Strawberry Mochi (Ichigo Daifuku) いちご大福

Jump to Recipe Discussion
  • A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste. Indulge yourself with this beautiful and delicious Japanese delicacy!

    Strawberry Mochi, daifuku on plates.

    If you love juicy strawberries, sweet red bean paste, and chewy mochi, you will love this Japanese dessert Strawberry Mochi (Ichigo Daifuku) (いちご大福).

    Daifuku (大福) is a popular traditional Japanese sweet; it is soft mochi stuffed with sweet red bean paste.  There are many varieties of Daifuku. They usually come with the same soft and chewy mochi exterior with different stuffing.

    Strawberry Mochi on plates.

    Modern Twist – Strawberry Mochi (Ichigo Daifuku)

    During the spring time, Japanese confectionery shops sell a seasonal Daifuku, Strawberry Mochi (Ichigo Daifuku いちご大福), with a whole strawberry as the filling.  The combination of fresh soft mochi, sweet red bean paste, and juicy and tart strawberry is a match made in heaven!

    Strawberry Mochi was first created during the 80’s, so it’s considered a relatively new wagashi, like a traditional Japanese confectionery with a modern twist.  Depending on regions and stores, some strawberry mochi have red bean paste filling while others use shiroan (white bean paste). Some mochi come with whipped cream and strawberry inside, instead of red bean or white bean paste.

    As this seasonal mochi includes fresh strawberry, it is only offered during strawberry season in Japan between winter and spring.

    To Make Strawberry Daifuku

    Today’s recipe is a classic strawberry daifuku. You can make your own red bean paste (recipe here) or use store-bought bean paste for short cut. The other ingredients are simple: shiratamako (glutinous rice flour), sugar, water and corn starch. And fresh juicy strawberries of course! Smaller ones are easier to work with.

    Making daifuku is very much like a craft. The process can be fun and meditative. When working with mochi dough, make sure do not stretch it too thin to prevent tearing. My daughter loves giving me a hand when comes to wrapping the sticky, elastic mochi around the berries when I make daifuku for them. It’s like working with edible play dough to her. Although her shaping skill still needs much improvement, she usually thinks her daifuku are the prettiest and tastiest. What can I say?

    The daifuku keep well for a day or two in the refrigerator, although it can be hard to resist eating them all when made fresh. I hope you get to give these a try at home.  Sweet, elegant and delicate, Strawberry Daifuku is just another delicious way to celebrate the season. 

    Strawberry Mochi on plates.

    Other Mochi Dessert Similar to Strawberry Mochi (Ichigo Daifuku)

    Vanilla, Strawbery, and Matcha Mochi Ice Cream on a glass plate.

    Mochi Ice Cream

    Nama Yatsuhashi on red plate and a cup of green tea on a wooden table.

    Yatsuhashi

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookGoogle+Pinterest, and Instagram for all the latest updates.

    0 from 0 votes
    Strawberry Daifuku (Strawberry Mochi) | Easy Japanese Recipes at JustOneCookbook.com
    Strawberry Mochi (Ichigo Daifuku)
    Prep Time
    40 mins
    Cook Time
    3 mins
    Total Time
    43 mins
     
    Course: Dessert
    Servings: 6 Strawberry Daifuku
    Author: Nami
    Ingredients
    Instructions
    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.
      Strawberry Daifuku 1
    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.
      Strawberry Daifuku 2
    3. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
      Strawberry Daifuku 3
    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.
      Strawberry Daifuku 4
    5. First, microwave 1 minute (for 1200W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
      Strawberry Daifuku 5
    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.
      Strawberry Daifuku 6
    7. For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent.
      Strawberry Daifuku 7
    8. Sift corn starch on the tray and put the mochi on top.
      Strawberry Daifuku 8
    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.
      Strawberry Daifuku 9
    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.
      Strawberry Daifuku 10
    11. Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
      Strawberry Daifuku 11
    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.
      Strawberry Daifuku 12
    13. Serve at room temperature and they must be consumed within 2 days.
    Recipe Notes

    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.

     

    Red bean paste (anko): Homemade recipe, click here.

     

    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.

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

     

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Mai wrote:
  • Patty wrote:
  • Belinda @zomppa wrote:
  • Kim Chiu wrote:
  • Rhonda (@diningalone) wrote:
  • Magic of Spice wrote:
  • Ann wrote:
  • Rowena @ Apron and Sneakers wrote:
  • Jennifer (Delicieux) wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Biana – Meal Planning Tips wrote:
  • Laura @ Family Spice wrote:
  • Suzanne wrote:
  • food-4tots wrote:
    • Nami wrote:
  • Christy wrote:
  • Allen wrote:
  • Sandra’s Easy Cooking wrote:
  • Erin @ Dinners, Dishes, and Desserts wrote:
  • Happy When Not Hungry wrote:
  • Mika wrote:
  • Ambika wrote:
  • [email protected]’s Kitchen wrote:
  • Hyosun Ro wrote:
  • Joanna @ Chic & Gorgeous Treats wrote:
  • Cassie wrote:
  • Jackie | Sweet and Salty SF wrote:
  • Carolyn Jung wrote:
  • balvinder ( Neetu) wrote:
  • Chopinand @ ChopinandMysaucepan wrote:
  • Lucy @ Lucyeats wrote:
  • Christine wrote:
  • easyfoodsmith wrote:
  • Reem | Simply Reem wrote:
  • Jeno @ Week Nite Meals wrote:
  • Raymund wrote:
  • myfudo wrote:
  • Sarah wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Alyssa wrote:
  • Medeja wrote:
  • FiSh wrote:
  • Hotly Spiced wrote:
  • Marsha @ The Harried Cook wrote:
  • Sandra wrote:
  • Jill Colonna wrote:
  • Vicki Bensinger wrote:
  • Greg wrote:
  • Zee wrote:
  • Farwin @ Loveandotherspices wrote:
  • Mi Vida en un Dulce wrote:
  • Sissi wrote:
  • Lee G wrote:
  • Ramona wrote:
  • Elizabeth @Mango_Queen wrote:
  • Kristen wrote:
  • Charles wrote:
  • Kiran @ KiranTarun.com wrote:
  • Candice wrote:
    • Nami wrote:
  • Luciana wrote:
  • Asmita wrote:
  • Mikaela Cowles wrote:
  • Jen Laceda @ Tartine and Apron Strings wrote:
  • Shirley wrote:
  • donna mikasa wrote:
  • Valerie Brunmeier wrote:
  • Nancy/SpicieFoodie wrote:
  • Helene Dsouza I Masala Herb wrote:
  • Cucina49 wrote:
  • Natalie wrote:
  • chinmayie @ love food eat wrote:
  • Meg wrote:
  • The Café Sucré Farine wrote:
  • Georgia @ The Comfort of Cooking wrote:
  • nipponnin wrote:
  • Alessandra wrote:
  • Liz wrote:
  • Heidi @ Food Doodles wrote:
  • A_Boleyn wrote:
  • Rathai wrote:
  • Mr. Three-Cookies wrote:
  • wok with ray wrote:
  • Grubarazzi (@Grubarazzi) wrote:
  • Claudia wrote:
  • Caroline wrote:
  • Yue wrote:
  • Kankana wrote:
  • Roxana Greengirl {A little bit of everything} wrote:
  • Holly wrote:
  • anh wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Jeannie wrote:
  • Lyndsey @ The Tiny Skillet wrote:
  • [email protected] chef in disguise wrote:
  • amy @ uTryIt wrote:
  • Baker Street wrote:
  • Fern @ To Food with Love wrote:
  • Liren wrote:
  • Pure Complex wrote:
  • Mandy – The Complete Cook Book wrote:
  • Jean (Lemons and Anchovies) wrote:
  • ちびか〜ちゃん wrote:
  • Eri wrote:
  • Katerina wrote:
  • Adora’s Box wrote:
  • Yi @ Yi Resevation wrote:
  • Biren @ Roti n Rice wrote:
  • Javelin Warrior wrote:
  • Rosa wrote:
  • Sanjeeta kk wrote:
  • Beth Michelle wrote:
  • Ira Rodrigues wrote:
  • Giulietta | Alterkitchen wrote:
  • Tobias @ T and Tea Cake wrote:
    • Nami wrote:
  • Terra wrote:
  • Dee at Deelicious Sweets wrote:
  • mjskit wrote:
  • [email protected] Cooks wrote:
  • Food Jaunts wrote:
  • Dolly wrote:
  • Lori Lynn wrote:
  • Sammie wrote:
  • Evelyn wrote:
  • Yuri wrote:
  • Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ) wrote:
    • Nami wrote:
      • Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ) wrote:
  • C&C Cakery wrote:
  • Cooking Gallery wrote:
  • michele @ i-heart-baking wrote:
  • cooking rookie wrote:
  • Emi Reiner wrote:
    • Nami wrote:
      • rashell wrote:
  • aya wrote:
    • Nami wrote:
  • Aya wrote:
    • Nami wrote:
  • Shri wrote:
  • Joyce wrote:
    • Nami wrote:
  • ellenbcookery wrote:
  • noelle wrote:
    • Nami wrote:
  • Jeanne wrote:
    • Nami wrote:
  • Mirian Costa wrote:
    • Nami wrote:
  • sue wrote:
    • Nami wrote:
  • Novi wrote:
    • Nami wrote:
  • kit wai wrote:
    • Nami wrote:
  • Chris wrote:
  • Allison (Spontaneous Tomato) wrote:
  • Cristina wrote:
    • Nami wrote:
  • Trinh wrote:
    • Nami wrote:
      • Trinh wrote:
  • Carmen wrote:
    • Nami wrote:
      • Carmen wrote:
        • Nami wrote:
  • paola wrote:
    • Nami wrote:
      • Paola wrote:
        • Nami wrote:
  • Jessie Ng wrote:
    • Nami wrote:
  • Jay Yuki wrote:
    • Nami wrote:
      • Jay wrote:
        • Nami wrote:
  • Lea wrote:
    • Lea wrote:
  • cristina wrote:
  • Kaley wrote:
    • Nami wrote:
  • Kristen wrote:
    • Nami wrote:
  • mika wrote:
    • Nami wrote:
  • Elaine wrote:
    • Nami wrote:
  • brocade blue wrote:
    • Nami wrote:
      • brocade blue wrote:
        • Nami wrote:
  • Angelique wrote:
    • Nami wrote:
      • Angelique wrote:
  • Casey wrote:
    • Nami wrote:
  • Marlène wrote:
    • Nami wrote:
  • Mark C. wrote:
    • Mark C. wrote:
    • Nami wrote:
  • Ann wrote:
    • Nami wrote:
  • Jovie wrote:
    • Nami wrote:
  • Anita wrote:
    • Nami wrote: