Easy Ichigo Daifuku (Strawberry Mochi with Red Bean)
Cook mochi in the microwave (or in a steamer), then stuff with strawberry and red bean paste. See my tips on how to get the softest mochi texture!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g shiratamako (about 1 cup + 3 tbsp) (can substitute mochiko)
- 3 tbsp sugar
- 200 mL water (about 1 cup minus 2 tbsp)
- 250 g red bean paste (about half a store bought package)
- 9 strawberries (medium sized)
- katakuriko (potato starch) (as needed for dusting)
Instructions
- 1
Wash and cut leaves off strawberries. Make sure strawberries are dried off.
- 2
Divide red bean paste into 9 chunks. Roll each chunk into a ball and flatten with your palm.
- 3
Wrap each strawberry in red bean paste, forming a ball. Place red bean and strawberry balls in fridge while preparing the mochi.
- 4
In a heat proof bowl, whisk together shiratamako and sugar.
- 5
Add water, stirring with a silicone spatula until combined into a dough.
- 6
Cover tightly with either a microwave lid or plastic wrap, then microwave for 2 and a half minutes, stirring once about halfway through. You'll know the mochi is cooked when it turns from opaque white to somewhat translucent all the way through.
- 7
Scoop cooked mochi onto a surface dusted with katakuriko. Divide into 9 equal pieces.
- 8
Working with one piece at a time, roll out into a flat, circular shape about 3 inches in diameter. Keep the unused pieces covered with a towel or plastic wrap to prevent them from drying out.
- 9
Place a red bean/strawberry ball in the middle of your flattened mochi. Wrap the strawberry with the mochi, pinching the ends together to form a ball. Dust your finished daifuku with katakuriko as necessary to keep from sticking.
- 10
Continue rolling and wrapping your daifuku until you've used all 9 pieces. Daifuku are best eaten the day they are made.