Strawberry Mochi Recipe

Rating 5.0
| 2
Strawberry mochi, also known as ichigo daifuku in Japanese, is a fresh strawberry cloaked in sweet red bean paste and encased with a layer of pillowy soft mochi. This delicious dessert is best made when strawberries are in season.
Dessert
Japanese
6
ingredients
15
steps
25
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
6
6-8
strawberries
6 oz
sweet red bean paste, see notes 1
3/4 cup(s)
sweet rice flour, see notes 2
1 1/2 tblsp
granulated sugar
150 ml
water
potato starch, for dusting

Directions 15 steps | 25 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Prepare your strawberries. Wash and dry your strawberries.

Step 3

Hull the strawberries and set them aside.

Step 4

Divide the sweet red bean paste into 6-8 balls (the same number as your strawberries) and roll them into balls.

Step 5

Flatten one ball of the red bean paste in your palm. Take a strawberry and place it in the center. 

Step 6

Wrap it with the red bean paste so that it is completely covered. The tip of the strawberry may peak out, that is okay. Set aside.

Step 7

Make the mochi. In a microwave-safe bowl, whisk together the rice flour and the sugar.

Step 8

Whisk in the water and mix until evenly combined. Loosely wrap the bowl with plastic wrap and microwave for 1 minute.

Step 9

Moisten your silicone spatula with water before stirring the mochi. Stir the mochi until well combined. The mixture may look dry.

Step 10

Cover the bowl loosely with plastic wrap again and microwave for 1 minute. Stir the mixture with a moistened silicone spatula. Cover the bowl loosely with plastic wrap again and microwave for 30 seconds. Knead the mochi with a moistened silicone spatula until the mixture is slightly translucent and stretchy. A popping sound should occur when the dough is ready.

Step 11

Dust your work surface with the potato starch and place the mochi on top. Completely cover the top of the mochi with a dusting of potato starch.

Step 12

Use a rolling pin to roll out the mochi into a ⅛-inch thin dough. Cut the dough into 3-4 inch squares.

Step 13

Place the prepared strawberry in the center with the tip facing down. Cover the strawberry with the mochi, pinching the ends together to form a ball.

Step 14

Place it seam-side down on a plate. Repeat with the remaining strawberries.

Step 15

Strawberry mochi is best served on the day it is made. Enjoy!


Notes:

  1. Sweet rice flour is also known as shiratamako. It is also called glutinous rice flour.
  2. Sweet red bean paste is also known as anko. It is sold canned in Asian grocery stores.

Nutrition Per Serving
View All
CALORIES
152
FAT
0.4 g
PROTEIN
3 g
CARBS
34.4 g

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2 Comments
2 Comments
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Fred M.

Fred

29 Jul 2022

Great recipe with a beautiful appearance.

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Jolee S.

Jolee

20 Jul 2022

I've made mochi before but this was another level of delicious. Love it!

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