Ichigo daifuku Mochi is a classic modification of Japanese dessert. This eye-catching dish is a cute strawberry wrapped in sweet red bean paste and homemade mochi. Let’s make this irresistible dessert from scratch at home!
Whether you’ve grown up tasting daifuku or are completely new to it, this recipe is designed through the process of crafting this beautiful and delicious dessert.
If you aren’t familiar with mochi, mochi is a Japanese treat (wagashi) made from glutinous rice. Traditionally it is pounded into a paste with water and enjoyed as it is, rolled in flavorings like roasted soybean powder or filled with fillings like red bean paste.
Meanwhile, Ichigo daifuku is Mochi that has been stuffed with a filling. This strawberry mochi is a kind of daifuku, known as Ichigo daifuku, mostly found in the seasonal fruit season.
Ichigo Daifuku, or Strawberry Mochi, is a delicious, sweet dessert enjoyed in Japan. First created during the 1980s, It is typically associated with the Hinamatsuri Festival, which is held every year on March 3. On this day, girls and their families celebrate by displaying a beautiful collection of ornate dolls in their homes. They also hold parties and eat special foods with their friends
The slightly tart strawberry works perfectly with the sweet red bean paste and chewy mochi. Experience an amazing fusion of Japanese and Western-style desserts with these strawberry and sweet red bean mochi, or ichigo daifuku
Why you’ll love making this recipe;
Light and Sweet. With the juicy sweet strawberries and light and pillowy mochi, there’s never a bad time for this angelic treat.
Two Filling Options. With the possibility of making this daifuku mochi with strawberries with either a sweet red bean paste or whipped cream, you can take this dessert in whichever direction your cravings are calling! Moreover, nowadays there are a lot of variations of this daifuku you can add strawberry with cheese cream filling, or a mango with whipped cream. every possibility exists, but Mochi remains authentic
I hope you get to give these a try at home. Sweet, chewy, and delicate, Ichigo Daifuku Mochi is just too delicious to miss out!
What do you need to make Ichigo Daifuku Mochi
- Red Bean; Koshian or anko paste is a Japanese sweet red bean paste made from azuki beans. Use anko for an earthier and stronger flavored bean paste. If you don’t have much time, just buy store-bought red bean paste for this recipe. When you buy from the store, it might be quite soft, especially in summer. I recommend keeping it in the fridge before shaping it up. If it’s still too soft or sticky even when chilled, you can heat it on the stove to remove some of the moisture or excess water
- Sugar; Aka white sugar, is used to sweeten the mochi dough as well as give it a softer texture.
- Cooking Oil; to prevent sticky and avoid overcooked
- Salt; to add seasoning
- Water; for boiling red bean paste
- Glutinous Rice Flour; The most important ingredient for this recipe is glutinous rice flour, regular rice flour will not work. This is because glutinous rice flour is made from a special kind of sticky rice called “mochigome” ” This glutinous rice flour also will be used for dusting when we knead the mochi to prevent sticky
- Cornstarch; Cornstarch helps to thicken the mochi dough as well as give it more structure.
- Sugar; I use white granulated sugar, which adds sweetness to the Mochi, making it a delicious treat.
- Milk; Milk is used to hydrate the dough as well as add extra fat and protein to the dough, this results in a softer mochi with a smoother mouthfeel. If you want to make this dairy-free you can replace this with water.
- Cooking Oil; Kneading vegetable oil into the dough not only makes it softer and chewier it also makes it easier to handle as it’ll be less sticky.
- Strawberries; Use fresh, good-quality strawberries for the best results. Try to choose strawberries that are small/medium in size. Not only do they taste better (strawberries tend to lose their flavor as they grow bigger) but they’re also easier to wrap with anko and mochi
How to Make Ichigo Daifuku Mochi
To make this Ichigo Daifuku Mochi from the starch, start by making Red bean paste a.k.a anko pasta, then making Mochi batter, and lastly assemble all the ingredients Mochi, filling red bean paste and the strawberry.
If you have bought red bean paste or Mochi batter instant or already bought both of them, then just move to the assemble part. Let’s start the instruction with;
Red Bean Paste
Start with Pressure cook red beans and water over medium heat for 40 minutes. After 40 minutes, drain the red beans leaving a bit of water, then wait until the temperature cool, and transfer it to a blender and blender until smooth.
After smooth, place the red beans into a non-stick pan, then add sugar, salt, and cooking oil and cook over small heat. Keep stirring until the red bean paste is thickened and no longer sticks to a pan and silicone spatula. Let it cool.
To make Mochi begin prepare a mixing bowl, and combine glutinous rice flour, cornstarch, sugar, milk, and cooking oil. Stir it with a whisk until there is no lump.
Second, grease the dish and pour the mochi mixture. Steam the mochi mixture for 25 minutes. While the mochi is steamed, roast the glutinous rice flour over small heat until light and the color turns slightly yellowish. Place it in a small bowl and set aside.
Then, after the mochi is cooked, place it on a silicone mat. Knead the mochi dough until the oil is fully absorbed and the mochi is stretchy. This needs time and consistency but you got this!
This is the last big step to make your Ichigo Daifuku Mochi.
Now after your red bean (anko paste) and mochi are ready, time to divide the red bean paste by about 25 g each, then cover the fresh strawberry with red bean paste until fully covered.
Next, divide the mochi into 10 portions, dust it with some roasted flour to prevent it from sticking, then flatten it with a wooden roller.
After that, wrap in red bean paste and strawberry, and pinch the mochi to seal, making sure no holes and everything is fully covered.
Now you have done all the steps yay congratulations! Finally, You can serve immediately or refrigerate first.
Enjoy your Homemade Ichigo Daifuku Mochi, eat more save more because homemade is always much better!
Don’t forget to try the Ichigo Daifuku Mochi recipe, let me know if this recipe works and be your favorite menu to cook. You can save this recipe with sign-up for my email list! please leave a star rating and a review in the comment section further down the page. I always appreciate your feedback.
DON’T FORGET TO TRY THESE OTHER SWEET TREATS;
Ichigo Daifuku Mochi
- 250 g Red Bean
- 160 g Sugar
- 30 g Cooking Oil
- pinch of Salt
- 1 L Water
- 11 pieces Strawberry
- 100 g Glutinous Rice Flour
- 30 g Cornstarch
- 40 g Sugar
- 180 g Milk
- 15 g Cooking Oil
- 3 tbsp Glutinous Rice Flour
Red Bean Paste
Pressure cook red beans and water over medium heat for 40 minutes. After 40 minutes, drain the red beans leaving a bit of water, then transfer it to a blender and blender until smooth.
Place the red beans into a non stick pan, then add sugar, salt, and cooking oil and cook over small heat. Keep stirring until the red beans paste is thicken and no longer stick to a pan and silicone spatula. Let it cool
In a mixing bowl, combine glutinous rice flour, cornstarch, sugar, milk and cooking oil. Stir it with whisk until there is no lump.
Grease the dish and pour the mochi mixture. Steam the mochi mixture for 25 minutes.
While the mochi is steamed, roast the glutinous rice flour over small heat until light and the color is slightly yellowish. Place it to a small bowl and set aside.
After the mochi is cooked, place it to a silicone mat. Knead the mochi dough until the oil is fully adsorbed and the mochi is stretchy.
Divide the red bean paste about 25 g each, then cover the fresh strawberry with red bean paste until fully covered.
Divide the mochi into 10 portions, and dust it with some roasted flour to prevent it sticking then flatten it with wooden roller.
Wrap in red bean paste and strawberry, and pinch the mochi to seal. You can serve immediately or refrigerate first. Enjoy!