Ichigo Daifuku - Strawberry Mochi

Recipe

Ichigo Daifuku - Strawberry Mochi

Sweet Delights: Strawberry Mochi - A Japanese Treat

4.7 out of 5

Indulge in the delightful flavors of Ichigo Daifuku, a traditional Japanese dessert. This recipe combines the soft and chewy texture of mochi with the juicy sweetness of fresh strawberries, creating a harmonious blend of flavors.

Jan Dec
Dessert› Ichigo daifuku
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

3 minutes

Total time

33 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan red bean paste), Gluten-free (if using gluten-free glutinous rice flour), Nut-free, Dairy-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 150 kcal / 628 KJ
  • Fat (total, saturated): 0.5g, 0g
  • Carbohydrates (total, sugars): 36g, 12g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0g

Preparation

  1. 1.
    In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Stir until the mixture is smooth and well combined.
  2. 2.
    Cover the bowl with plastic wrap and microwave on high for 2 minutes.
  3. 3.
    Remove the bowl from the microwave and stir the mixture with a wet spatula. Return it to the microwave and cook for an additional 1 minute.
  4. 4.
    Remove the bowl from the microwave and stir the mixture vigorously until it forms a smooth and elastic dough.
  5. 5.
    Dust a clean surface with potato starch or cornstarch. Transfer the mochi dough onto the surface and knead it gently until it becomes smooth and pliable.
  6. 6.
    Divide the dough into 8 equal portions and flatten each portion into a small disc.
  7. 7.
    Take a portion of the mochi dough and place a strawberry in the center. Spoon about 1 tablespoon of red bean paste onto the strawberry.
  8. 8.
    Gather the edges of the mochi dough and pinch them together to seal the filling. Roll it gently between your palms to form a smooth ball.
  9. 9.
    Repeat the process with the remaining dough and fillings.
  10. 10.
    Dust the finished Ichigo Daifuku with potato starch or cornstarch to prevent sticking.

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically made for mochi, as regular rice flour will not yield the desired texture.
  • Sweet red bean paste — If you prefer a smoother filling, you can strain the red bean paste before using it.

Tips & Tricks

  • To prevent the mochi from sticking to your hands, keep them slightly moistened with water or dust them with potato starch or cornstarch.
  • If you don't have a microwave, you can steam the mochi dough instead. Place it in a heatproof dish and steam for about 20 minutes or until cooked through.
  • Experiment with different fillings such as mango, matcha, or even ice cream for a unique twist.

Serving advice

Serve Ichigo Daifuku immediately after making them to enjoy the mochi at its best texture. They can be enjoyed as a standalone dessert or paired with a cup of green tea.

Presentation advice

Arrange the Ichigo Daifuku on a beautiful plate or a traditional Japanese lacquerware tray. Dust them lightly with powdered sugar for an elegant touch. Garnish with a mint leaf or a drizzle of chocolate sauce for added visual appeal.

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