Discover how to make traditional Japanese ichigo daifuku mochi at home with this easy recipe!
Ichigo daifuku mochi is a Japanese sweet dessert made of mochi (glutinous rice flour dough), anko filling (sweetened red bean paste made of azuki beans) and strawberry (ichigo). It’s chewy, soft, delicious and surprisingly easy to make. With this recipe you will learn how to make ichigo daifuku mochi at home, with an easy anko preparation (the more traditional one is way longer and maybe we’ll see it together in the future).
After the traditional Japanese matcha tea recipe and the matcha gummies recipe, today we’re going to see together another Japanese sweet dessert that you can easily make at home! Keep reading to discover hot to prepare strawberry (ichigo) daifuku mochi the traditional way!
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Time:
Anko (red bean paste): 15 minutes + 1 hour in the fridge
Mochi dough: 15 minutes
Difficulty:
Easy
Ingredients (for 2 daifuku mochi):
For the Mochi:
-
- 20 g (0,705 oz) glutinous rice flour (mochi flour) like this one
- 10 g (0,35 oz) sugar
- 40 g (1,4 oz) water
- Cornstarch (for dusting)
For the anko, sweetened red bean paste:
- 1 cup (150 g – 5,2 oz) adzuki beans (pre cooked like this one)
- 100 g (3,5 oz) sugar (feel free to adjust the amount according to your taste)
- A pinch of salt
Plus, 2 medium size fresh strawberries.
How to:
Prepare the filling – anko (red bean paste):
1. Blend the beans with a blender until you get a smooth paste (you can mash the beans if you prefer a chunkier consistency).
2. Put the beans in a saucepan on medium fire, add sugar and mix well. Let them cook for about 10 minutes, stirring often.
3. Remove from heat and let cool then put in fridge for at least one hour to set.
Make the Mochi dough:
1. In a microwave-safe bowl, mix the glutinous rice flour, sugar, and water until smooth.
2. Cover the bowl with plastic wrap and microwave for 1 minute at 700 Watts. Stir, cover again, and microwave for another minute. Repeat for a total of 3 minutes. The mixture should be sticky and slightly translucent.
3. Dust a clean surface (and your hands) with cornstarch. Pour the mochi mixture onto the surface, being careful as it will be hot. Divide the mochi into small pieces and flatten each piece into a disk.
4. Take a strawberry and cover it with anko to create a ball. Place the ball in the center of the mochi dough and gently fold the edges of the mochi over the filling to seal it. Pinch the edges together and shape it into a ball.
5. Dust with more cornstarch to prevent sticking.
Place the finished daifuku on a plate. They can be enjoyed immediately or stored in an airtight container for a day or two.
Tips
If you want to experiment with different flavors, you can add matcha powder or cocoa powder to the mochi mixture or try different fruit.
Enjoy your homemade Mochi Daifuku!
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