Description
Strawberry Mochi (Ichigo Daifuku) is a delightful Japanese dessert featuring juicy strawberries wrapped in either sweet red bean paste or whipped oat cream, all encased in a soft, chewy glutinous rice flour mochi. This recipe combines traditional and creamy fillings, providing a perfect balance of sweetness and texture in bite-sized portions.
Ingredients
Mochi Dough
- 1 ½ cup shiratamako (glutinous sweet rice flour)
- ½ cup granulated sugar
- 1 ¼ cup water
- Potato starch or arrowroot flour (for dusting work surface and hands)
Filling
- 12 strawberries
- 12 oz sweetened red bean paste (anko)
Cream Filling (Optional)
- ½ can Nature's Charm oat whipping cream (chilled overnight)
- 2 tablespoons powdered sugar
Instructions
- Prep: Wash the strawberries thoroughly and pat them dry. Hull the strawberries by removing the green leafy tops and set aside.
- Prepare Traditional Filling: Divide the sweetened red bean paste into 12 equal portions. Wrap each strawberry with one portion, leaving the tip of the strawberry exposed. Wrap these with plastic wrap to prevent drying while preparing the mochi.
- Prepare Cream Filling (Optional): In a large bowl, combine the chilled oat whipping cream and powdered sugar. Beat with a hand mixer for 3-5 minutes until firm peaks form. Portion the whipped cream into 12 sections using a mini muffin pan lined with plastic wrap squares. Insert one strawberry into each cream portion with the tip facing up. Twist the plastic wrap tops and freeze the tray for 10 minutes.
- Make Mochi Dough: In a microwave-safe bowl, mix the shiratamako, sugar, and water until smooth. Cover with plastic wrap and microwave for 1 minute. Stir well with a wooden spoon or spatula.
- Cook Mochi Dough: Cover and microwave for another 1 minute. Stir again; the mixture should be sticky and creamy translucent with some white spots.
- Finish Cooking Mochi Dough: Microwave for 30 seconds, stir again. If white spots remain, microwave for an additional 30 seconds and stir until mostly translucent and sticky.
- Shape Mochi Base: Transfer the mochi dough onto a baking sheet or large tray dusted with potato starch or arrowroot flour. Dust more starch on top and flatten the dough with your hands. Add additional starch to sticky spots as needed.
- Cut Mochi Pieces: Using a knife or bench scraper, cut the mochi into 12 equal pieces.
- Assemble DAIFUKU: Remove the plastic wrap from the prepared strawberries wrapped in red bean paste or cream. Place one filling piece pointy side down on each mochi piece. Bring the mochi edges up and pinch together underneath to fully enclose the filling without any gaps. Trim excess mochi if necessary.
Notes
- Use potato starch or arrowroot flour generously to prevent sticking while working with the mochi dough.
- For a vegan-friendly alternative, use oat whipping cream as shown in the cream filling option.
- Refrigerate or freeze the finished mochi for firmer texture before serving.
- Ensure strawberries are dry to prevent excess moisture from softening the mochi.
