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RECIPE
5 INGREDIENTS 8 STEPS 30min

Ichigo Daifuku (Fresh Strawberry Mochi)

4.0
4 Ratings
Mochi, a soft sticky rice cake, is a trendy Japanese sweet that can be easily made at home! Ichigo daifuku presents the perfect combination of the juiciness of fresh strawberries and the flavorful sweetness of red bean paste, wrapped in a soft mochi. This mouth-watering dessert is definitely worth trying!
Ichigo Daifuku (Fresh Strawberry Mochi) Recipe | SideChef
Mochi, a soft sticky rice cake, is a trendy Japanese sweet that can be easily made at home! Ichigo daifuku presents the perfect combination of the juiciness of fresh strawberries and the flavorful sweetness of red bean paste, wrapped in a soft mochi. This mouth-watering dessert is definitely worth trying!
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Award-winning online programs for the mastery of Japanese cuisine.
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30min
Total Time
$0.39
Cost Per Serving

Ingredients

Servings
10
US / METRIC
5
or 10 Small Fresh Strawberries
1/2 cup
Red Bean Paste
Used Sweet Azuki Paste (Anko)
2/3 cup
Sweet Glutinous Rice Flour
Check Author's Notes for more information
as needed
Potato Starch
for dusting
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Nutrition Per Serving

VIEW ALL
CALORIES
111
FAT
0.0 g
PROTEIN
1.4 g
CARBS
25.9 g

Author's Notes

Instead of strawberries, you can use other seasonal fruits whose outside is not watery as a filling. Green and red grapes are always a nice choice.

This recipe uses Nishinihon® Shiratamako Powder, Rice Flour.

Glutinous rice flour or sweet rice flour (Shiratamako)” is not the same as regular rice flour or mochi rice flour. One obvious difference is, that “Shiratamako” is usually quite coarse granules whereas regular rice/mochi flour is fine and looks very similar to regular wheat flour.

In a shop, glutinous rice flour is also sold as “shiratama-ko flour” or “mochi” flour.

Since mochi dough is very sticky during the wrapping process, keep dusting your hands with starch while working with the mochi dough. The dough should be hot when forming - so process quickly.

Cooking Instructions

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Step 1
Wash the Fresh Strawberries (5) , remove the green part, and pat dry.
Step 2
Take 30 g of the Red Bean Paste (1/2 cup) and roll it lightly into a ball. Then flatten it with your fingers and put the strawberry on it. Then wrap the strawberry with Anko red bean paste. Leave the tip of the strawberry unwrapped.
Step 3
Add water and Granulated Sugar (1/3 cup) to Sweet Glutinous Rice Flour (2/3 cup) in a bowl. Stir with a whisk until the flour dissolves.
Step 4
Place a non-stick pan over medium-high heat. While the pan is still cold, pour the mixture into the pan. Use a wooden spoon or stiff spatula to stir the dough constantly.
Step 5
Cook the dough over medium heat for about 10 minutes. Put a bowl of water next to the pan and wet the spatula while stirring to prevent sticking. Continue to stir constantly until the rice flour mixture is evenly elastic and glossy.
Step 6
Transfer the dough to a shallow cooking tray dusted with Potato Starch (as needed) . Spread mochi dough and dust with potato starch over the mochi dough and your own hands.
Step 7
Shape each piece into a small patty. Remove excess starch with a pastry brush.
Step 8
Place one patty onto the tip of the strawberry. Wrap strawberry completely with dough, closing dough envelope well with fingers. Prepare the remaining mochi balls in the same way. Work quickly, the mochi will get stiff once cold. Serve.

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Nutrition Per Serving
Calories
111
% Daily Value*
Fat
0.0 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
25.9 g
9%
Fiber
0.6 g
2%
Sugars
15.4 g
--
Protein
1.4 g
3%
Sodium
0.1 mg
0%
Vitamin D
--
--
Calcium
3.8 mg
0%
Iron
0.3 mg
2%
Potassium
0.2 mg
0%
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