Strawberry Mochi, also known as Ichigo Daifuku (いちご大福), is a beloved Japanese sweet made from soft and chewy mochi filled with sweet red bean paste (anko) and a fresh, juicy strawberry. The combination of chewy mochi, creamy bean paste, and tangy-sweet strawberry makes this treat both refreshing and indulgent.
While Ichigo Daifuku has been enjoyed in Japan for decades, it became super popular in Taipei a few years ago. When I was back in Taiwan, I noticed countless stalls selling freshly made strawberry mochi. At first, I didn’t quite understand the hype until I tried one in Dadaocheng. That bite completely changed my mind: the contrast of textures and flavours was unforgettable.
Back in London, I started experimenting with this strawberry mochi recipe. To my delight, it turned out to be much easier than expected and so satisfying to make at home!
Why You’ll Love Strawberry Mochi
- A perfect balance of chewy, creamy, and juicy textures.
- A beautiful seasonal treat, especially in spring when strawberries are sweetest.
- Surprisingly easy to make at home with just a few ingredients.
Tips for Making Strawberry Mochi (Ichigo Daifuku)
- Wash and dry strawberries well: Excess moisture can make the mochi soggy. Pat them completely dry before wrapping.
- Use store-bought sweet red bean paste: I made it from scratch the first time, but it was very time-consuming. For convenience, grab a can of smooth or chunky anko from a Japanese or Asian supermarket.
- Check the mochi dough while steaming: About halfway through steaming, check the centre. If it’s not fully cooked, stir with a wooden spoon, then cover and continue steaming until the dough looks translucent and sticky.
- No need to over-knead: Once the mochi dough is ready, you don’t need to overwork it—just give it a few quick turns or use a wet wooden spatula to beat it lightly (this makes it smooth and stretchy without becoming tough).
- Wrap the strawberries carefully: Start from the pointed tip when covering with bean paste, this helps get an even coating.
- Position strawberries tip-down: When placing the bean-paste-wrapped strawberry onto the mochi disc, keep the tip facing down. This makes wrapping neater and prevents tearing.
Two Ways to Wrap Strawberry Mochi
There are actually two ways you can assemble Ichigo Daifuku. If wrapping the strawberry in red bean paste feels a bit tricky, here’s an easier alternative you can try:
Method 1 (Traditional):
- Wrap the strawberry completely with sweet red bean paste before covering it with mochi dough.
Method 2 (Easier):
- Wrap a ball of sweet red bean paste entirely with mochi dough.
- Snip the top open with clean kitchen scissors.
- Gently tuck a strawberry into the opening.
Both methods taste just as good, the difference is mostly in appearance and ease. Try whichever works best for you! Let me know if you give this recipe a try, I’d love to hear which method you prefer.
Strawberry Mochi (Ichigo Daifuku)
Ingredients
FOR COATING THE MOCHI
- 4-5 tbsp glutinous rice flour
FOR THE MOCHI DOUGH
- 67 g glutinous rice flour
- 13 g cornflour
- 27 g sugar
- 100 g water add gradually
- 2 tsp vegetable oil
- ½ tsp matcha powder for matcha flavour optional
FOR THE FILLING
- 4 strawberries washed, stems removed, patted dry
- Sweet red bean paste about 20 g per strawberry, can be store-bought.
Instructions
- Toast flour for coating : In a dry pan,toast 4–5 tbsp glutinous rice flour until it turns a very pale beige and smells slightly nutty. Set aside to cool.
- Prepare the filling : Divide the red beanpaste into 4 equal balls (about 20 g each, depending on strawberry size). Wrapeach strawberry with a ball of bean paste, starting from the pointed tip andcovering it completely. Set aside.
- Make the mochi dough : In a bowl, combine glutinous rice flour, cornflour, sugar, and matcha powder (if using). Gradually whisk in water until smooth (add more water if too dry). Add vegetable oil and mix well.
- Steam the mochi : Steam the mixture forabout 10 minutes. Halfway through, check the centre. If not fully cooked, stirwith a wooden spoon, then cover and continue steaming until translucent andsticky.
- Knead the mochi : Once cool enough to handle, knead and stretch the dough until smooth.
- Divide and shape : Cut the mochi into 4 equal pieces and place onto a tray dusted with toasted glutinous rice flour to prevent sticking. Flatten each piece into a round disc.
- Assemble the Daifuku : Place a bean-paste-wrapped strawberry (tip facing down) onto the mochi disc. Gently gather the edges of the mochi to cover the strawberry. Pinch and twist to seal at the top. Smooth into a ball and place seam-side down, with the strawberry tip pointing up.
- Serve : Dust lightly with the toasted flour if needed. Enjoy fresh!
Video
Notes
Leave a Reply