Recipe: Delicious Strawberry Daifuku Mochi

Recipe: Delicious Strawberry Daifuku Mochi Delicious, fresh and tasty.

Strawberry Daifuku Mochi. Like before, hold the tip of an anko strawberry in the center and spread the mochi up to the stem. Reapply potato starch frequently to your hands since mochi is extremely sticky. Adjust the shape of the daifuku on the baking sheet.

This particular treat is filled with a fresh strawberry, with an optional intermediate layer of sweet red bean paste.

The Japanese term for this confection is daifuku and it's often associated with good luck!

It's made with special glutinous rice flour: Mochiko or Shiratamako.

You can have Strawberry Daifuku Mochi using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Strawberry Daifuku Mochi

1. It’s 110 g of Glutinous Rice Flour *Japanese glutinous rice flour called ‘Shiratamako’ recommended. Thai Glutinous Rice Flour can be used.

2. Prepare 1 pinch of Salt.

3. You need 1 tablespoon of Sugar.

4. You need 1/2 cup (125 ml) of Warm Water.

5. You need 4 of Strawberries *small ones are easier to wrap.

6. It’s 4 of x 1 tablespoon Sweet Azuki Paste.

7. It’s of Potato Starch to prevent Mochi to stick to hands.

Strawberry ichigo mochi has a sticky and chewy mochi cake layer on the outside, and on the inside, there's a fresh whole strawberry and sweet red bean paste.

Strawberry mochi, also known as ichigo (strawberry) daifuku, is a delicious Japanese mochi dessert.

A whole strawberry is covered in a layer of red bean paste and wrapped in mochi.

Fresh fruit desserts are the perfect way to start spring. 'Daifuku Mochi', or Daifuku, is a Japanese sweet consisting of a small round glutinous rice cake stuffed with sweet Azuki paste.

Strawberry Daifuku Mochi step by step

1. Smooth type of Sweet Azuki Paste is easier to wrap. Using a spoon, mash it into smooth paste. Koshi-an would be perfect..

2. Wrap each Strawberry with 1 tablespoonful of Sweet Azuki Paste and make balls..

3. Mix Glutinous Rice Flour, Warm Water, Sugar and Salt in a heat-proof bowl..

4. Cover the bowl with a plate, heat in the microwave for 40 seconds, stir well with a wet spatular, and heat 1 minute or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked..

5. IMPORTANT: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir. *Note: Alternatively, the mixture can be steamed for 10 minute instead of cooking in the microwave..

6. Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle..

7. Remove excess Potato Starch from Mochi and divide into 4 portions. Flatten one portion, place one ball of Azuki & Strawberry ball in centre and draw the edges up to enclose. Repeat with the remaining Mochi and Azuki & Strawberry balls..

There are many variations these days, and this 'Strawberry Daifuku Mochi' is probably the most popular one.

I wouldn't try to make it if I were in Japan.

Before we go any further, I think a semantics note is in order: strictly speaking, mochi is the name of a Japanese preparation of steamed glutinous rice that is pounded to form a.

These ichigo daifuku are the tastiest little Japanese treats: soft, chewy mochi stuffed with a velvety red bean paste and a juicy tart strawberry.

Ichigo is Japanese for strawberry and daifuku means small stuffed mochi.