Strawberry daifuku, or ichigo daifuku, wraps a whole fresh strawberry and sweet red bean paste inside soft mochi. The combination is juicy, chewy, and gently sweet.
A quick microwave mochi dough keeps the recipe practical. The strawberries are first wrapped in anko, then enclosed in warm mochi while it is still pliable.
Work with the mochi while it is warm enough to stretch but cool enough to handle. Keep your board and hands lightly dusted with potato starch to control sticking.
Serving Suggestions
Serve strawberry daifuku the day it is made with green tea or roasted barley tea. Cut one open just before serving to show the bright strawberry center.
Recipe Notes
Choose small, dry strawberries so the mochi seals easily. Store the finished daifuku in a cool place for several hours, but avoid long refrigeration because the mochi firms up.
Japanese Strawberry Daifuku Mochi
Equipment
- Microwave-safe glass bowl
- Silicone spatula
- Kitchen scale
- Small baking sheet or board
- Plastic wrap
Ingredients
Filling
- 8 medium fresh strawberries hulled and dried very well
- 10 oz sweet red bean paste anko
Mochi
- 1 cup glutinous rice flour shiratamako or mochiko
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup potato starch for dusting
Instructions
Prepare the strawberry filling:
- Divide the red bean paste into eight equal portions. Flatten each portion into a disk.
- Place a dry strawberry in the center of each disk and wrap the bean paste around it, leaving the pointed tip visible. Chill while making the mochi.
Cook the mochi:
- Whisk the glutinous rice flour, sugar, and water in a microwave-safe bowl until smooth. Cover loosely with plastic wrap.
- Microwave for 1 minute, stir thoroughly with a wet spatula, then microwave for another minute. Stir again and microwave for 30 to 60 seconds, until translucent and sticky.
- Dust a board generously with potato starch and scrape the hot mochi onto it. Dust the top and let it cool for 5 minutes.
Shape the daifuku:
- Divide the mochi into eight equal pieces. Flatten one piece into a round, keeping the center slightly thicker than the edges.
- Place a strawberry bundle tip-side down in the center. Gather the mochi around it and pinch firmly to seal.
- Turn seam-side down, brush away excess starch, and repeat with the remaining pieces. Serve the same day.
Notes
- Dry the strawberries thoroughly so moisture does not weaken the seal.
- Use glutinous rice flour, not regular rice flour.
- Daifuku is softest on the day it is made.