Strawberry Mochi
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A little twist with the addition of fresh juicy strawberry surprisingly adds refreshing flavor and crisp texture to the traditional daifuku mochi.
After the success of the previously Red Bean Mochi with Kinako, I tried to do another experiment with this Strawberry Mochi. Strawberry Mochi or Ichigo Daifuku (いちご大福) is a variation of daifuku mochi. It is basically mochi with red bean filling with a whole strawberry either inside or on the top.
I had always known the concept of mochi to have a sweet paste-like filling, so this variation took the traditional mochi to a new level for me. Unexpectedly, the sour and refreshing taste of strawberry somehow complements well with the mochi by balancing the sweetness of red bean paste inside.
How to Make Strawberry Mochi
Today’s recipe actually uses the same ratio of previously Red Bean Mochi with Kinako recipe, but with cornstarch dusting and the addition of strawberries. Most recipes call for shiratamako glutinous rice flour, which I cannot find in my area. Therefore, I decided to make the recipe with regular mochiko.
There are two different ways to wrap the Strawberry Mochi. Firstly, the classic one has a strawberry in the center of the mochi. The strawberry is completely wrapped inside the red bean filling and mochi. The other method is to snip the top of daifuku mochi and stuck the strawberry to the cut. I chose the second method because it seems easier and prettier. I really love the vibrant color of strawberry to the overall mochi.
All you need to do is to steam the glutinous rice flour, water, and sugar mixture until opaque and smooth. Then, transfer the cooked mochi to the work surface that has been sprinkled with cornstarch to prevent sticking. Divide the mochi and wrap the filling. Snip the top and stuck a strawberry on top.
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Ingredients
Mochi
- 1/2 cup (74 gr) Mochiko/glutinous rice flour
- 1/2 cup (120 ml) water
- 2 tbsp granulated sugar
- 1/4 cup (40 gr) cornstarch
Filling
- 2/3 cup (175 gr) red bean paste
- 6 strawberries
Instructions
Mochi
- In a heatproof bowl, mix together mochiko, water, and sugar until well combined.
- Steam the mixture for 15 minutes. Do not forget to cover the steamer’s lid with a towel to catch the condensation. Half way cooking, stir the mixture and immediately steam again to finish cooking. The color of cooked mochi should be opaque and the texture should be smooth and sticky.
- Cover the work surface with cornstarch. Transfer the cooked mochi on top.
Assemble
- Once it has cooled down a bit, cover the mochi, rolling pin, and your hands with cornstarch. Divide the mochi into 6. Roll each ball into a 4-inch/10 cm round.
- Put about 1 tablespoon of sweet red bean paste on the center. Pinch the four corners of mochi together to wrap the anko. Then, pinch the remaining corners together to seal the filling completely. Put the seam down.
- With a clean scissor, snip the top of mochi. Put a strawberry at cut. Best enjoyed in within 2 days.
