Strawberry Mochi (Ichigo Daifuku)
Servings: 12
Calories: 175kcal
Strawberry Daifuku (Ichigo Daifuku) いちご大福 : Tender-soft sweet mochi is stuffed with sweetened red bean paste and a juicy ripe strawberry for the dessert of a mochi lover's dreams! Choose either anko, red bean filling, or whipped cream filling for an authentically light and delightful Japanese treat!
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Ingredients
Ichigo Daifuku
- 1 ½ cup shiratamako (glutinous sweet rice flour)
- ½ cup granulated sugar
- 1 ¼ cup water
- 12 strawberries
- potato starch or arrowroot flour to dust the work surface and your hands
Traditional filling (for 12)
- 12 oz sweetened red bean paste
Cream filling (for 12)
- ½ can Nature's Charm oat whipping cream chilled overnight
- 2 tablespoons powdered sugar
Instructions
Prep
- Wash the strawberries and pat them dry. Hull them and set them aside.
Filling
- Traditional: Separate the red bean paste into 12 equal portions. Wrap each strawberry with the bean paste, leaving the tip of the strawberry uncovered. Wrap the strawberries with plastic wrap to prevent them from drying out while making the mochi.
- Cream: Add the whipping cream and powdered sugar to a large bowl and beat with a hand mixer for 3-5 minutes. Separate the filling into 12 portions using a mini muffin pan lined with squares of plastic wrap. Put a strawberry into each portion of cream with the tip of the strawberry pointing up. Twist the plastic wrap at the top. Put the muffin tray in the freezer for 10 minutes.
Mochi
- In a bowl, add the shiratamako, sugar, water, and stir until combined. Cover the bowl with plastic wrap and heat it in the microwave for 1 minute. Take it out and stir it well with a wooden spoon or spatula.
- Cover the bowl and heat it again for 1 minute. Mix it well again. The mixture should now be sticky, more of a creamy translucent color, with some white parts left.
- Cover and heat for 30 seconds, and mix again. If there are any white parts left, repeat one more time, heating for 30 seconds.
- Take the mochi out onto a baking sheet or large tray dusted with potato starch or arrowroot flour. Dust more starch on top of the mochi and use your hands to flatten it out. If there are any spots that are sticky, add more starch.
- Using a knife or bench scraper, cut the mochi into 12 even pieces.
- Add either an anko-wrapped or cream-wrapped strawberry pointy side down, removing the plastic wrap from the berries. Bring the edges of the mochi to the bottom of the anko/cream and pinch them together so they stick. Be sure that the entire filling is covered in mochi and nothing is showing. If there's any excess mochi, you can trim it off with a knife or kitchen shears.
Notes
Storage directions: Leftover strawberry daifuku made with red bean pasta can be kept in an airtight container at room temperature for 1 day or in the refrigerator for up to 2 days. Daifuku made with whipped cream should be kept in the refrigerator for up to 2 days.
Freezing: This recipe cannot be frozen, as the texture of the strawberries breaks down upon freezing and defrosting.
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Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 40g | Protein: 3g | Fat: 0.2g | Sodium: 1mg | Fiber: 1g | Sugar: 23g