Print

Strawberry Daifuku Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

Strawberry Daifuku is a delightful Japanese confection featuring sweet, juicy strawberries wrapped in smooth white bean paste and tender mochi dough. This recipe guides you through making the soft and chewy mochi using shiratamako flour, then enveloping perfectly prepared strawberries, resulting in a soft, sweet treat that balances fruity freshness with traditional flavors.

Ingredients

Scale

Mochi Dough

  • 180 g Shiratamako (glutinous rice flour)
  • 30 g sugar
  • 200 ml water
  • Katakuriko (potato starch) for dusting

Filling

  • 180 g sweet white bean paste (shiro-an)
  • 6 medium-sized strawberries

Instructions

  1. Prepare the Strawberries: Wash the strawberries thoroughly and remove their stems. Ensure they are dry before proceeding to the next step.
  2. Divide the White Bean Paste: Portion the sweet white bean paste into six equal balls of approximately 30 g each.
  3. Wrap Strawberries with Bean Paste: Flatten each ball of white bean paste and place a strawberry with the pointed end facing down in the center. Carefully wrap the paste around the strawberry and reshape it into a smooth, round ball. Set these aside.
  4. Mix Mochi Ingredients: In a large heatproof bowl, combine the shiratamako flour and sugar. Gradually add water and stir well until the mixture is smooth and no lumps remain.
  5. Microwave the Mochi: Cover the bowl with cling wrap and microwave on high for 1 minute and 30 seconds to 2 minutes, depending on your microwave wattage. The mixture should appear partially floury and begin to take on a mochi-like texture.
  6. Stir and Continue Cooking: Remove the bowl and stir the mixture thoroughly with a wooden spatula. Microwave again for 1 minute until the mochi turns translucent and sticky.
  7. Prepare Working Surface: Sprinkle a clean rolling mat generously with katakuriko (potato starch) to prevent sticking. Transfer the mochi dough onto the starch-coated surface.
  8. Divide and Flatten the Mochi: Cut the mochi into six equal pieces. Roll each piece into a flat circle approximately 10 cm in diameter, dusting your hands with katakuriko to prevent sticking.
  9. Assemble Daifuku: Place a strawberry-wrapped bean paste ball onto the center of each mochi circle with the strawberry tip facing down.
  10. Wrap Mochi Around Filling: Pull the edges of the mochi circle up and around the strawberry, using dusted hands to prevent sticking, and seal the mochi at the top by pinching it closed gently but firmly.
  11. Shape the Daifuku: Using your fingers, shape the wrapped mochi into a smooth, round ball, ensuring the ends are sealed and the surface is even.
  12. Repeat and Serve: Repeat the wrapping process with the remaining mochi pieces and strawberries. Serve the strawberry daifuku fresh at room temperature for the best texture and flavor.

Notes

  • Katakuriko (potato starch) is essential for dusting to prevent the sticky mochi from adhering to surfaces or hands.
  • Make sure to use fresh, ripe strawberries for optimal sweetness and texture.
  • The microwave cooking times may vary depending on your appliance, so adjust accordingly to achieve translucent mochi.
  • Handling the mochi while warm is easier; however, if it cools too much, it may become stiff and harder to stretch.
  • Store any leftover daifuku in an airtight container at room temperature and consume within a day for the best quality.

Keywords: Strawberry Daifuku, Mochi, Japanese Dessert, Sweet Rice Cake, White Bean Paste, Strawberry Mochi, Traditional Japanese Sweets

Find it online: https://flavorsbymaya.com/strawberry-daifuku-recipe/