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!
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.
Modern Twist – Strawberry Mochi (Ichigo Daifuku)
During the springtime, 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 ’80s, 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 comes 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 that you 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.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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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!
- 6 strawberries
- 150 g red bean paste (anko) (5.29 oz; I used store-bought "koshian" today. See Notes for homemade recipe)
- 100 g Shiratamako (glutinous rice flour/sweet rice flour) (3 ½ oz, roughly 3/4 cup)
- 20 g sugar (2 Tbsp)
- 150 ml water
- potato starch/cornstarch (for dusting)
- 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.
- 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.
- In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
- 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.
-
First, microwave 1 minute (for 1000W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
- 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.
- For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent.
- Sift corn starch on the tray and put the mochi on top.
- 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.
- 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.
- Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
- 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.
- 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.
Red bean paste (anko): Homemade recipe, click here.
If you do not have a microwave, you can use:
- 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.
- 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.
how delightful as always, Nami! YUM.
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;-)
These are so beautiful! I definitely want to try this – strawberries must mean spring is here!
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!
Congratulations on getting your recipe into the magazine, those strawberries look very tasty.
Congratulations on your feature, it is a beautiful magazine 🙂 As are these gorgeous treats…Happy Spring!
Congratulations on being featured – I’m familiar with the magazine and it’s lovely! The daifuku is stunning!
That looks so good Nami! I wish the Japanese restaurants carry them here too. Congratulations on the magazine! You truly deserve it!
Congratulations on the feature Nami! What an interesting recipe, I’ve never heard of this, but I do love strawberries. Gorgeous photos too.
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!
Congratulations on being featured in the magazine!
Strawberry Daifuku looks delicious – what a great combination of textures and flavors.
I really need to find myself a Japanese market. These look adorable and I’d love to finally try a Japanese dessert!
Congrats on getting your recipe in the magazine. These little treats look tasty. The mochi reminds me of fondant is that what it is similar to?
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!
Congrats on the featuring! Glad to discover Divya and her stunning magazine! Love your step by step photos! Did you use a tripod for shooting?
I always use a tripod for my final pictures (very occasionally I go free hand). Do you think it’s too blurry?
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
no freaking way??????????? i did a guest post today on daifukus!!!!!!!!! Thank you for your wishes and last comment. I had to comment on this coincidence.
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.
Congrats Nami on the feature..how exciting! will check it out for sure!
Your strawberry daifuku look so good! what a great treat and beautiful too!
Have a lovely day my friend!
So pretty Nami! I love the idea of a yummy strawberry in the middle!
These look amazing! I would eat the entire batch!
Congrats on your feature 🙂 WOW! I thought that it was white and dark choc at first. What a great combo of flavours. I wonder if I can buy these ingredients here
Oh my god, you make this? I should call you to make an order next time when I get a craving for ichigo daifuku.
This looks amazing Nami! Just saw these in the Flavor Fiesta and hopped over here. Beautiful photos!
Wow, well done on being featured for this beautiful dessert. I also loved the step-by-step tutorial, and I appreciate how much work that took!
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.
This is amazing, one of my favourite Jap treats.. Congrats for being feauted Nami! Well deserved and you do inspire us all ;). Huggsssss, Jo
This looks like such a great snack. SO unique, and so beautiful, Nami!
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??
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.
That’s an exciting news that your recipe is published in the magazine. this is quite a unique snack but looks lovely.
Dear Nami,
Congrats on a wonderful recipe and getting it featured onto the magazine. This shows that your recipes work and your presentation is awesome. Well done!
Oh my goodness, Nami they look awesome! I love mochi and your step by step photos mean I’ll have to give them a go. Congrats on getting on the magazine =)
Congrats on being featured. Nice magazine. Strawberry Daifuku is beautiful.
This is lovely indeed! Congrats on the feature.
Beautiful Nami…
Congratulation for being featured in Divya beautiful magazine…
The clicks are awesome…
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!
Wow your in the magazine now, I told you, you’ll be famous one day.
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!
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!
Congratulations Nami! I adore daifuku! I think if I was your neighbour I’d be constantly “dropping by” to visit you! 😉
I love your blog because I get to learn so much about Japanese cuisine – these are really gorgous and I am olny wishing I had one right in front of me right now!
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!
I don’t know so many great things from Japanese cuisine! Those strawberries look so good.. Too bad I again can’t even imagine the taste..
i can imagine the chewy outer layer with the juicy strawberry! yummy!
Latest: Of LocaL Spiciness
That is an incredible looking dessert. The strawberries have been captured so beautifully. It looks light, elegant and incredibly tasty. What a great recipe! xx
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!! 😀
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.
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!
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.
Holy smokes, what a cool dessert!
Nami this looks so adorable and delicious! I am drooling 🙂
Congrats on being featured in the lovely Flavor fiesta magazine. What a simple and elegant dessert !
I never try a fruit with this kind of covering, just trying to remember if I saw something similar in Japanese restaurants menu, but I couldn’t.
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!)
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.
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!
Oh Nami, I love mochi! And I’ve been wanting to learn how to make daifuku! Thanks for this recipe and making it seem so simple! I will try this soon. Congratulations on the feature! So well-deserved!
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.
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! 🙂
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
Congrats on the feature — lovely and talented Divya’s magazine should be on the stands all over 🙂
I need those daifuku — twenty to go, please? 😀
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! 🙂
Congratulations on being featured Nami! Love the photos and these strawberries are adorable!
These look absolutely gorgeous!
Oh my goodness! What a delightful treat. Though, I can imagine having one or two turns into 20 quite quickly! You know a dessert is good when it’s that dangerous. YUM!
omg, i remember daifuku from my childhood visits to Japan! haven’t had them in a long time! your step-by-step guide is awesome! i know the time it takes to edit and put this together, so thank you, i appreciate it!
Congrats on the magazine feature! I like how the whole strawberry is used here, just beautiful.
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!
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!
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.
Oh wow nami thos strawberries look amazing, I ll try your recipe! Cool that your featured, your photos are very pretty!
Oh Nami, these are just beautiful–love the combination of the colors!
These look amazing! Wow Nami and photography is gorgeous!
I have never seen any dessert like this but it looks so good! Love the last photo Nami… Congrats of the feature 🙂
Looks so good can’t wait to try! Please check out my new blog: http://www.foodwinemine.com
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? 🙂
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!
ああーこれ食べた～い！ かなり美味しそう！作り方も解りやすいし、写真もきれい。100点満点！
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
http://alessandrazecchini.blogspot.co.nz/2012/03/pine-nut-tofu-sauce-and-japanese-recipe.html
ciao and arigato
Alessandra
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!!!
So beautiful! They looks delicious, and the pictures are so pretty too!
What an intriguing dessert. I’d have to taste the before I would commit such a specialized technique.
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.
Very unique, never heard of this. This is the Japanese (and healthier) version of choc coated strawberries
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! 🙂
These look simply mouth watering! Your photos and dishes always inspire me. Congrats on the feature!
All new to me and so very charming! This is a lovely way to greet spring… and the coming berry season!
Clearly worth the work, these strawberries are gorgeous and sound so delicious, Nami!! Love. x
Congrats! this is one of my favourite!!! The photo is great too!!!
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! 🙂
Congratulations Nami! next step your own printed cookbook!
These strawberries are probably one of the cutest covered strawberries I’ve seen in a long time.
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!
lovely! Cannot wait to try this classic snack! 🙂
Congrats on your feature, Nami! This is so beautiful!
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
Congratulations Nami, I can see all your hard work has paid off. You never cease to amaze me. Everything is just stunning, and I can just imagine how good it is.
Congratulations Nami! very well deserved!
The recipe and the picture are simply stunning. I love the setting, the light, the depth of fiield..everything about it!
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.
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.
Well done Nami! You are truly exceptional! And I simply love love love these photos, not to mention how delicious these daifuku looks! Is the flour you use the same as the normal glutinous rice flour?
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!
I absolutely love strawberries, so this definitely interest me. I think I will have to try this out when it get a bit warmer. I absolutely love this
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
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!
おはようございます！
イチゴ大福は作ってみたいけど、まだ作った事のない一品です。
すご〜〜〜く美味しそうです。
それと、今はコメント欄を閉じています。
この前、かなり酷いコメントが入って、そのまま閉じてしまいました。
珍映像特集、楽しんで頂けて嬉しいです（笑）でも、今日で終ってしまいます
Those strawberries look like little red hearts Nami , they are amazing!
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!
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.
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!
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.
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…
What a great spring treat! Your daifuku look so pretty and delicious. I love the texture of mochi.
Cheers,
Rosa
Wow..this is simple exquisite..such a simple way to have an exotic treat ready in a jiffy!
I am so excited that you showed how to make mochi. It is one of my most favorite things ever!!!! This dessert looks amazing.
I think im gonna like this ! i will see the next weekend for this project–looking forward!
I never saw anything like before in my life… so unusual and so beautiful!
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.
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
Wow! These look amazing, Nami! So impressive 🙂 Have a great weekend!
Oh my! A delicious little bite of heaven! You’re killing me Nami!
congratulations Nami, you deserves the best…Those little strauberry bites are so easy and delicious, thanks so much for sharing.
I must find and buy anko (or make it) – it’s been decided. I definitely want to try these. Congratulations on the online mag feature 🙂 I love Divya’s blog
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~~
Congratulations on being featured in Flavour Fiesta, Nami! My daughter is going to flip for these – she loves mochi, and your photos are fabulous 🙂
Those are just so pretty! Love the flavor profile.
LL
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 😀
Nami, congratulations on the feature. You are great! These Strawberries look scrumptious!
菜美さん
すっごいおいしそうなイチゴ大福！そして皮が薄くて、あんこも均一で、なんて綺麗なの～！ホームメイドなんて信じられない。売れますよ、これ(笑)。
和菓子屋さんにイチゴ大福が並び始めると、「あ、春が来た」と思います。私もあんこだいすき人間なので、菜美さんと食べ歩きしたら、好みが似てて楽しそうですよね♪
菜美さんのイチゴ大福を紹介してくれた方のブログもみました。柔らかい色で統一されていて、ステキ！feature、おめでとう！！
こちらは、昨日くらいからようやく10度を越す気温になったけれど、まだまだ寒いです。梅は咲き始めてますよ。菜美さんが帰国する頃、本当に満開の時期かもしれないよ～:-)
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.
Tks so much Nami! Will let you know how mine turns out. 😉
I’m still short of strawberries.
Have a great week!
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!
What a beautiful little treat (with a great surprise inside!) – I think this is a great way to start my way into eating mochi!
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 :).
looks delicious!!! congratulations on the magazine article! 🙂
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!
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?
Hi Emi! Nope, it is not strange at all. There are Matcha flavored Daifuku and it’s common. However, I’ve never seen Matcha Daifuku that has a strawberry in it. I think it’s great and I’d love to try it myself. 🙂
wow there where so good
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. 🙂
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!
Hi Aya-san! Thank you for trying this recipe and wontons! I’m happy you like them. 🙂 Arigato for your feedback!
Nami, this is one of my favourites!
there’s a typo at the end of the post. should be 180ml (3/4 cup) instead of 80 ml. Thanks for sharing!
Hi Joyce! Thank you so much for noticing my mistake! It’s fixed now. I really appreciate it! 🙂
These look so delicious! I love the detailed photos!
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. 🙂
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!
Thank you so much for sharing this delicious recipe for Daifuku!
Thanks Mirian! 🙂
Hi Nami,
Just followed you through your Pinterest photo. This looks absolutely delicious and so well presented. I made my own version of this a long time ago (like 6 years ago) and I almost failed it. 🙂 I meant to make something like yours!! lol
http://mykoreankitchen.com/2007/02/02/strawberry-rice-cakes-for-my-valentine/
I should try it again using your recipe! It looks fantastic!
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. 🙂
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. 🙂
hi , can i steam the shiratamako mixture ?
Hi Kit Wai! Yes, you can. 🙂
Very nice！！！
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!
Dear Nami,
Konnichiwa!
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!
C
Konnichiwa, Cristina! Arigato for your kind message! You can simply steam the mixture in a steamer. Hope that helps! 🙂
Hi,
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?
Trinh
Hi Trinh! It’s very common that mochi gets hard. I checked online and it is recommended to individually pack small mochi in plastic wrap and put it in airtight bag/container and ‘freeze’ it to keep it fresh. Hope that helps. 🙂
Thank you!
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! You can steam them in a steamer (more traditional way). 🙂
Hi Nami,
how long do i have to steam it? the timing is like how u put it in the microwave?
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). 🙂
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!
Thank you so much Nami!
So, if I do a regular daifuku (without the strawberry) it will last longer?
Yes! But I highly recommend to freeze (up to 2 weeks or so) it so it’ll taste fresher. 🙂
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! 🙂
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!
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! 🙂
Thank you for the recipe! I was wondering, whether it is possible to make mochi without a microwave?
Oh, sorry, I haven’t seen the previous reply 😀
Congratulations on your beautiful feature, Nami!!
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,
Kaley
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
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!
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
Hi Mika! Welcome to Just One Cookbook! So glad to hear you enjoy my blog. Thank you so much for your kind comment! 🙂
I love ichigo daifuku! These are so tasty and reading this post makes me want to make some again sooner than later!
Thank you so much Elaine! 🙂
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…
So sticky! I’ve tried everything… I followed your recipe, but the mochi was too sticky to handle. Did I miss something? Do you let the mochi cool down first?
Hi Angelique! If you dust every surface of mochi and hands with potato/corn starch, it should not be sticky. Which means, if you lift or bend mochi and sticky part is exposed, you have to dust with potato starch. It’s the only way to keep your hands sticky-free. I think 2nd time will be better as you know what to expect and avoid the problem (if you are willing to try…). 🙂 Sorry, but it’s mochi’s nature to be sticky, so we have to work around it. 😉
Oh! Thank you, Nami! I will try it again! ^ u ^
Can you use this recipe to make mochi ice cream? I see that you have a recipe for that already, but if I want to just make using this recipe, what would the difference be? (like should I add more sugar to ensure that the mochi is softer in the freezer?)
It would be easier to use one recipe to make both because I want to try to make ice cream with half the batch, and the other 3 pieces with the strawberry and anko!
Thank you!!
-Casey
Hi Casey! I’m sorry, but I haven’t made mochi ice cream with this recipe, so you have to give it a try… The more sugar will definitely help to keep it soft. 🙂 Let us know if you try! Maybe other readers would like to know too. 🙂
Thank you for your site! A recipe of daifuku with a lot of details, it’ll help me.
Hi Marlène! Thank you so much for your kind words! Hope you have fun making this! Enjoy! 🙂
Naimi-san,
I made these for the first time this evening. They are delicious! The first couple even turned out looking fairly nicely, but then they started moving into barely passible to ugly messes. Each one would start out with the stickiness in control, but as I stretched the mochi around the strawberry it would become very sticky and everything would just start pulling apart and get out of control. I tried to give my hands, as well as the mochi, a good dusting of potato starch. They are so delicious I want to make them again, but do you have any suggestions for controlling the sticky problem when stretching and trying to close the bottom?
My apologies for the extra letter in your name, Nami-san.
Hi Mark! Don’t worry about spelling. 🙂
When you pull the mochi to wrap, fresh sticky part comes out. So your hands have to be well coated with potato starch, and/or you can roll over sticky mochi area on starch too. But when you close the mochi, you have to to make sure that area has to be sticky. You can remove the dust with brush or try to pull so fresh sticky mochi part comes out. Basically… you have to know when to show sticky mochi to seal.. It’s easy to say and harder to do it… I think practice helps, as each time you learn tricks. 🙂 So happy to hear you like this recipe! Once you get used to it, try Mochi Ice Cream (recipes are similar)! 🙂
First time making daifuku, it definitely is not the prettiest to look at (will keep making this to get better at it ;)), but this was a really easy and tasty recipe! So happy I found your website and I really appreciate you have the measurements in US measuring sizes (cups, tsp, etc.). I also really like how you explain different ingredients – your experience with using them, comparing them to similar ingredients, other recipes to use them in. Will continue to try different things and I’m sure they’ll all taste just as good as they look on your website! 🙂 Thank you thank you thank you!
Hi Ann! Thank you so much for your kind feedback and compliments. I’m happy to hear you like my recipe. Thank you! I practiced a lot for this recipe so I can make a smooth video. After testing this recipe so many times, my skill got improved because you know what to be careful and what I can do to improve the look, etc. So you’ll get there! 🙂
Hi, I’d like to try out ur recipe but I’m thinking to replace the red bean paste with chocolate to adjust it to the taste of my foreign friends. It would be really nice if you could tell me how I can do this. 😀
Hi Jovie! I guess you can melt the chocolate and dip the strawberries? The part that I’m not sure is that how does the wrapping would work if the chocolate is harden. It seems like it’s a lot easier if it’s softer chocolate (like spreadable texture) so it will snug inside the mochi. I have never tried it so without testing I can’t give the correct method… sorry…
Hi Nami-san, any idea if I can add cocoa powder/matcha powder to the shiratamako mix?
Hi Anita! Yes you can do that. 🙂
Hi! May I know if I can use the skin to bake snow skin mooncake? Thanks
Hi Teo! I had never made a Chinese mooncake before. I’m sorry I can’t help with your request this time. 🙁
Hi Nami,
I have a bag of shiratamko that’s 230g and if I divide by 2 it would give me 115g and how much sugar (gram) and water (ml) amount should I use?
If I make 2 batches using your 100g recipe then how can I use up the remaining 30g? By the way I have 2 bags of 230g of shiratamako, but of course 6 mochi/daifuku pieces are enough for 3 of us.
Hi Cristina! I would probably adjust my recipe slightly (so it’s 15% more). The amount of water is tricky, so gradually add to make the right “earlobe” texture. 🙂 Hope you enjoy!
Thank you Nami. I will give it a try with a more cautious approach when it comes to the amount of water.
Good luck, and keep me posted. 🙂
Thank you for the wonderful step by step guide on making the mochi. Just tried it today and mine looks nothing like your pretty daifuku. Was surprised at how difficult it is to handle the sticky mochi. But will definitely try again until I get the perfect daifuku just like how they are sold in Japan!
Hi Shy! Anyone who tries with mochi will have a hard time, that’s including me years ago! Practice makes perfect. Once you know what you’re dealing with (sticky mochi!!!) you know how to avoid touching, how to prevent it, etc. So next time you’ll be able to deal with it better. Trust me, you don’t want to see my very first daifuku mochi… 😉
When I mix the water in to my glutinous rice flour and sugar, it becomes incredibly thick and lumpy, nothing like the recipe. Would you have any idea why this is? I’d love to make my own mochi but I’m really unsure as to how I’m doing it so wrong :/
Hi Emy! First of all, did you use a scale to measure the glutinous rice flour? I do, so if you use a cup measurement, it’s possible that you may have packed more, hence the drier texture? I use Shiratamako and Mochiko for this recipe. What type of glutinous rice flour did you use? Hope it’s short-grain Japanese kind. I know there are Thai brand etc, but they are long-grain glutinous rice flour and I do not know if they work the same way as short-grain and long-grain rice are quite different to begin with. Do you think adding more water would have helped? If you have a picture, maybe I can take a look?
Do you have a picture of the brand/packaging of store-bought red bean paste that you used? Can’t wait to try this!
Hi Rachel! Hope you enjoy the recipe! Koshian here: https://www.justonecookbook.com/anko-red-bean-paste/