Strawberry mochi, also known as ichigo (strawberry) daifuku, is a delicious Japanese mochi dessert. A whole strawberry is covered in a layer of red bean paste and wrapped in mochi.
Fresh fruit desserts are the perfect way to start spring. I love strawberry mochi because it’s just so FRESH and JUICY. Truly. Mochi is amazing, but when you add a tangy, sweet, and juicy strawberry in the middle? Perfection.
So I’m calling it strawberry mochi here, because if I called it strawberry daifuku, people may not know what it is. Daifuku is mochi filled with red bean paste. So, daifuku is more specific than mochi. Strawberry mochi could technically just be strawberry wrapped in mochi with no red bean paste, or maybe even pink strawberry “flavored” mochi. Nope, gotta have the layer of red bean in there.
Don’t be intimidated, these actually have a very easy ingredients list, and come together fairly quickly. Many recipes call for “shiratama-ko”, which I cannot always find at my local (non-Japanese) Asian store. I decided to make these with regular mochiko, which you can find at basically any Asian market, and they turned out amazing! I buy the white box with the blue star on the front. You’ll see it.
You’ll definitely impress and delight your friends with this fun mochi. Watch the tutorial below to see how easy it is!
Strawberry Mochi (Daifuku)
Strawbery Mochi, or strawberry daifuku, is a delicious Japanese dessert. A whole strawberry is covered in a layer of red bean paste and wrapped in mochi.
- 12 small to medium strawberries
- 1 package red bean paste (koshian/smooth type) about 400 g
- 1 cup mochiko
- 1/4 cup granulated sugar
- 1 1/8 cup water
- cornstarch/potato starch
Wash and pat dry the strawberries. Cut off the stems. Take a tablespoon or so of red bean paste, and wrap around the strawberry to fully cover. Using plastic wrap will make this easier and keep it from sticking to your hands. Wrap all of the strawberries and place in the refrigerator.
Mix the mochiko and sugar in a large microwave safe bowl. Stir in the water and mix until fully combined. Cover the bowl with plastic wrap and microwave for one minute. Remove from microwave and stir. Microwave for 30 second increments until mochi is smooth, thick, and pliable. See video above for visual. The amount of time may depend upon the microwave strength. For me I had to do it 4 times total.
On a clean work surface, sprinkle a generous amount of starch, and turn the mochi onto it. Put starch on your hands, to prevent sticking. Cut the mochi into twelve equal sized portions. Flatten the mochi into a circle, and place a red bean wrapped mochi tip down in the center of the mochi. Wrap the strawberry with the mochi, pinching the bottom closed.
If you are not eating immediately, cover lightly with plastic wrap and store in the refrigerator.