Strawberry Daifuku (Ichigo Daifuku) いちご大福: Tender-soft sweet mochi is stuffed with sweetened red bean paste and a juicy ripe strawberry for the dessert of a mochi lover's dreams! Choose either anko, red bean filling, or whipped cream filling for an authentically light and delightful Japanese treat!
This post is sponsored by Nature's Charm. All text and opinions are my own.
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Ichigo daifuku was a cherished treat of my childhood in Osaka, Japan. With soft mochi enrobing the juicy strawberries and sweet bean filling, we would get the treats at the wagashiya, a Japanese sweet store. There they were always presented beautifully in glass cases, similar to how pastries are often displayed at the bakery.
Not only did we get the strawberry mochi throughout the year as special treats, but we were also known to pick them up on New Year's Day at the food stalls outside of the shrine, where we went to pray for health and good fortune.
Today, it is my good fortune to share the recipe for this beloved childhood staple with you, hoping that it can make your days as sweet as it made my childhood.
What Is Strawberry Daifuku?
Also known as Ichigo Daifuku or strawberry daifuku, strawberry mochi is a version of the sweet Japanese confection, Daifuku. They are made with sweet mochi, a sweet glutinous rice cake, that is stuffed with filling and sometimes fruit.
Ichigo daifuku are filled with a strawberry and most commonly anko, or sweetened red or white bean paste, though they can also be filled with whipped cream. In this recipe, I provide directions on how to make the two different strawberry mochi varieties. Other daifuku varieties can be filled with anything from sweetened Japanese apricots, crème caramel, ice cream, savory anko filling, and more.
Why You'll Love Strawberry Daifuku
- Two Filling Options. With the possibility of making this daifuku mochi with strawberries with either a sweet red bean paste or whipped cream, you can take this dessert in whichever direction your cravings are calling!
- Light and Sweet. With juicy sweet strawberries and light and pillowy mochi, there's never a bad time for this angelic treat.
- Authentic. Armed with my tips of making and enjoying this dessert while growing up in Japan, you'll know that you are enjoying the real deal dessert when you make this recipe!
- Naturally Gluten-Free. The sweet rice flour (shiratamako) used to make the sweet mochi is naturally gluten-free, making these mochi strawberries a great option for anyone who can't eat wheat!
Ingredients
Source all of the ingredients for this strawberry mochi recipe at your local grocery store, Asian market, or online! Here's what you need:
- Strawberries - Choose strawberries that are deep ruby red and are heavy for their size. Wash and hull the strawberries before using in the fresh fruit mochi recipe.
- Shiratamako - Or, sweet rice flour. This rice flour is glutinous and cooks up to a soft and tender dough. Find shiratamako at your local Asian grocery store or online on Amazon.
- Sugar - Granulated white sugar sweetens the mochi and helps to keep the dough soft.
- Potato Starch - Or arrowroot flour. Either one of these flours will keep the mochi from sticking to the work surface while also keeping the recipe gluten-free
- Sweet Red Bean Paste - Also known as anko. Made from sweetened azuki beans, this red paste is savory-sweet and nutty. Purchase it online or at your local Asian market.
- Whipping Cream - I used Nature's Charm oat milk whipping cream to keep this recipe dairy-free but still so delicious! This recipe can also be made with heavy whipping cream, however (see my recipe notes below).
- Powdered Sugar - Sweetens the whipping cream while still keeping it light.
How to Make Strawberry Mochi
Though there are a few steps to make this strawberry daifuku recipe, they all are straightforward and the results are worth it! Here's how to make traditional strawberry mochi; read on for how to make the mochi with whipped cream.
Step 1: Wash the strawberries and pat them dry. Hull them and set them aside.
Step 2: Separate the red bean paste into 12 equal portions. Wrap each strawberry with the bean paste, leaving the tip of the strawberry uncovered. Wrap the strawberries with plastic wrap to prevent them from drying out while making the mochi.
Step 3: In a bowl, add the shiratamako, sugar, and water, and stir until combined. Cover the bowl with plastic wrap and heat it in the microwave for 1 minute. Take it out and stir it well with a wooden spoon or spatula.
Step 4: Cover the bowl and heat it again for 1 minute. Mix it well again. The mixture should now be sticky, more of a creamy translucent color, with some white parts left.
Step 5: Cover and heat for 30 seconds, and mix again. If there are any white parts left, repeat one more time, heating for 30 seconds.
Step 6: Take the mochi out onto a baking sheet or large tray dusted with potato starch or arrowroot flour. Dust more starch on top of the mochi and use your hands to flatten it out. If there are any spots that are sticky, add more starch.
Step 7: Using a knife or bench scraper, cut the mochi into 12 even pieces.
Step 8: Add the bean paste-wrapped strawberries to the squares of mochi with the pointy side down, removing the plastic wrap from the berries.
Step 9: Bring the edges of the mochi to the bottom of the anko and pinch them together so they stick. Be sure that the entire filling is covered in mochi and nothing is showing. If there is any excess mochi, trim it off with a knife of kitchen shears.
Variation: How to Make Whipped Cream Strawberry Mochi
To make daifuku mochi strawberries with whipped cream, simply substitute step 2 (above) with the following steps:
Whip the Cream: Add the whipping cream and powdered sugar to a large bowl and beat with a hand mixer for 3-5 minutes.
Separate the Whipped Cream: Separate the filling into 12 portions using a mini muffin pan lined with squares of plastic wrap.
Add the Strawberries and Wrap: Put a strawberry into each portion of the cream with the tip of the strawberry pointing up. Twist the plastic wrap at the top. Put the muffin tray in the freezer for 10 minutes. Continue with the recipe directions as listed and enjoy!
Recipe Success Tips
- Don't Roll the Mochi Too Thin. Doing so increases the risk of the mochi tearing while assembling.
- Option: Reduce the Sugar. For less-sweet strawberry daifuku you can reduce the white sugar to ¼ cup. Doing so will make the mochi slightly firmer upon storage, as the sugar holds moisture and makes the mochi soft, but the flavor will still be delicious.
- Dust the Work Surface and Your Hands with potato starch or arrowroot flour. This will prevent the mochi from sticking to you or the surface and will make the daifuku mochi easier to work with and shape.
- Make the Daifuku with Dairy Whipped Cream. If dairy is not problematic for you, you can certainly make this recipe with dairy whipped cream instead of oat milk whipping cream. Whip 1 cup of chilled whipping cream with 2 tablespoons of powdered sugar and continue with the recipe directions as listed.
Storage Directions
Refrigeration: Leftover strawberry daifuku made with red bean pasta can be kept in an airtight container at room temperature for 1 day or in the refrigerator for up to 2 days. Daifuku made with whipped cream should be kept in the refrigerator for up to 2 days.
This recipe cannot be frozen, as the texture of the strawberries breaks down upon freezing and defrosting.
Dietary Adaptations
This ichigo daifuku recipe is gluten-free, dairy-free, vegan, and nut-free if using oat milk whipping cream as listed. If making the daifuku with traditional whipped cream, they will still be gluten-free and nut-free but not dairy-free or vegan.
FAQs
The word "daifuku" translates to "great luck" and ichigo translates to "strawberry. Daifuku is a type of Japanese wagashi, or traditional sweet Japanese desserts, comprised of mochi that is stuffed with a sweet filling. So, translated entirely Ichigo Daifuku refers to a sweet mochi treat stuffed with strawberries.
Daifuku mochi are small and round sweet rice cakes that are stuffed with a sweet filling. Mochi, on the other hand, are simply sweet rice cakes. They are made from steamed glutinous rice that is pounded into a round ball. Though mochi can be sweetened, not all mochi is sweet.
Tools Needed to Make This Recipe
- Cutting Board
- Knife
- Cupcake Tray
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Wooden Spoon or Spatula
- Baking Sheet
More Japanese Recipes
Thanks so much for stopping by! I hope you loved this strawberry diafuku recipe as much as I do. For more mouth-watering dairy-free, gluten-free, and/or vegan dessert inspiration, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter — I promise not to spam you!
Recipe Card
Strawberry Mochi (Ichigo Daifuku)
Ingredients
Ichigo Daifuku
- 1 ½ cup shiratamako (glutinous sweet rice flour)
- ½ cup granulated sugar
- 1 ¼ cup water
- 12 strawberries
- potato starch or arrowroot flour to dust the work surface and your hands
Traditional filling (for 12)
- 12 oz sweetened red bean paste
Cream filling (for 12)
- ½ can Nature's Charm oat whipping cream chilled overnight
- 2 tablespoons powdered sugar
Instructions
Prep
- Wash the strawberries and pat them dry. Hull them and set them aside.
Filling
- Traditional: Separate the red bean paste into 12 equal portions. Wrap each strawberry with the bean paste, leaving the tip of the strawberry uncovered. Wrap the strawberries with plastic wrap to prevent them from drying out while making the mochi.
- Cream: Add the whipping cream and powdered sugar to a large bowl and beat with a hand mixer for 3-5 minutes. Separate the filling into 12 portions using a mini muffin pan lined with squares of plastic wrap. Put a strawberry into each portion of cream with the tip of the strawberry pointing up. Twist the plastic wrap at the top. Put the muffin tray in the freezer for 10 minutes.
Mochi
- In a bowl, add the shiratamako, sugar, water, and stir until combined. Cover the bowl with plastic wrap and heat it in the microwave for 1 minute. Take it out and stir it well with a wooden spoon or spatula.
- Cover the bowl and heat it again for 1 minute. Mix it well again. The mixture should now be sticky, more of a creamy translucent color, with some white parts left.
- Cover and heat for 30 seconds, and mix again. If there are any white parts left, repeat one more time, heating for 30 seconds.
- Take the mochi out onto a baking sheet or large tray dusted with potato starch or arrowroot flour. Dust more starch on top of the mochi and use your hands to flatten it out. If there are any spots that are sticky, add more starch.
- Using a knife or bench scraper, cut the mochi into 12 even pieces.
- Add either an anko-wrapped or cream-wrapped strawberry pointy side down, removing the plastic wrap from the berries. Bring the edges of the mochi to the bottom of the anko/cream and pinch them together so they stick. Be sure that the entire filling is covered in mochi and nothing is showing. If there's any excess mochi, you can trim it off with a knife or kitchen shears.
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