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

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.

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.

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.

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.

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.

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.

Fancy Something Else?

Pad Makeua Yao

Pad Makeua Yao is a stir-fried dish made with grilled or roasted eggplant, garlic, chili, and soy sauce. The smoky flavors of the eggplant combined with the savory and spicy seasonings create a tasty and satisfying dish that pairs well with steamed rice.

Kala Jamun

Similar to gulab jamun, kala jamun is a darker variation where the milk solids dumplings are fried until they turn dark brown. Kala jamun has a slightly caramelized flavor and is often enjoyed as a dessert.

Shahi Paneer

A rich and creamy paneer (Indian cottage cheese) curry made with a blend of spices, nuts, and cream. Shahi paneer is a regal and indulgent main course option that is often served with naan or rice.

Tartiflette

A hearty dish from the French Alps made with potatoes, reblochon cheese, onions, and bacon. Tartiflette is a comforting and indulgent main course that is perfect for cold winter evenings.

Pad Sator Moo

Stir-fried pork with stink beans (sator), chili peppers, garlic, and shrimp paste. Pad Sator Moo offers a unique and pungent flavor, with the stink beans adding a distinct taste and texture to the dish.

Italian Ossobuco

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean.

Ants Climbing a Tree

A Sichuan dish made with vermicelli noodles, ground meat, chili bean paste, and other flavorful ingredients. The noodles resemble ants crawling on twigs, hence the name.

Baccalà alla Lucana

A traditional dish from Basilicata, baccalà (salt cod) is simmered with tomatoes, bell peppers, potatoes, onions, black olives, and capers.