Microwaved Strawberry Daifuku (with Joshinko)

Microwaved Strawberry Daifuku (with Joshinko)

You won't believe these are made using a microwave. These are very smooth daifuku. If you have anko already prepared, you'll be able to make these in about 15 minutes. The lovely colour of strawberries adds a pretty color to these traditional confectionery.

Ingredients: For 5 (if you use large strawberries, enough for 4)

50 g
20 g
90 ml
Koshi-an (store-bought or Recipe ID: 1082315)
125 g
5 (if large, use 4)


1. Combine the joshinko, sugar and water in a heatproof bowl.
2. Mix well with a plastic spatula until smooth and cover with cling film. Microwave (500 W) for 2 minutes.
3. Meanwhile, rinse the strawberries, remove hulls, and pat dry well with paper towels.
4. Beat the batter well with a pestle until it is no longer floury.
5. After cooled enough to handle, moisten your hands and knead the dough gently until smooth.
6. Moisten your hands again and divide the dough into 5 portions, in a squeezing motion like this. (Divide into 4 if you use large strawberries.)
7. Divide the anko into 5 portions and press into flat pancakes (if you make the centre higher than the edge, it will be easier to wrap the strawberries).
8. Place the strawberries on top of the anko and cover the strawberries with the paste leaving the tips uncovered.
9. Stretch the prepared dough into flat rounds (if you make the centre higher then the edges you can avoid the making holes when you wrap the strawberries with the anko. It is a way to make the edges quite thin).
10. Place the anko with the tips of strawberry facing down on the prepared dough (stretch the dough bigger than the photo if you are beginner. It will be easier).
11. Press the anko with your thumb holding the dough. Rotate the dough with the support of the palm of your other hand to wrap the anko completely with the dough.

Story Behind this Recipe

I tried to make an easy recipe without using a steamer. Every time I feel like eating daifuku, I use this recipe to prepare them in a jiffy.