Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (2024)

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“I made these today!!! A little imperfect but it’s a first try, I love the mix of flavours, thank you for the recipe”

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What is Ichigo Daifuku?

Daifuku (大福) is a Japanese sweet that consists of a sweet rice cake which is stuffed with a sweet filling. The most common filling is “anko” (餡子) or “red bean paste” made from adzuki beans. It is also common to fill them with fruits or cream too.

“Ichigo” is the Japanese word for strawberry, so in the case of Ichigo Daifuku, the mochi and anko are wrapped around a whole strawberry. I have to say that the tart strawberry combined with the sweet anko and mochi creates a wonderful balance and it’s no wonder that it’s one of the most popular kinds of daifuku!

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (1)

The difference between mochi and daifuku

When translated into English, Ichigo Daifuku is known as “Strawberry Mochi”. With this in mind, you might wonder why this sweet is not called “ichigo mochi,” but there is a real reason for that.

Mochi is a Japanese rice cake made from a glutinous rice called mochigome (もち米). The mochigome is steamed and pounded to form a firm and chewy rice cake known as “mochi.” Traditionally mochi would be pounded in a mortar called an “usu” (臼).

These days you can buy mochi machines and make it at home, but it’s much more common to buy it premade (you can buy cut mochi on Amazon). Once cooled the mochi becomes hard. It’s often served toasted with dipping sauce or cooked in soups, it’s known to Japanese people as a more of a savory ingredient.

On the other hand, daifuku is made with something called “gyuhi” (求肥). Gyuhi is a sweet mochi-like dough made by kneading glutinous rice flour (also made with mochigome) with sugar and water over heat.

Once cooked and kneaded, it forms a stretchy rice dough that can be wrapped around various fillings. Unlike mochi, even when cooled, gyuhi maintains it’s soft texture due to the sugar content. This is what makes daifuku different from mochi and why gyuhi is more suitable for making sweets.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (2)

Ingredients You Will Need

Making ichigo daifuku requires a few special ingredients. I will explain each one in more detail below.

  • Glutinous rice flour (also known as sweet rice flour, mochiko or shiratamako)
  • Caster sugar
  • Water
  • Koshi-an (smooth red bean paste)
  • Strawberries
  • Potato starch (or corn starch)

Let’s look over the key ingredients in more detail.

Glutinous Rice Flour (Sweet 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.”

The two most common types of glutinous rice flour are mochiko (もち粉) and shiratamako (白玉粉). You can use either for this recipe, but I personally use shiratamako as it results in a softer texture. The texture of shiratamako is extremely coarse with large chunks, it doesn’t look like flour at all, but once mixed with the sugar and water, the result is extremely smooth and soft.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (3)

On the other hand, mochiko is fine like a powder. I would say that using mochiko results in a dough that is slightly firmer and less stretchy, which can make it more prone to holes when wrapping the filling, but overall, the taste and texture are still very good.

Mochiko is cheaper and more easily accessible so feel free to use it in this recipe. I’ve tested it myself, so I can confidently say it works!

Smooth red bean paste (koshian)

Koshian (こしあん) is a smooth red bean paste made from adzuki beans. It’s gone through a long process to soften the beans, remove the skins, and ensure the paste has no bits. It’s a long process that is quite a hassle to do at home. I used store-bought koshian for this recipe.

You can buy koshian smooth red bean paste on Amazon.

When you buy koshian from the store, it might be quite soft, especially in summer. I recommend keeping it in the fridge before shaping to firm 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 (I have more information about this in the instructions below.)

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (4)

Starch

Making mochi is a very sticky and messy task! The best way to prevent getting sticky mochi dough everywhere is to use potato starch or corn starch. When I make mochi, I coat a tray with starch to try and contain the mess, then roll it out in there.

I also cover my hands with starch before touching it. It will stick to your hands straight away if you don’t!

The same goes for any tool you decide to use, for example, a rolling pin… coat with starch first! I even keep a small bowl of starch next to me when making mochi, just in case it starts to get sticky again.

I recommend rolling the mochi dough out as thin as you can without breaking it. That way, you won’t have to handle it too much when wrapping the strawberries and anko.

Don’t worry about the mochi becoming too starchy. You can brush it off at the end.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (5)

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Strawberry Mochi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Roll the anko

Smooth anko (koshian in Japanese) can vary in texture depending on your brand. Some can be rolled straight from the packet with no problem, others need refrigeration and even a few are extremely soft and difficult to handle.

I recommend refrigerating anko for at least an hour before use and then rolling it into 20g balls. If, after refrigerating your anko, it is too sticky or soft to roll, you can heat it in a saucepan on low heat to help evaporate some of the excess moisture.

If you do this, be sure to mix continuously to prevent burning and stop once it starts to lighten in color. Spread it out on a plate and lightly cover it with plastic wrap to help it cool quickly without drying out.

Please only use this step if your anko is too soft to roll!

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (6)

Roll the anko into 20g balls and rest in the fridge while you prepare the strawberries.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (7)

STEP

Prepare the strawberries

Wash the strawberries with cold running water and dry them thoroughly with kitchen paper.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (8)

Cut off the stems and place them down with the cut part on kitchen paper to help dry it further.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (9)

The best strawberries for strawberry mochi

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!

STEP

Wrap the strawberries

Take each ball of anko and press it gently on the palm of your hand to flatten it out into a circle a little bigger than the strawberry. Don’t press too hard or it will stick to your hand.

You can make it bigger by gently pinching from the center outwards while rotating. Once it’s a good size, place the strawberry with the point facing up.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (10)

Pull the edges of the anko up and around the strawberry, leaving the top slightly exposed. This is so that you can see the position of the strawberry when wrapping it in the mochi. (The strawberry’s point should always be pointing upwards.)

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (11)

Once they’re all wrapped, cover them and store them in the fridge for later.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (12)

STEP

Making the gyuhi (sweet mochi dough)

First, whisk the glutinous rice flour with sugar in a microwavable mixing bowl, mixing the dry ingredients first helps it mix more evenly.

I highly recommend using a glass bowl for this.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (13)

Next add the water all at once and whisk until smooth.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (14)

Cover the bowl tightly with plastic wrap and microwave for 1 minute 30 seconds at 600W. (Lower wattage will require longer.)

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (15)

After the first blast in the microwave, the mixture will become lumpy. Switch to a spatula (preferably silicone) carefully peel back the plastic wrap, mix until the lumps are distributed through the mixture.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (16)

Cover with plastic wrap again and microwave once more for 2 minutes at 600W. When it comes out, mix the dough thoroughly until it becomes slightly translucent, it shouldn’t have any white parts left. Here is a close up of how it should look:

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (17)

If you’re doubling or tripling the recipe, you might need to put it in the microwave again (if there is still white liquid in the bowl). I recommend microwaving for an extra minute and mixing each time until you achieve the consistency above.

STEP

Rolling out

The gyuhi is extremely sticky, so cover a surface with potato starch or corn starch. I like to use a tray to keep the mess contained for easy clean-up. If you plan to use a rolling pin to roll it out, it’s probably easier to coat a chopping board instead.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (18)

Use the spatula to scrape the mochi mixture onto the starch and then cover it generously with more starch.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (19)

The mochi will still be hot, you can wait for it to cool down for 10 minutes or so.

I personally stretch the mochi out by hand while it’s still warm. Generously coat your hands with starch and stretch it out into a rectangle. Flip the dough over from time to time to stop it sticking to the tray and add more starch if sticky parts become exposed while stretching it out. In the end, it should be about 1cm thick. (If you’re using a rolling pin, make sure to coat it with starch and re-coat frequently.)

Once rolled out, cut into equal pieces.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (20)

STEP

Shaping

With starch coated hands, take a square of mochi and place the anko coated strawberry in the center with the point facing down. (This is why we left the point a little exposed earlier.)

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (21)

Pull the corners together over the base of the strawberry and pinch them to help them stick.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (22)

Pinch the edges together to close them up.

Keep a bowl of starch nearby

While shaping the mochi, the cut edges will be sticky. These are good for helping you seal up the mochi, but it tends to stick to your fingers. I always keep a bowl of potato starch nearby to sprinkle some extra whenever dough starts to stick to my hands.

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (23)

Gently roll the mochi in your palm to neaten up the circle shape.

Tip: Place them in cupcake cases to stop them from sticking to the tray or together!

Jump to Full Recipe Measurements

How to Store

Ichigo daifuku is best eaten the same day as the mochi will harden over time and the juices from the strawberry might start to leak out.

I would say the maximum time to keep them is 24 hours. Store them in an airtight container in the fridge to stop them from drying out (you can also individually wrap them in plastic wrap to protect them further).

I also don’t recommend freezing them because the strawberry will become soggy.

In conclusion, keep refrigerated and eat within 24 hours.

Variations

Daifuku can be stuffed with many different fillings, the possibilities are pretty endless and you could be creative here! These are some kinds of fillings you can find in daifuku.

  • Plain anko filling (adzuki red bean paste)
  • Fruits – strawberries are the most popular but you can also use grapes, kiwis and clementines.
  • Ice Cream
  • Flavored Cream
  • Chocolate

FAQ

Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!

I have a problem. After a time, the mochi layer turns hard, what could I do?

Since mochi is made from rice flour, if it is exposed to air for a prolonged time it tends to dry out. This can also happen if it gets too cold, for example if you put it in the refrigerator. To keep the mochi soft, store it in an airtight container at room temperature and consume within 24 hours.

I hope you enjoy this Ichigo Daifuku recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!

More Japanese-style Dessert Recipes

  • Sata Andagi(Okinawan Donuts)
  • Matcha Roll Cake(Green Tea Swiss Roll)
  • Matcha Christmas Tree Butter Cookies
  • Fudgy Dark Chocolate and Matcha Brownies

Want more inspiration? Explore my Japanese Dessert Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next tea party!

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (24)

Easy Strawberry Mochi (Ichigo Daifuku)

5 from 1 vote

By Yuto Omura

Ichigo daifuku is a classic and well loved Japanese sweet. Made with soft, stretchy homemade sweet rice mochi wrapped around succulent strawberries coated in smooth red bean paste, you can now make this irresistible dessert from scratch at home!

Prep Time25 minutes mins

Cook Time5 minutes mins

Cooling Time10 minutes mins

Total Time40 minutes mins

Course Sweets

Cuisine Japanese

Servings 8 portions

Prep Time: 25 minutes mins

Cook Time: 5 minutes mins

Cooling Time: 10 minutes mins

Total Time: 40 minutes mins

Course: Sweets

Cuisine: Japanese

Servings: 8 portions

Print Recipe Pin Recipe Save Recipe

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Ingredients

  • 160 g smooth red bean paste (koshian)
  • 8 small/medium strawberries
  • 100 g glutinous rice flour shiratamako or mochiko
  • 60 g white caster sugar
  • 150 ml water
  • cornstarch potato starch for dusting

Instructions

  • Roll 160 g smooth red bean paste into 20g balls. Cover and and store in the refrigerator between steps.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (27)

  • Wash 8 small/medium strawberries and dry them thoroughly. Cut off the stems and place them on a sheet of kitchen paper.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (28)

  • Take the anko from the fridge and press each ball in the palm of your hand to make a flat circle and place a strawberry in the center.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (29)

  • Pull the bean paste up around the edges of the strawberry, leaving the tip slightly exposed.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (30)

  • Cover and store in the fridge until later.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (31)

  • Mix 100 g glutinous rice flour and 60 g white caster sugar together in a microwavable bowl.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (32)

  • Pour 150 ml water into the bowl and mix until smooth.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (33)

  • Cover with plastic wrap and microwave for 1 minute 30 seconds at 600W.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (34)

  • Carefully peel back the plastic wrap. Use a spatula to scrape down the sides of the bowl and mix the cooked lumps into the rest of the mixture. Cover again and microwave for 2 minutes at 600W.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (35)

  • Peel back the plastic wrap (be careful of steam) and mixvigorously with the spatula until the mochi looks translucent. (If there are still white bits, microwave in 20 second intervals.) The "gyuhi" (sweet mochi dough) is ready to shape.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (36)

  • Coat a tray or chopping board with cornstarch and use the spatula to scrape the mochi out of the bowl and onto the starch. Allow it to cool for 5-10 minutes.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (37)

  • Sprinkle starch over the top of the mochi and roll it to 1cm thick. You can use your hands to stretch it or a rolling pin to roll it, just make sure to dust your chosen tools generously with starch. Cut the dough into equal pieces.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (38)

  • Coat your hand with starch and place one piece of mochi in the center of your palm and place an anko coated strawberry in the middle with the point facing down

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (39)

  • 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.

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (40)

  • Roll the finished mochi in your hand to neaten up the shape and place on a sheet of greaseproof paper/container sprinkled with starch. (You could also place them in cupcake cases)

    Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (41)

  • Repeat for the rest of the anko covered strawberries. (Wash your hands from time to time if they they get sticky, then dry thoroughly before coating with more potato starch.)

  • Enjoy!

Video

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Notes

Best stored in an airtight container in the refrigerator and consumed within 24 hours.

If your mochi dough gets holes, pinch to close.

Make sure to have a bowl of cornstarch or potato starch nearby just in case the mochi gets stuck to your hands or tools. Wash hands from time to time if they get too sticky.

Try to 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.)

Tried this recipe?Tag @sudachi.recipes and hashtag it #sudachirecipes

Easy Strawberry Mochi (Ichigo Daifuku) | Sudachi Recipes (2024)

FAQs

What is the difference between mochi and daifuku? ›

The beloved Japanese snack of mochi has found fame across the globe, thanks to its irresistibly chewy and stretchy texture. But what is daifuku exactly and what does daifuku mean? It's actually just a mochi that's been stuffed or filled, most commonly with red bean paste but often with other flavors too.

How long does strawberry daifuku last? ›

The daifuku keep well for a day or two in the refrigerator, although it can be hard to resist eating them all when made fresh. I hope you get to give these a try at home.

What is Ichigo Daifuku made of? ›

Ichigo Daifuku: A classic Japanese dessert that has taken the internet by storm. This popular spring wagashi (Japanese confection) is made of chewy, soft mochi filled with sweet red bean paste and topped with a juicy strawberry!

How do you eat daifuku mochi? ›

Daifuku is a traditional Japanese sweet consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, such as red bean paste or fruit. To eat daifuku, simply pick it up with your fingers and take small, delicate bites to savor the soft, chewy texture and the sweet filling inside.

Is mochi a Korean or Japanese dessert? ›

Mochi (pronounced MOE-chee) is a Japanese dessert made of sweet glutinous rice flour or mochigome.

What does daifuku mean in Japanese? ›

Daifukumochi (大福餅), or daifuku (大福) (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans.

How do you know if mochi has gone bad? ›

When mochi has mold, a bad smell, or changes color, these are clear signs that it has gone bad and should not be consumed. It's important to always check your mochi before biting into it or serving it to guests.

Do you put daifuku in the fridge or freezer? ›

Storing Daifuku: Keeping Them Fresh

It will last for a day or two at room temperature if you leave it in an airtight container. However, for long-lasting storage, place each daifuku on a piece of wax paper, then put them in a pan and place the pan in the freezer. After each one has been frozen, put it in a freezer bag.

Should you put mochi in the fridge or freezer? ›

Best consumed within 6 hours after pickup, stored in the refrigerator. Store the mochis in an airtight container to prevent moisture loss of mochi skin. Store the mochis in the freezer for 10-15 minutes if you prefer a firmer and chewier consistency.

What does Ichigo mean in Japanese? ›

Ichigo is the Japanese word for strawberry (イチゴ, 苺).

Is Ichigo strawberry in Japanese? ›

Ichi and go also mean 1 and 5 in English!

What fruit is Ichigo? ›

'ICHIGO' - JAPANESE NAME OF STRAWBERRY - ITS ORIGIN AND HISTORICAL CHANGE OF PHONOGRAM FOR STRAWBERRY IN JAPAN. 'Ichigo' is a peculiar word to Japan. It is not a loan word. Korea and China, Japan's old trading partners, have their own proper names for strawberry.

Are you supposed to eat mochi whole? ›

A. However you like! There are many different ways to enjoy mochi ice cream. Take a bite, plop the entire mochi ice cream ball into your mouth, cut them into pieces—the possibilities are endless.

Can I eat mochi raw? ›

Raw mochi can be hard to digest and may cause stomach discomfort. How do you eat mochi ice cream? Mochi ice cream is a popular treat where small balls of ice cream are wrapped in a layer of sweet mochi dough. To eat it, simply pick up the mochi ball with your fingers and take a bite.

What do Japanese eat with mochi? ›

Typically, grilled or baked mochi is served with soy sauce and wrapped in seaweed (isobe-maki). Some other classic ways to eat it is with anko (sweet red bean paste) or with kinako (soy powder and sugar), but there are many variations.

What is the white powder on mochi? ›

What Is Shiratamako. Shiratamako, literally “white jade powder,” is a white powder made of glutinous/sweet rice. It's an ingredient in mochi and many wagashi desserts.

Is daifuku Chinese or Japanese? ›

Daifuku or daifuku mochi, as it's sometimes called, is a Japanese confection made of a round ball of mochi filled with sweet ingredients, especially red bean paste (anko). It's basically a stuffed rice cake and a type of wagashi, making it one of the most popular tea-time snacks in Japan.

What is mochi usually filled with? ›

Mochi sweets or mochigashi (餅菓子) are traditional Japanese confectioneries made from glutinous rice, non-glutinous regular white rice, kudzu starch, or bracken starch. Many kinds of mochi sweets are stuffed with red bean paste, but there are some that do not include the red bean filling.

What is the pink mochi called? ›

Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean. Like daifuku mochi, it's made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku.

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