Ichigo Daifuku
Strawberry Mochi
A delightful Japanese confection featuring a fresh, ripe strawberry encased in sweet white bean paste (anko) and then wrapped in a soft, chewy mochi dough. Best enjoyed on the day it's made for optimal freshness and texture.
🧂 Ingredients
- 100 g Mochiko (sweet rice flour)(Ensure it's sweet rice flour, not regular rice flour.)
- 30 g Granulated sugar
- 120 ml Water
- 200 g White bean paste (Shiro Anko)(Can be found in Asian grocery stores or online. Adjust amount per strawberry for even coating.)
- 8 Fresh strawberries(Choose medium-sized, ripe but firm strawberries with stems removed.)
- for dusting Potato starch (or cornstarch)(Essential for preventing the mochi from sticking to surfaces and hands.)
👨🍳 Instructions
- 1
Prepare the strawberries: Ensure strawberries are washed, dried thoroughly, and have their green tops removed. Pat them completely dry to prevent moisture from affecting the anko.
⏱️ 5 minutes - 2
Coat strawberries with anko: Divide the white bean paste into 8 equal portions. Flatten one portion in your palm and carefully wrap it around a strawberry, ensuring it's completely covered and forms a smooth ball. Repeat for all strawberries. If the anko is too sticky, lightly dust your hands with potato starch. Place the anko-coated strawberries on a plate dusted with potato starch.
⏱️ 15 minutes - 3
Make the mochi dough: In a microwave-safe bowl, whisk together the mochiko and granulated sugar. Gradually whisk in the water until a smooth, lump-free batter forms. The consistency should be like thin pancake batter.
⏱️ 5 minutes - 4
Cook the mochi dough: Cover the bowl with plastic wrap (poke a few holes for steam to escape) or a microwave-safe lid. Microwave on high power for 1 minute. Stir the mixture vigorously with a wet spatula. It will be sticky and partially cooked. Microwave for another 1 minute, then stir again. The dough should become more translucent and elastic. If it's still opaque and sticky, microwave in 30-second intervals, stirring in between, until it's smooth, glossy, and stretchy. Total microwaving time is typically 2-3 minutes.
⏱️ 3 minutes - 5
Shape the mochi: Generously dust a clean work surface and your hands with potato starch. Carefully scrape the hot mochi dough onto the dusted surface. Divide the mochi into 8 equal pieces. Working quickly while the mochi is still warm and pliable, flatten each piece into a circle (about 3-4 inches in diameter). Place one anko-coated strawberry in the center of a mochi circle and carefully bring the edges of the mochi up and around the strawberry, pinching to seal. Ensure there are no gaps. Roll gently to form a smooth ball.
⏱️ 15 minutes - 6
Finishing touches: Place the finished ichigo daifuku seam-side down on a plate lightly dusted with potato starch. Repeat for all daifuku. For the best texture and flavor, serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓Use ripe, firm strawberries that are not overly juicy. Overly ripe or watery strawberries can make the mochi gummy.
- ✓The mochi dough is very sticky. Keep your hands and work surfaces generously dusted with potato starch throughout the shaping process.
- ✓Work quickly when shaping the mochi, as it becomes harder to handle as it cools.
- ✓For a beautiful presentation, slice the ichigo daifuku in half just before serving to reveal the vibrant red strawberry inside.
- ✓Ichigo Daifuku is best enjoyed the same day it is made. The mochi texture changes significantly overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute strawberries with other seasonal fruits like blueberries, raspberries, or small chunks of mango.
- Experiment with different colored anko (red bean paste, matcha anko) for visual appeal.
- Add a small piece of chocolate inside with the strawberry for a decadent twist.