is often served as a cooling accompaniment to spicy Indian meals.

Malai Kofta

Soft and creamy cottage cheese (paneer) and potato dumplings served in a rich and flavorful tomato-based gravy. Malai kofta is a popular vegetarian main course option, often enjoyed with rice or naan.

Pastel de Elote

A moist and slightly sweet corn cake made with fresh corn kernels, eggs, milk, sugar, and butter. It has a delicate texture and a hint of corn flavor, often served as a dessert or a sweet accompaniment to a savory meal.