During the springtime, Japanese confectionery shops sell a seasonal daifuku, Strawberry Mochi (Ichigo Daifuku いちご大福), with a whole strawberry as the filling. The taste and texture combination of fresh, soft mochi, sweet red bean paste, and a juicy, tart strawberry is a match made in heaven. If you love juicy strawberries, sweet red bean paste, and chewy mochi, you will love this Japanese dessert! I’ll guide you through the process of make it with step-by-step photos in my Strawberry Mochi recipe.
What is Strawberry Mochi?
Strawberry mochi (or ichigo daifuku) is a modern rendition of a traditional Japanese sweet called daifuku (大福). Filled only with sweet red bean paste, the original Daifuku comes with the same soft and chewy mochi exterior. Strawberry mochi was first created in the 1980s, so it’s considered a relatively new wagashi. It’s a traditional Japanese confectionery with a modern twist. Depending on regions and stores, some strawberry mochi have a red bean paste filling while others use white bean paste called shiroan. Some mochi come with whipped cream and strawberry inside instead of red bean or white bean paste. These vegan, seasonal treats use fresh strawberries, so they are only offered during the strawberry season in Japan, which falls between winter and spring.
Ingredients You’ll Need
fresh strawberries – go with organic and smaller-sized strawberries sweet red bean paste (anko) – I used store-bought koshian (smooth red bean paste); you can make my recipe for homemade Anko or Pressure Cooker Anko) shiratamako (glutinous rice flour/sweet rice flour), sugar, and water – for the outer mochi shell; shiratamako has a refined flavor and springy texture; please do not substitute mochiko potato starch or cornstarch – for dusting
How To Make Strawberry Mochi
Here’s a quick overview of how to make strawberry daifuku mochi from scratch, but you can find my detailed step-by-step instructions in the recipe card below:
3 Tips for Making the Best Strawberry Daifuku
Making daifuku is very much a craft. The process can be fun and meditative, but don’t rush it. Here are a few simple tips to follow for the best-looking mochi:
Storage Tips
Keep the leftovers in an airtight container and store it at room temperature. Do not put it in the refrigerator as the cold temperature makes the mochi hard. Consume within 2 days.
Perfect Spring Dessert To Make with Kids
Sweet, elegant, and delicate, strawberry mochi is another delicious way to celebrate the season. My daughter loves helping me wrap the sticky, elastic mochi around the berries when I make daifuku for them. It’s like working with edible play dough for her. Although her shaping skills still need improvement, she usually thinks her daifuku are the prettiest and tastiest. What can I say? If you make my Strawberry Mochi recipe, I’d love to hear how it turns out in the comments below! You can also send me a picture on Instagram. Seeing your creations makes me happy!
Other Mochi Desserts You’ll Enjoy
Mochi Ice Cream Classic Daifuku Green Tea Mochi How to Make Mochi with a Stand Mixer Butter Mochi Shiratama Dango in Anmitsu and Oshiruko
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
