Ichigo Daifuku (Strawberry Mochi Stuffed with Red Bean)
Make this Tsukiji market style of mochi dessert - wrap a ball of red bean paste in sweet mochi dough, then place a strawberry on top! So easy!
- Prep time
- 5 min
- Cook time
- 2 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g shiratamako (can sub mochiko)
- 25 g granulated sugar (about 2 tbsp)
- 130 mL water
- 150-180 g red bean paste (storebought or homemade)
- 6 strawberries (cored)
- katakuriko (for dusting)
Instructions
- 1
Divide red bean paste into six equal portions and roll into balls. Each should be 25-30g each or about the size of a ping pong ball. Put in refrigerator while you assemble the mochi dough.
- 2
In a microwave safe bowl, mix shiratamako, sugar, and water. Cover and microwave for 2 minutes, or until mochi dough is cooked through.
- 3
While still hot, turn out mochi onto a surface dusted with katakuriko. Divide into six equal parts. Roll each part into a flat circle, roughly 3-4" in diameter.
- 4
Take one circle, keeping the rest of the mochi covered with a damp towel to keep it from drying out. Place a red bean paste ball in the center, and wrap the mochi around it, pinching the edges to seal into a ball. Roll daifuku in more katakuriko to keep it from sticking.
- 5
Repeat with the other five mochi circles and red bean paste balls.
- 6
With kitchen scissors, snip the top of each daifuku. Press a cored strawberry into the opening of each daifuku, and you're done! Daifuku need to be eaten the day they are made.