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Japanese Strawberry Daifuku Mochi

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Japanese strawberry daifuku mochi with soft white shells, sweet red bean paste, and whole strawberry centers.
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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.

Hands wrap soft mochi dough around a strawberry covered with sweet red bean paste.

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 with soft white shells, sweet red bean paste, and whole strawberry centers.

Japanese Strawberry Daifuku Mochi

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Soft Japanese mochi filled with sweet red bean paste and a whole fresh strawberry in every piece.
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Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Japanese
Calories: 190
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Microwave-safe glass bowl
  • Silicone spatula
  • Kitchen scale
  • Small baking sheet or board
  • Plastic wrap

Method
 

Prepare the strawberry filling:
  1. Divide the red bean paste into eight equal portions. Flatten each portion into a disk.
  2. 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:
  1. Whisk the glutinous rice flour, sugar, and water in a microwave-safe bowl until smooth. Cover loosely with plastic wrap.
  2. 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.
  3. 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:
  1. Divide the mochi into eight equal pieces. Flatten one piece into a round, keeping the center slightly thicker than the edges.
  2. Place a strawberry bundle tip-side down in the center. Gather the mochi around it and pinch firmly to seal.
  3. Turn seam-side down, brush away excess starch, and repeat with the remaining pieces. Serve the same day.

Nutrition

Calories: 190kcalCarbohydrates: 43gProtein: 3gSodium: 20mgFiber: 3gSugar: 22g

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.

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