Strawberry Daifuku (Strawberry Mochi) いちご大福

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Strawberry Daifuku (Strawberry Mochi) | Easy Japanese Recipes at

Daifuku is a popular traditional Japanese sweet; it is soft mochi with anko (sweet red bean paste) stuffing.  There are many varieties of Daifuku, but it’s the same soft mochi exterior with different stuffing.  During the spring time, Japanese confectionery shops sells a seasonal Daifuku with a whole strawberry as the filling, called Strawberry Daifuku (Ichigo Daifuku in Japanese).  The combination of fresh soft mochi, sweet anko, and juicy and tart strawberry is a match made in heaven.

Strawberry Daifuku (Strawberry Mochi) | Easy Japanese Recipes at

Today I’m beyond excited to announce that my Strawberry Daifuku recipe is being featured on the spring issue of Flavour Fiesta Magazine!

Flavour Fiesta Spring Cover Page

Divya is the author/cook/baker/photographer behind Flavour Fiesta and she issues beautiful quarterly online magazine about food and her recipes with beautiful food photography.  Looking at her blog and how professionally it’s laid out, it’s hard to tell that Divya’s blog just had its first blogiversary this month.  I’ve been closely following her for about half a year and I continue to grow my admiration toward her and her blog.  Her strong dedication to improve what she does amazes me and I wish I had similar artistic talents.

Visiting her blog over the past few months, I could recognize her hard-working ethics toward her blog, especially with the food photography.  I think I already work very hard on my blog consistently thinking of ways to improve.  But I learned that she works even harder than I do after working this project with her.  Not only she’s very detailed and thorough at what she does, but she’s also a generous person to kindly share her advice and tips for my food photography when I needed some help to improve.  Her food is always so delightfully presented; the colors, flavors and textures always catch my eye and I can already taste the food simply by looking at her photos.

I’m so truly happy for her that this spring issue is already the third release of her online magazines and wish her continued success.  It was really pleasure to work with such a creative and talented blogger and I fondly cherish my experience working with her.

Now please prepare a cup of coffee or tea and enjoy Divya’s Flavour Fiesta Magazine!

Strawberry Daifuku (Strawberry Mochi) | Easy Japanese Recipes at

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Strawberry Daifuku
Prep time
Cook time
Total time
Serves: 6 Strawberry Daifuku
  1. Rinse, dry, and hull the strawberries. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.
  2. Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.
  3. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
  4. Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.
  5. First, microwave 1 minute (for 1200W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
  6. For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
  7. For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent.
  8. Sift corn starch on the tray and put the mochi on top.
  9. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
  10. Put some corn starch on your hands and flatten and expand each mochi into a 3” round or square. Then put the anko covered strawberry on top of it, with the tip facing down.
  11. Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
  12. When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
  13. Serve at room temperature and they must be consumed within 2 days.
If you want to make more than 6 pieces, I highly recommend you to work in batches.

If you use the 120g Shiratamako package like I did, here’s the portion: 120g Shiratamako, 24g sugar, 180 ml (3/4 cup) water.

If you do not have a microwave, you can use:

1) A rice cooker: Put the ingredients in the bowl of the rice cooker and mix well. Cook for 10-12 minutes or until the mixture is translucent. Mix with silicon spatula at least 2 times during cooking.

2) A steamer: Put the ingredients in a heatproof bowl that fits inside your steamer. Mix well and cover with a thin kitchen towel or heatproof plate. Cook for 10-12 minutes or until the mixture is translucent. Mix with silicon spatula at least 2 times during cooking.


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  1. You are amazing! I love your strawberry dessert, just a perfect bite size sweet. Will go over and check out Flavour Fiesta Magazine. Thanks for recommending;-)

  2. Kim Chiu

    Amazing post! Thank you for your detailed instructions and pictures! I wish I were still working with Shen so he could bring me some to sample! I can’t wait to try the recipe for myself. I’ll be sure to let you know how it goes!

  3. I seen this beautiful Rice balls in Okashi cookbook and have bookmarked, look at your beautiful creation, look like I have to make this soon. Congrats on your great achievement , you are deserved and I am sure one day you can be success like her, keep it up!

  4. I can smell spring! These daifuku are such lovely treats! I like the fact that it is also easy to make. You should start your Japanese cooking class soon:) Parents will enjoy making these with kids. And thanks for introducing us to Flavors Fiesta Magazine. It is indeed a lovely magazine with great photography!

  5. Oooh, those pretty little things are what I bought for my family when I was in Japan!:) Everyone loved it; and it seems like lots of the little tidbits/snacks there were mochi, LOL!:D

  6. Allen

    I have always admired the beauty and originality of the many Daifuku treats I have seen through the years. These Strawberry Daifuku are no exception! Wonderful color and taste combinations! Thank you for sharing.

  7. Wow Nami – These are so beautiful! I didn’t know you could cook mochi in the microwave. I should try it. Thanks for the tips. Congrats on the feature! I will go over to check it out.

  8. Oohhh man, I love mochi and red bean! And surprise, a strawberry in the middle! Yummy! At a family party, I once had red bean paste sandwiched between shortbread – it was heavenly and I have not found a recipe for it online! Have you ever heard of it??

  9. How beautiful these look, especially when cut open to reveal their surprise inside. Thank goodness spring is here — especially when there are such lovely treats as these.

  10. Nami I assume this is the rice flour dessert you mentioned to me a few weeks ago? OMG it looks amazing! I’ve never actually seen mochi with fresh fruits inside, though this makes great sense, I can just taste the juicy strawberry, sweet red bean paste and chewy mochi exterior!

    Congrats on being featured in Flavour Fiesta, what a beautiful site! I admire people like you who are always thinking of ways to improve your blog, I have been slacking this year, though I did just update Weeknite Meal’s FB page (cover and thumbnail), feel pretty happy about that!

  11. I just finished strawberry short cake, strawberry pie and of course strawberries in evry morning smoothie, but I still seem to have loads of strawberries ready to be transformed into another msterpiece. I am excited to try this Japanese delicacy. Thanks!

  12. You keep whipping up recipes that I have never heard of but can’t wait to try, and these strawberries are no exception. I’ve got some glutinous rice flour in my cabinet right now – gotta pick up some strawberries!

  13. So cool for your magazine feature! This is such a pretty dessert. I know you usually do savory dishes, but I think you should do more sweet as well because you always make the most beautiful desserts! Of course though, your savory dishes are beautiful too! Hope you’re having a great week!

  14. Oh Nami! This is totally my kind of dessert… I love the Asian flavors of red bean paste and glutinous rice, but adding that to strawberries sounds phenomenal! And they’re so pretty too! Great post :) And congrats on the feature!! 😀

  15. Congrats on the feature! I can’t see anything about your photography that needs improving, but I understand always looking for ways to grow. Japanese desserts are so much simpler and always look elegant.

  16. You’ve done it again, Nami. This looks sensational and would so love to try this. No wonder it’s featured in Divya’s gorgeous looking online magazine – bravo!

  17. Nami these are so pretty. You always come up with so many unique ideas. These will be fun to recreate.

    I too follow Divya and agree she is quite talented but so are you. I enjoy reading Flavour Fiesta as well. Her recipes and photos are fantastic. How nice to be a contributor to her magazine.

  18. Farwin @ Loveandotherspices

    Congrats on being featured in the lovely Flavor fiesta magazine. What a simple and elegant dessert !

  19. Nami, it’s one of the most beautiful and appetising desserts I have ever seen in my life. I think it might also be the first dessert where I like azuki bean paste! Somehow its presence seems perfect here! You can be sure I will test it as soon as local strawberries appear here, although I must say it looks a bit tricky to make for someone as clumsy as I am. Thank you for sharing this wonderful recipe!
    Congratulations for your presence in the magazine! (I cannot believe you still think you need to improve your blog! For me it’s perfect!)

  20. Lee G

    These look wonderful. I will try this weekened. Congrats on getting featured in Flavour Fiesta Magazine. I hope someday soon you get your own show on TV! Take care.

  21. Congratulations on getting featured on Flavour Fiesta Magazine!! Wow, that’s awesome!! I have never seen this beautiful dessert… but it’s looks incredible. It looks really labor intensive with all the different steps, but I bet the end result is completely worth it. :) Well done!

  22. Congratulations on being featured. Now that I have finally made red bean paste and realized I love it, I can imagine how great those strawberries must taste. This is such a nice spring recipe.

  23. Hi Nami – I love mochi so much – it’s such a delicious chewy, “gummy” treat – I bet biting in and getting the sweet flavour of fresh strawberries much be just wonderful and they look so pretty as well! I love them, and congratulations on being featured in Flavour Fiesta – really cool! :)

  24. Nami-each and every project you make is a “work of art”…even with the pretty strawberries that is so unusual, and amazing to watch from your step-by-step directions. I could say I would be willing to make them if I could even understand some of those ingredients used in it. You have opened up a totally new “gastronomy” world for us with each and every recipe you feature!
    Very impressive, and so creative:DDD

  25. Candice

    Hi Nami,

    Congratulations on being featured in Flavour Fiesta Magazine! =) I was drooling from the beautiful picture of the Strawberry Daifuku. I love mochi so I’m really happy you shared this easy step-by-step recipe. I can’t wait to try and make it.

    Btw, have you tried J. Sweets in San Jose?

    • Hi Candice! Is that near Mitsuwa? I have only tried Benkyodo in SF. I will check out this place next time I go to Mitsuwa (little far so don’t go too often but I go sometimes.). Thanks for letting me know! :-)

  26. donna mikasa

    Your strawberry daifuku look delicious! I’ve always wanted to try making these–we have several stores in the islands that make them–and after seeing your post, I’m feeling brave enough to try it! Thanks, Nami! And kudos on being featured in the magazine!

  27. These are absolutely gorgeous Nami! I have to Pin this. I have a feeling that they will be all over Pinterest. This would be a really special little treat that would really impress. Congratulations on the magazine feature. Very well deserved!

  28. Nami your photos make me feel like I can almost reach in and grab one. That would be great 😉 Congrats on the magazine feature, I’ll stop by to check it out. My first experience making mochi didn’t turn out so great. I am going to bookmark your recipe so I can give it a try.

  29. MMMMM! That’s a funny name to me, but a seriously beautiful and delicious sounding treat! I have those same fun little white dishes – I think that might just be a “sign” that I’m supposed to make these funny-named incredibly delicious strawberries, what do you think? :)

  30. Thank you for the education about strawberry daifuku, and congratulations on your feature in Flavour Fiesta magazine, Nami! What an exciting accomplishment for you! These little treats are well deserving of a mention in the magazine. Great job on them, and thank you for continuing to visit my blog as well!

  31. Love love love love them!!!
    I made them only once with a Japanese macrobiotic cooking teacher and she also make the anko without sugar (used dates instead of sugar) and sugar syrup for the glutinous rice. we also made it on the stove… I found it quite difficult, in fact I haven’t made it since and it is a pity that now I cannot just grab one of yours from the computer screen!!

    Nami, I have posted about a lovely Japanese recipe ebook which is also a fundraiser for Japan’s recovery efforts, please have a look and spread the word if you can, the post is this one

    ciao and arigato

  32. Oh, these berries are gorgeous, Nami!!! You DO make marvelous sweets…I’m loving these little gems. And congrats on the feature in Flavor Fiesta…so wonderful!!!

  33. Congratulations on being featured on Flavour Fiesta! The Daifuku (love the name) is a new and interesting recipe to me. I’m curious to try and find out what the red bean paste tastes like, having seen it in many Asian desserts. It looks absolutely delectable.

  34. Congratulations, Nami! The dish and the photos are amazing and I think I need to get some pointers from on how to take beautiful shots like this. Good job my friend! :)

  35. Every time I come here, I learn a new dish! These looks so cute and would be lovely for a party.
    Divya did such a fantastic job with the magazine and I am go glad we worked together in it! :)

  36. Holly

    I tried strawberry daifuku for the first time at my old job when the chairman of the company brought a box of these from Japan. They were amazing! I am so glad that I can make them quite easily at home with your great instructions. Thank you, and congrats on your feature in Flavour Fiesta!

  37. This so beautiful and I know the taste is delicious as I have eaten mochi and love it, so I know I am going to love daifuku even more! Congrats on your feature, you are going places!:D

  38. Congratulations on being featured on Flavour Fiesta Magazine! Well deserved recognition. You’re recipes and photography are always top notch! :) These Strawberry Daifuku are so adorable. I know my kiddo would love them. This sweet treat got all of their favorite ingredients, all in one beautiful little package. Thanks for the detail instructions on how to make them.

  39. Congratulations Nami on being featured. :)

    I absolutely love daifuku but have never made it myself. Your step by step pictures leave me inspired to try it over the weekend.

  40. Nami, I looooooove mochi, but have never tried to make my own daifuku. I have to now! These are gorgeous, and congratulations on the feature!

  41. Congratulations on another feature Nami – you are becoming quite famous!
    Your pictures as always are brilliant – you put so much work into your beautiful posts and these are the most divine strawberries I have ever seen – brilliant dessert.
    :-) Mandy

  42. Nami, I can’t tell you how special these are–and congrats on your feature! Hmm, dare I try making these for my Japanese friends so I can impress them? :) You’ve made it so easy with your illustrated instructions. These are superb!

  43. おはようございます!



  44. Completely different from anything I have seen! I am not sure I can find these ingredients here in Greece so I guess I will have to visualize how it tastes! They look very cute and tasty!

  45. We share our love for red beans. Isn’t it just so so delicious. Luckily it is healthy too. I have never tried strawberry daifuku but i’ll surely love it because all three components of it. Lovely photos, nami. Congratulations on the magazine feature.

  46. this is awesome. I’ve heard of a lot of people using microwave to make mochi but your instructions make it so easy. When I make my mochi again next time I’ll definite try the microwave method instead of steaming method. And the strawberry stuffing is just purely divine. Great recipe!

  47. Congrats on your feature! I will check out the fiesta magazine. Your ichigo daifuku looks beautiful! I have a box of mochiko in the pantry but have yet to attempt making mochi. You make it look simple.

  48. Nami, these are incredible! The contrast between the layers, the plating, the photos – all so gorgeous! I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…

  49. MOCHI~!
    I went to the asian supermarket today and just had taro mochi!
    I don’t know what it is about that gooey texture but I’m genuinely in love with it.
    There is something similar in Vietnamese cuisine. Little green ‘cakes’ with white bean filling that are terribly difficult to make. You kind of have to wrap the still hot green liquid in cling film/plastic wrap and it only becomes firm while cooling off. Super tricky!

    Thanks to you, I now know how comparably easy it is to make mochi (at least it looks easy when you do it. Teehee). I imagine in tasting scrumptiously fresh combined with strawberries. Just a little question: What exactly is the difference between a mochi and daifuku?

    • Hi Tobias! I love any kind of mochi and it’s dangerous sweets to be around me. Daifuku is short for Daifuku Mochi, a kind of mochi. Mochi is glutinous rice cake and there are many kinds. Daifuku is the one with round and filling inside, most commonly red bean paste.

  50. This sounds fun to make, and really delicious! I love any sweet treat, but I adore unique sweet treats:-) Congrats on being featured in Flavour Fiesta Magazine, so well deserved:-) Take care, Terra

  51. omg that looks awesome..

    i recently went to a place that makes icecream mochi.. im totally going to use thiis recipe and try making the icecream mohci .. cheers~~

  52. OMG!!! I loooove strawberry mochi! Nami you are so amazing! Can’t believe you made this! It’s such a stunning dessert! Bet it tastes even better. I love anything made out of glutinous rice flour 😀

  53. 菜美さん





  54. Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ)

    Congratulations on your featured recipe, Nami! All of us know that you really really work so hard here and every time it’s better, especially your pics! Keep it up! Hope to learn some tips from you! 😉

    This is an interesting way of eating strawberries and with my favorite red bean! Gotta make this soon! :)

    PS: Can I use other brands of glutinous rice flour if I couldn’t get the one that you used? Will the taste/texture of the mochi be different?

    • Hi Lyn! You can use other brands of glutinous flour. :-) I have never used other brands than the ones I have in my Pantry page, but those three worked the same way, so I assume it should work just fine. Let me know if it turns out otherwise.

      • Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ)

        Tks so much Nami! Will let you know how mine turns out. 😉
        I’m still short of strawberries.
        Have a great week!

  55. These daifuku look great :) I’ve never seen them with a whole strawberry! Very yummy! last time i made daifuku at home…they turned really hard and Mr Bao wasn’t really willing to eat them hahaha so this time definitely gonna take your advice and do it your way ~
    Congratulations on the feature! Great blog! I just checked her out!

  56. I adore mochi, but I have never tried strawberry daifuku, even though I know that it’s one of the most popular daifukus around. I should really give this a try one day…! Thanks for the recipe :).

  57. Those strawberries just sing to me: eat me, eat me :-). You are a pro, I tried making mochi a while ago and failed miserably – it was so difficult. I am so amazed by your mochi coating!

  58. Emi Reiner

    Thanks for the tutorial. The strawberry daifuku looks delicious. Do you know if there are any matcha-flavored daifuku? I have some anko and some matcha powder and was wondering if I should make strawberry daifuku with matcha or would that be strange?

  59. aya

    Hi Nami-san,

    This post is awesome! Ate this strawberry daifuku in Japan called 雪莓娘 and totally fell in love with it! I am so excited to able to try making this myself!

    May I know if I can use shiratamako for dusting in place of corn starch?
    Thank you. :)

    • Hi Aya-san! The first time might be difficult handing with sticky mochi texture, but you will get used to it. It’s so delicious!!

      Shiratamako is very coarse so it does not work for duting purpose. If you see #3 pictures carefully, you can see how big each piece of shiratamako is. Hope you can find potato starch or corn starch. :-)

  60. Aya

    Nami san, konnichiwa! I have made this numerous times now and I LOVE the results! Thank you so so much for posting this recipe. I made your pork and shrimp wontons and love that recipe as well :). Hontou ni arigatou!

  61. noelle

    Hi Nami, recently I started viewing your recipes on your website I found through google, and they look delicious! I want to try this recipe but I’m not really fond of using the microwave. Is there any other alternative? Thanks a lot!!

    • Hi Noelle! Thank you so much for your encouraging words and compliments. Yes, you can steam instead of microwave. It gets a little tricky, but that’s the traditional method while nowadays microwave became more common method for housewives. Use your steamer – but wrap in a cloth so you can remove easily. I’m not sure how long you need to steam, but should be longer than microwave. When mochi looks clear, it’s ready to take it out. Hope this helps. :-)

  62. Jeanne

    Hello! I’ve been looking for a mochi recipe and I want to try this one. But I don’t have a microwave! Is there another way to cook the flour? Thanks!

    • Hi Jeanne!

      You can steam instead of microwave. That’s the traditional method. Using a steamer, cook the mixture in a cloth so you can remove easily when it’s done. When mochi looks translucent, it’s ready to take it out. Hope this helps!

    • Hi Sue! I hope you will like my recipe. Since you’ve made it before, you know which part is tricky etc. It’s pretty easy to work with once you try to make it. My first time was not as successful too. I guess practice makes perfect. :)

  63. Novi

    Hey nami this recipe looks absolutely nice. I have some questions to ask,is it ok if i change the flour with mochiko instead of shiratamako?will the steps different?and also to microwave it in what degree celciys?thankss
    Ps:sorry i’m beginner

    • Hi Novi! Thank you for asking! Yes you can use mochiko instead of shiratamako. I’ve never used it so you might need to read the instruction. But it should work the same as shiratamako. My microwave is 1200 watt. Hope this helps. :)

  64. These are so impressive, Nami! I also didn’t know that mochi could be made with glutinous rice flour and water– for some reason I assumed it could only be made the way I’ve seen it done in Japan: lots and lots of pounding of the mochi rice! (But it makes perfect sense that you could grind it in to rice flour first, and then add water, now that I think about it… :) ) And your step-by-step photos seem very helpful, as always!

  65. Dear Nami,
    watashi wa anata no blog wa totemo suki desu!
    I love your blog! Its wonderful and full of ideas… Thank you for sharing them with us!
    I wanted to ask you if you would know how to achieve the paste without the use of microwave. I don’t own one …
    Domo arigato gozaimasu!

  66. Trinh

    Thanks for sharing all these wonderful recipes. I actually have a mochi maker (makes mochi from sweet rice). However, I have not been able how to keep the mochi soft. After only 1-2 days, it hardens. I try to cover it with ample potato starch, but this doesn’t help either. Please let me know if you have any suggestions. Perhaps I need to add something to the rice while it is being beat? Corn syrup instead of sugar?


  67. Carmen

    Hi your blog photos are so beautiful! just a question if i do not have microwave, how do i cook the glutinous rice?

        • Hi Carmen! I assume steaming takes more time than using microwave, but I’ve never tried it with steamer, so I’m not sure exact timing. Start with 5 minutes and keep checking when the mochi start to change color. It’s ready when the color change to more translucent (not white). :)

  68. paola

    Hi Nami!
    Greetings again from Uruguay!
    I just finished my first ichigo daifuku! Very nice recipe! Will need some practice in making the balls without burning myself… :)
    I have a question. How do you storage them? In the fridge? Inside a tight container with cornstarch so they don stick together? How long they can be in room temperature?
    Thanks again!

    • Hi Paola! I’m so happy you liked the recipe. You can wait a little bit longer before working with hot mochi. :) But I know I’m inpatient and want to work on it as soon as it’s ready.

      To store, you can keep in cool place but has to be eaten by the following day (otherwise, strawberry start to give too much moisture inside mochi. If you live in warm place, try to wrap the container with towel etc and keep in the fridge (if it’s too cold, mochi will be harden). Hope this helps!

  69. Hi, Nami, I dropped by to leave you comment earlier but there was a problem so I’m going to try again. Thanks for you recipe. I tried your original flavour before & I really like it, so this time I made the matcha flavour. Thanks for you recipe. You have lots of great recipes here & I can’t believe that I still haven’t tried your nama chocolate. Have a nice day!

    • Hi Jessie! Sorry you had problem earlier. I really would love to try matcha flavor. Thank you so much for trying this recipe. And yes, you must try nama chocolate! :)

  70. Jay Yuki

    Can i ask if its possible to do this without a microwave???
    What is the next best thing to use other than a microwave???

    • Hi Jay! So sorry for my late response. Yes, you can make this without microwave. After #4, steam for 15 minutes (don’t use plastic wrap, you can cover with a thin kitchen towel). Hope this helps!

      • Jay

        Thanks… 😀 this should help me a lot… :)

        also you can use ice cream as a filling right???
        i’m trying to experiment as soon as i can make this… :)

        • Hi Jay! I’ve seen it before…but I’m so clumsy that mine will never look nice! Hope you make delicious one and share with me on facebook fan page! :)

  71. Kaley

    Thanks so much for this recipe, Nami! I finally got around to making it today, and I am in love with the combination of flavors. It goes very well with matcha. I would have posted a picture to your Facebook page, but I think I need more practice before they look pretty enough haha.

    I hope you post more confectionary in the future! Love your recipes,


    • Hi Kaley! I’m so glad you liked it. Yeah to make it “pretty”, you may need to practice a little bit. My pictures are not my first time try, you know… 😉 And to make sure the strawberry cut through nicely, I had to open several. =P

  72. Kristen

    I bought the ingredients for this yesterday and I’m going to make it sometime this week with my boyfriend! Im going to make some regular and some with the strawberries in them, but i was wondering if the mochi can be refrigerated? I noticed you said it should be served at room temp. but I’ve always preferred my mochi a bit cold, would this ruin the mochi if i put in the refrigerated for a couple hours before eating?

    • Hi Kristen! I hope you enjoy this recipe! You can keep in the refrigerator (and eat it cold too!). When mochi is cold, it gets hard and lose that sticky texture, which is why I recommend to eat it at the room temperature. Hope this helps! Enjoy!

  73. Wow, to think that the need for an Ichigo Daifuku recipe brought me here…This blog is definitely going to be one of my favorites!*__* I’m looking forward to try out more of your recipes!^0^ Greetings from Switzerland:D

  74. Elaine

    I love ichigo daifuku! These are so tasty and reading this post makes me want to make some again sooner than later!

  75. I tried this today and my daifuku was still sticky to touch at some parts. I had a generous dusting of corn flour to coat it but heck it was my first attempt and it turned out OK for me. I would also like to add that I used icing sugar instead of plain sugar because that’s all I had on my kitchen today. And maybe either flour or sugar did it-the mix got translucent faster than I expected, with the same wattage microwave No less.

    the last thing I want to add is that the dough is as sticky as scone dough so if you have a marble kitchen counter like I do use that for dusting and coating and all that because marble stays cool longer than wood or glass. After all you temper chocolate on marble slab don’t you?

    • Hi Brocade! Did you use corn flour or corn starch? It’s different things. Make sure to use corn starch. :) I’ve never used powder sugar to make mochi, and thanks for sharing your experience with us! And it’s true! Great idea to use a marble counter top to cool down fast! :)

      • Well that’s the thing Nami over here in Doha things are labelled differently. Rice flour becomes rice powder. I searched high and low for corn starch but all I could get was flour. Perhaps the labelling was wrong. What other sub can I use to these starches?

        • I see! Sorry to hear it’s hard to find ingredients at where you are… :( Potato and corn starch are pretty much similar thing and we can substitute each other (and can be consumed without cooking). The fine texture of starch coats the sticky mochi very well without interfering the original mochi texture. I am not sure what else can be used besides these two, as I’ve never seen other options…