Name: How To Make Strawberry Mochi (Ichigo Daifuku)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Japanese
Ingredients: 120g White Bean Paste; 60 g Glutinous Rice Flour (Mochiko); 20 g Sugar (for mochi); 1/4 Tsp Beet Powder; 80 cc Water; 6 Strawberries; 1 Can White Beans (400g) (for white bean paste); 200 g Sugar (for white bean paste)

How To Make Strawberry Mochi (Ichigo Daifuku)

Daifuku Dessert Japanese Sweets Mochi Strawberry Wagashi Vegan Vegetarian

Strawberry Mochi is a Japanese confection that combines the soft, chewy texture of mochi (rice cake) with the juicy flavor of strawberries. It is called 'Ichigo Daifuku' in Japanese. 'Ichigo' means strawberry, and 'Daifuku' translates to 'great luck' or 'great fortune.' We've previously shared a more traditional ichigo daifuku recipe, but here we're going to show you this fun and pink version!

The outer layer is chewy pink-colored mochi, and inside you will find a filling made from sweet white bean paste and a fresh strawberry. It is unlike anything you will find in Western desserts, and while the combination might seem strange, it offers a perfect balance of sweetness and texture.

Shiro-an (white bean paste) is traditionally made from white kidney beans. It has a milder taste compared to the more commonly seen red bean paste (anko), making it easier to eat for those who aren’t fond of red bean paste.

Traditionally, the beans are peeled, mixed with water and sugar, and kneaded by cooking. This recipe simplifies the process by using canned white beans blended in a food processor. The recipe uses the quantity from one can, and any leftover paste can be wrapped in plastic wrap and frozen. The leftover paste can also be spread on bread and eaten as is.

White bean paste is harder to find than regular red bean paste (anko). Even in Japan, it is not often seen in supermarkets and is more commonly found in specialty confectionery shops.

It is best to eat Strawberry Mochi on the same day or the next day because the fresh strawberries won’t remain fresh after 2 days. Store it at room temperature in an airtight container to prevent it from drying out. Keep the container in a cool, dry place.

Try making it while strawberries are still in season; it is surprisingly delicious!

Overview

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Total servings: 6

Difficulty: Easy

Ingredients

120g White Bean Paste
60 g Glutinous Rice Flour (Mochiko)
20 g Sugar (for mochi)
1/4 Tsp Beet Powder
80 cc Water
6 Strawberries
1 Can White Beans (400g) (for white bean paste)
200 g Sugar (for white bean paste)

Expert's Tip

This Daifuku is not made with a fresh strawberry, but it is also delicious. This daifuku contains real pureed strawberries called Amaou, which is a well-rounded, large-sized, shiny red, and sweet variety of strawberry in Japan.

Instructions

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1) Gathering the Ingredients

Gather the ingredients together.

adding the sugar to the pureed white beans

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2) Making the White Bean Paste

Drain the white kidney beans from the can, rinse them lightly with water, and place them in a food processor. Blend lightly. Once they start to become smooth, add sugar and continue blending until smooth.

heating the white bean paste over low heat

evaporating the liquid from the white bean paste

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3) Cooking the White Bean Paste

Place the smooth paste in a pot and cook over medium heat, stirring with a spatula until it reaches your desired consistency. It's better to cook until it becomes firmer, as it will be easier to wrap later with mochi. This should take about 15-20 minutes. Since it contains sugar and can easily burn, it's important to stir continuously from the bottom.

Tip: Any paste that you do not use for strawberry mochi can be wrapped in plastic wrap and stored in the refrigerator.

wiping the strawberries with a paper towel

slicing the stems off of the strawberries

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4) Preparing the Strawberries

Wash the strawberries with water, gently pat them dry with a paper towel, and remove the stems.

wrapping the strawberry in white bean paste

leaving the tip of the strawberry exposed

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5) Wrapping the Strawberries In White Bean Paste

Divide the white bean paste into 20g portions and roll each portion into a ball. Flatten each ball in the palm of your hand and gently wrap it around a strawberry, leaving the tip slightly exposed.

Tip: Choose strawberries that are on the smaller side to make the wrapping process easier.

adding the beet powder and mixing everything together

microwaving the mochi dough and then mixing it again

microwaving the mochi dough a second time

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6) Making the Mochi Dough

Add glutinous rice flour and sugar to a microwave-safe bowl and lightly mix with a whisk. Gradually add water while mixing. Add beet powder for coloring, adjusting to your preferred shade.

Cover the bowl with plastic wrap or a microwave-safe lid and heat at 500W for 1.5 minutes. Remove and mix well. Heat again at 500W for 2 minutes, then remove and mix well. Heat once more at 500W for 1 minute. The dough is ready when it is no longer white. Let it cool until warm to the touch.

adding the mochi dough to a tray dusted in potato starch

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7) Wrapping the Strawberries In the Mochi Dough

Generously spread potato starch on a tray and spread the mochi dough onto it. Sprinkle potato starch over the entire surface of the mochi and thinly spread it out by hand.

Coat the space between your right thumb and index finger with plenty of potato starch. Stretch the mochi with your left hand and wrap it around the strawberries and bean paste. Lightly brush off the excess starch with a brush before wrapping if there is too much starch. Seal the bottom by pinching it with your fingers, then separate the remaining dough using the space between your right thumb and index finger. Lightly shape the mochi with your hands.

Tip: To achieve the best wrapping, ensure the mochi dough is spread evenly and thinly over the starched surface. Adjust the amount of potato starch as needed to prevent sticking and achieve a smooth texture while wrapping.

using a string to cut strawberry mochi in half

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8) Cutting the Strawberry Mochi In Half

Gently brush off the excess potato starch, and it's done. It can be difficult to get a clean cut with a knife because it tends to stick, so it's recommended to use a thread for cutting.

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro