Ichigo Daifuku (Strawberry Mochi) 🍓 Japanese Dessert 🇯🇵

Description

Soft, chewy mochi wrapped around sweet anko and a fresh strawberry—delicate, fruity, and perfect with green tea. 🍵

Hook
Pillow-soft mochi + juicy berry = bite-size bliss! 🍓

Ingredients

• 🍓 Fresh strawberries: 8 medium, hulled and well dried
• 🍡 Anko (red-bean paste): 240 g (1 cup / 8.5 oz) — make 8 × 30 g (1 oz) balls
• 🌾 Mochiko (glutinous rice flour): 160 g (1¼ cups / 5.6 oz)
• 🍚 Sugar: 60 g (¼ cup / 2.1 oz)
• 💧 Water: 240 ml (1 cup / 8 fl oz)
• 🧂 Salt: 1 pinch (optional)
• 🌾 Potato starch or cornstarch (for dusting): 40 g (⅓ cup / 1.4 oz)

Preparation

1. 1️⃣ Prep filling: Wrap each dry strawberry with 30 g (1 oz) anko to fully seal; chill.
2. 2️⃣ Mochi batter: In a heatproof bowl, whisk mochiko, sugar, water, and salt until smooth.
3. 3️⃣ Steam: Cover and steam over gently simmering water 20–22 min until glossy and fully translucent (stir once at 10 min).
4. 4️⃣ Dust station: Heavily dust a tray with starch. With a wet spatula, scrape hot mochi onto the tray; dust top well.
5. 5️⃣ Portion: While warm (not hot), divide into 8 equal pieces; keep covered to prevent drying.
6. 6️⃣ Fill & shape: Flatten one piece to a 9–10 cm (3½–4 in) disc. Place an anko-strawberry (tip down) in center. Stretch mochi up and around; pinch to seal. Set seam-side down. Repeat.
7. 7️⃣ Finish: Brush off excess starch and rest 10 min before serving.

Total Time

🕒 Preparation: 20 min
🔥 Cooking/Steaming: 22 min
💤 Rest: 10 min
⏰ Total: 52 min

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