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Strawberry Daifuku Mochi

A whole strawberry hugged by sweet red bean and pillowy, stretchy mochi

Prep
30 min
Cook
3 min
Total
33 min
Yield
8 daifuku
Level
Intermediate
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The story

Daifuku, soft rice cakes with a sweet filling, have been a favourite Japanese wagashi for centuries. Early versions were known as harabuto mochi, meaning belly-full mochi, because they were large and filling. During the Edo period they were renamed daifuku, written with characters meaning great luck, and became a popular snack sold by street vendors and confectioners.

Strawberry daifuku, or ichigo daifuku, is much newer. It appeared in the 1980s, and several Japanese confectioners have claimed to have invented it. Whoever was first, the combination caught on quickly across Japan: a juicy, slightly tart strawberry, sweet red bean paste and a thin layer of chewy mochi. Today it is a sign of spring, sold in wagashi shops and convenience stores when strawberries are in season.

Traditionally mochi is made by pounding steamed rice. At home, glutinous rice flour and a microwave give you soft, stretchy dough in minutes. Work quickly while the mochi is warm and keep your hands and surface dusted with starch. It is a fun one to make with kids, who will enjoy the wrapping.

Tips for success

  • Dry the strawberries thoroughly. Any moisture will keep the mochi from sealing.
  • If the mochi still looks white and opaque, microwave it in more 15-second bursts. Undercooked mochi is not stretchy.
  • Daifuku are best eaten fresh. In the fridge the mochi hardens within a few hours.
  • For a fun cross-section, cut each one in half with a sharp knife wiped clean between cuts.

Strawberry Daifuku Mochi

An easy strawberry daifuku mochi recipe (ichigo daifuku) made in the microwave: juicy whole strawberries wrapped in sweet red bean paste and soft, chewy mochi.

Prep
30 min
Cook
3 min
Total
33 min
Yield
8 daifuku
Calories
~135/serving

Ingredients

For the filling

For the mochi

Instructions

Wrap the strawberries

  1. Divide the red bean paste into 8 portions, about 25 g each. Flatten one into a disk in your palm, set a strawberry in the middle, tip up, and wrap the paste around it, leaving the tip just showing if you like. Repeat with the rest.

Make the mochi

  1. Whisk the rice flour and sugar in a microwave-safe bowl, then add the water gradually and whisk until completely smooth.
  2. Cover loosely with plastic wrap and microwave on high for 1 minute. Stir hard with a wet silicone spatula.
  3. Microwave for another minute and stir again. Microwave for a final 20 to 30 seconds, until the dough is glossy, slightly translucent and very stretchy.

Shape

  1. Dust a work surface generously with potato starch and scrape the hot mochi onto it. Dust the top, and once it is cool enough to handle, divide it into 8 equal pieces.
  2. Stretch one piece into a 3 1/2-inch (9 cm) round with starch-dusted fingers. Set a bean-wrapped strawberry in the center, tip down.
  3. Bring the edges of the mochi up around the strawberry and pinch them firmly together at the base. Turn it seam side down and gently shape it into a smooth dome.
  4. Brush off the excess starch with a pastry brush. Serve the same day, ideally within a few hours.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/strawberry-daifuku-mochi

Questions, answered

What is the difference between mochi and daifuku?

Mochi is the chewy rice cake itself. Daifuku is a kind of mochi with a sweet filling, usually red bean paste, and sometimes a whole strawberry too.

How long does strawberry daifuku last?

It is best the day it is made, ideally within a few hours. The mochi hardens in the fridge and the strawberry starts to release juice.

Can I use mochiko instead of shiratamako?

Yes. Both are glutinous rice flours. Shiratamako gives a slightly smoother, more elastic mochi, and mochiko is easier to find in Western supermarkets.

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