International Cuisine > Japanese Cuisine > Desserts (Japanese) > Mochi Recipe

Strawberry Daifuku Mochi

Delicate and chewy mochi filled with sweet red bean paste and a fresh strawberry. This Strawberry Daifuku Mochi recipe is a delightful Japanese confection that balances textures and flavors beautifully.

Prep Time
30 minutes
Cook Time
15 minutes
Servings
8-10 pieces
Ingredients
  • 100 g Glutinous Rice Flour (Mochiko)
  • 50 g Granulated Sugar
  • 120 ml Water
  • 50 g Cornstarch or Potato Starch
  • 150 g Sweet Red Bean Paste (Anko)
  • 8-10 medium Fresh Strawberries

Preparing the Strawberries and Anko

Wash and thoroughly dry the strawberries. Remove the stems. Divide the sweet red bean paste (anko) into 8-10 equal portions. Flatten each portion into a thin disc.

Wrapping the Strawberries

Place a strawberry in the center of an anko disc. Gently wrap the anko around the strawberry, completely covering it. Repeat for all strawberries. Set aside.

Making the Mochi Dough

In a microwave-safe bowl, combine the glutinous rice flour (mochiko) and granulated sugar. Gradually add water, mixing well with a whisk until a smooth batter forms. Ensure there are no lumps.

Cooking the Mochi

Cover the bowl with microwave-safe plastic wrap. Microwave on high for 1 minute. Remove, stir well, and cover again. Microwave for another 1 minute. The mochi should be translucent and sticky. If not, microwave for another 30 seconds, checking frequently to avoid overcooking.

Shaping the Mochi

Generously dust a clean surface with cornstarch or potato starch. Turn the hot mochi dough out onto the dusted surface. Dust the top of the mochi with more starch. Be careful, as the mochi will be very hot.

Assembling the Daifuku

Using a dusted knife or scraper, divide the mochi into 8-10 equal portions. Flatten each portion into a small disc. Place a strawberry and anko filling in the center of each mochi disc. Gently wrap the mochi around the filling, pinching the edges to seal. Roll the daifuku in the starch to prevent sticking.

Serving

Serve the Strawberry Daifuku Mochi immediately or store in an airtight container in the refrigerator. Best consumed within 1-2 days.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 250-300 kcal
Carbohydrates: 50-60g
Protein: 3-5g
Fat: 1-3g (depending on the anko used)
Note: These are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Mochi is primarily carbohydrate-based. Consider portion control, especially if managing blood sugar levels. The red bean paste contributes some fiber and nutrients. The strawberries provide vitamins and antioxidants.

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FAQ

  • Can I use different fruit?

    Yes, you can substitute strawberries with other fruits like blueberries or raspberries, but strawberries work best due to their sweetness and slight tartness.
  • What if my mochi dough is too sticky?

    Generously dust your work surface and hands with cornstarch or potato starch. This will prevent the mochi from sticking.
  • Can I make this ahead of time?

    While best consumed fresh, you can make the mochi a few hours ahead. Store it in an airtight container in the refrigerator to prevent it from drying out. The texture may change slightly.