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–+ servings

Easy Strawberry Mochi (Ichigo Daifuku)

Prep Time25 minutes
Cook Time5 minutes
Cooling Time10 minutes
Total Time40 minutes
Author Yuto Omura
Servings 8 portions

Ingredients 
 

  • 160 g smooth red bean paste (koshian)
  • 8 strawberries small or medium size
  • 100 g glutinous rice flour 100g shiratamako, or 70g mochiko + 30g potato starch
  • 60 g granulated sugar
  • 150 ml water
  • potato starch (katakuriko) or cornstarch for dusting

Instructions 

  • Roll 160 g smooth red bean paste (koshian) into 20g balls. Cover and store in the refrigerator between steps.
    Balls of anko in a silver container
  • Wash 8 strawberries and dry them thoroughly. Cut off the stems and place them on a sheet of kitchen paper.
    Drying strawberries with kitchen paper
  • Take the anko from the fridge and press each ball in the palm of your hand to flatten into a disc. Place a strawberry in the center with the point facing up.
    wrapping a strawberry with anko paste
  • Pull the edges of the bean paste up around the strawberry, leaving the tip slightly exposed.
    wrapping a strawberry with anko paste
  • Cover and refrigerate until later.
    8 anko covered strawberries in a silver container
  • Mix 100 g glutinous rice flour and 60 g granulated sugar together in a microwavable bowl.
    Shiratamako and sugar mixed in a glass bowl
  • Pour 150 ml water into the bowl and mix until smooth. Then cover with plastic wrap and microwave for 1 minute 30 seconds at 600W.
    strawberry mochi "dough" covered with plastic wrap
  • Carefully peel back the plastic wrap. Use a spatula to scrape down the sides of the bowl and mix well. Cover again and microwave for 2 minutes at 600W.
    strawberry mochi dough after first microwave
  • Being careful of the steam, peel back the plastic wrap and mix vigorously with the spatula until the mochi looks translucent. If there are still white bits,  microwave in 20 second intervals. Let it cool slightly until it's warm to the touch.
    mochi dough after mixing
  • Dust a tray or cutting board with potato starch (katakuriko) and use the spatula to scrape the gyuhi (mochi dough) out of the bowl and onto the prepared surface. Sprinkle starch generously over the top.
    Daifuku rice flour dough (gyuhi) on parchment paper dusted with corn starch
    • Line the tray or cutting board with parchment paper to prevent sticking further, and for easy clean up later.
  • Roll it about 1cm thick (not too thin). You can use your hands to stretch it or roll gently with a rolling pin, just make sure to dust your chosen tools generously with starch. Then cut the dough into equal pieces.
    mochi dough rolled out and cut into eight
  • Coat your hand with starch and place one piece of mochi in the center of your palm. Place an anko coated strawberry in the middle with the point facing down
    anko coated strawberry on rolled out mochi dough
  • Pull the corners of the mochi over the base of the strawberry until they meet in the middle. Pinch them together until sealed. (Keep extra starch nearby in case it sticks to your fingers.)
    pinching mochi closed
  • Roll the finished mochi in your hand to smooth out the shape and place it in a cupcake case, or in a wide container lined with parchment paper (or dusted with starch). Repeat until all the ingredients are used up.
    8 ichigo daifuku in paper muffin cases
    • Wash your hands from time to time if they get sticky, then dry thoroughly before dusting with more potato starch.
  • Store in a cool dry place, and enjoy the same day!
    Yuto Omura holding two halves of homemade ichigo daifuku (strawberry mochi)

Notes

  • Best stored in a cool dry place and consumed the same day.
  • Not recommended, but if you have leftovers, seal the mochi in a container and store in the warmest part of your fridge to eat the next day (24 hours max).
  • Make sure to have a bowl of cornstarch or potato starch nearby while you shape the mochi, just in case it gets stuck to your hands or tools. Make sure your hands are completely dry after washing and before handing the mochi.
  • Use small/medium strawberries if you are making 8, larger strawberries will probably make only 4-6. Consider this when cutting the "gyuhi" sweet mochi dough.
  • If your dough cools too much, it might become prone to tearing. Heat in the microwave for 5-10 seconds to warm it slightly.
  • Don't roll the dough too thin, about 1cm is ideal. Too thin will tear more easily, and the anko will show through.
  • Avoid cutting the gyuhi pieces too big, otherwise excess will bunch up underneath.