Strawberry mochi (Ichigo Daifuku) is one of the most popular types of mochi. I love its soft, chewy texture. It reminds me of happy, carefree moments.

Strawberry mochi recipe

Ichigo Daifuku is a type of the famous Japanese mochi. It consists of a whole strawberry wrapped in anko (sweet red bean paste). This filling is then enveloped in the soft, chewy mochi. The sweet red bean paste balances the tartness of the strawberry. Its soft rice cake wrapper feels like a gentle hug.

A strawberry mochi with red bean paste and strawberry — Ichigo daifuku recipe

The name “daifuku” literally translates to “great luck” in Japanese. The strawberry mochi is inspired by Western shortcakes and emerged in Japan in the 1980s. Wahei Osumi, president of Tamaya, introduced strawberry-filled daifuku in 1985.

This strawberry daifuku is easy to make. Here is how to make Strawberry Mochi – Ichigo Daifuku:

Ichigo Daifuku – Strawberry Mochi

A modern twist on traditional Japanese daifuku mochi, featuring a whole fresh strawberry wrapped in sweet red bean paste (anko) and encased in a soft, chewy mochi (rice cake) exterior.

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Total Time 50

Course Dessert

Cuisine Asian, Japanese

Servings pieces

Calories 70 kcal

Ingredients

1 pound Fresh strawberries
1 cup Sweet red bean paste Anko – store-bought or homemade
1 cup Glutinous rice flour Mochiko
1/4 cup Sugar
1 cup Water
Potato starch or cornstarch for dusting

Instructions

Wash and hull the strawberries, leaving them whole.
If using store-bought, skip to the next step. If making from scratch, simmer azuki beans until tender, then sweeten with sugar (adjust the sugar to your taste). Mash or blend into a paste.
Take a small amount of sweet red bean paste and wrap each strawberry, ensuring it’s completely covered.
In a bowl, mix glutinous rice flour, sugar (1/4 cup), and water until smooth.
Microwave the mochi dough mixture for 30 seconds at a time. After each 30-second interval, take the bowl out of the microwave, stir the mixture, and then put it back in for another 30 seconds. Repeat this process until the mochi dough becomes sticky and translucent. The total microwave time is about 2-3 minutes. If it's overcooked, the mochi can become tough.
Dust a clean surface with potato starch or cornstarch.
Divide the mochi into equal portions and flatten each portion into a small disc. Place a small amount of anko (sweet red bean paste) in the center of each mochi disc.
Add a fresh strawberry on top of the red bean paste. Carefully fold the mochi over the filling, pinching the edges to seal and form a smooth ball. Repeat until all strawberries are wrapped in mochi.
Dust the finished Ichigo Daifuku with more potato starch or cornstarch to prevent sticking.
Allow the Ichigo Daifuku to cool slightly before serving.

Notes

If you don’t have a microwave, you can use a steamer to make mochi, cooking it for 15 minutes. Make sure to cover the steamer lid with a towel to avoid condensation dripping into the mixture. At the halfway mark, use a wet rubber spatula to gently stir the mochi. And then continue to cook.

Nutrition

Calories: 70kcalCarbohydrates: 15gProtein: 1gSodium: 5mgSugar: 8g

Keyword daifuku, easy Japanese recipes, homemade dessert, homemade japanese recipe, strawberry mochi

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How to pair

The Ichigo Daifuku – Strawberry mochi can be paired with:

Food Pairings:
- Cream-based desserts provide a creamy contrast to chewy daifuku.
- Fresh fruits, like melon, add refreshing variety.
Japanese Teas:
- Matcha Green Tea complements the daifuku’s sweetness with earthy bitterness.
- Hojicha offers nutty flavors that pair with strawberries’ sweetness.
- Green tea provides a refreshing contrast to rich desserts.
Western Beverages:
- English tea enhances the overall tasting experience.
- Coffee offsets daifuku’s sweetness with bitterness.

Ichigo Daifuku variations

Here’s an overview of some notable variations of strawberry mochi:

Shiroan Ichigo Daifuku swaps red bean paste for milder white bean paste (Shiroan) and can be layered with red bean paste for extra depth.
Chocolate Ichigo Daifuku replaces sweet bean paste with chocolate ganache for a rich, indulgent flavor.
Whipped Cream Ichigo Daifuku features whipped cream with strawberry. This modern variation offers a light, creamy contrast to the chewy mochi.
Matcha Ichigo Daifuku includes matcha powder in the mochi dough. This brings a subtle earthy taste.

Daifuku Variants

Daifuku is made of soft, glutinous rice flour and a delectable filling. You can try other daifuku recipes besides the strawberry version.

Sesame Daifuku incorporates sesame paste into the mochi dough. This provides a nutty flavor and a slightly different texture. The filling still includes anko or other sweet fillings. This daifuku type has another version: Black Sesame Daifuku or Kuro Goma Daifuku.
Matcha Daifuku infuses matcha, or powdered green tea into the mochi dough for a vibrant green color. The filling often consists of sweetened red bean paste or matcha-flavored cream.
Mame Daifuku features whole beans. Common choices include soybeans or black beans.
Chocolate Daifuku encircles a luscious core of velvety chocolate. The outer layer is dusted with powdered sugar or cocoa.
Banana Daifuku blends ripe banana and velvety mochi. The creamy sweetness of the banana complements the pillowy mochi exterior.
Coffee Daifuku combines coffee’s bitterness with sweet fillings.
Custard Daifuku has creamy custard inside.
Shio Daifuku adds salt to balance sweet and salty flavors.
Yomogi Daifuku is made with yomogi (Japanese mugwort). It has an herbal flavor and a green color for a visually appealing, unique taste.

These variations showcase the versatility of daifuku. It can be adapted to incorporate different ingredients and flavors.

Contents

Strawberry mochi recipe