Ichigo Daifuku Strawberry Mochi
Delight in the perfect blend of sweetness and texture with Ichigo Daifuku, a traditional Japanese treat that combines juicy strawberries, velvety sweet red bean paste, and soft, chewy mochi rice dough. This beautifully balanced dessert offers a burst of fruity freshness encased in a silky layer of anko, all wrapped in pillowy mochi for an irresistible bite-sized indulgence. Made with simple ingredients like glutinous rice flour and granulated sugar, this recipe is easy to follow and requires just a few minutes in the microwave to make the mochi dough. Perfect for celebrating special occasions or satisfying your sweet tooth, Ichigo Daifuku is best enjoyed fresh and makes a stunning addition to any dessert table. Serve these handmade strawberry mochi delights as a delicate treat that’s sure to impress.
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Recipe Information
Ingredients
- 6 whole (medium-sized) Strawberries
- 180 grams Sweet red bean paste (anko)
- 100 grams Glutinous rice flour (mochiko)
- 50 grams Granulated sugar
- 150 milliliters Water
- 20 grams (for dusting) Potato starch or cornstarch
Instructions
Wash and hull the strawberries to remove the green tops. Pat them dry thoroughly with a paper towel.
Divide the sweet red bean paste into 30-gram portions. Flatten each portion into a disc and carefully wrap it around each strawberry, covering the fruit completely. Set aside.
In a microwave-safe bowl, mix the glutinous rice flour and granulated sugar together. Gradually add water while stirring to form a smooth, lump-free batter.
Cover the bowl with plastic wrap or a microwave-safe lid. Microwave the mixture on high for 1 minute. Remove and stir with a heatproof spatula. Repeat microwaving for another 1-2 minutes, stirring every 30 seconds, until the mochi becomes thick, glossy, and translucent.
Generously dust a clean work surface with potato starch or cornstarch. Carefully transfer the hot mochi onto the surface. Be cautious as it will be very sticky.
Dust the top of the mochi with more starch, then use a rolling pin (or your hands) to gently flatten it into a rough circle about 3-5 millimeters thick. Work quickly, as the mochi is easier to handle when warm.
Cut the flattened mochi into 6 equal pieces.
Take one piece of mochi and stretch it gently to make it slightly larger. Place one red bean and strawberry ball in the center and carefully wrap the mochi around it, pinching the edges together at the bottom to seal. Repeat with the remaining mochi pieces.
Lightly dust off any excess starch from the finished Ichigo Daifuku. Serve immediately or store in an airtight container at room temperature for up to 1 day.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 122.2 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
