Strawberry Mochi (Ichigo Daifuku) いちご大福

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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!

    Sliced-in-half Strawberry Mochi (Ichigo Daifuku) on a white plate.

    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.

    Sliced-in-half Strawberry Mochi (Ichigo Daifuku) on a white plate.

    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. 

    Sliced-in-half Strawberry Mochi (Ichigo Daifuku) on a white plate.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    4.68 from 25 votes
    Sliced-in-half Strawberry Mochi (Ichigo Daifuku) on a white plate.
    Strawberry Mochi (Ichigo Daifuku)
    Prep Time
    40 mins
    Cook Time
    3 mins
    Total Time
    43 mins
     

    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!

    Course: Dessert
    Cuisine: Japanese
    Keyword: daifuku, mochi
    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 1000W 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.

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