Strawberry Mochi (Ichigo Daifuku) are sweet and chewy treats featuring mochi stuffed with ripe strawberries and a sweet Japanese bean paste. These delicious delights are surprisingly easy to make and are a tasty way to celebrate strawberry season!
We love to make these sweet treats for a light dessert or snack. Not only are they tasty, they require surprisingly little effort. These mochi are low in refined sugar and are sweetened by the sweet Japanese bean paste and strawberries. If you are looking for a rich and chocolatey mochi, check out our Chocolate Truffle Mochi. If you are looking for a unique way to enjoy mochi, check out our Easy Mochi Donuts.
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About Strawberry Mochi
- Taste - The sweet strawberries pair perfectly with the lightly sweet mochi and earthy bean paste.
- Texture - The mochi is chewy and the strawberries are firm.
- Effort - All you need to do is mix the mochi batter, microwave the mochi, then fold in the strawberries and shiroan.
- Time - It takes a couple minutes to make the mochi batter, 6 minutes to microwave, then about 10 minutes to wrap the strawberries.
What is strawberry mochi?
Strawberry mochi combines traditional mochi with shiroan or anko (white or red bean paste), and fresh strawberries. The combination of flavors is uniquely sweet, light, and refreshing. Since it features fresh strawberries, it is typically made during strawberry season, which is Winter or Spring in Japan and Spring or Summer in the U.S.
Ingredients
- Mochiko Sweet Rice Flour - The glutinous rice flour is the base for the mochi.
- Sugar - Sugar adds sweetness to the mochi.
- Shiroan or anko - Shiroan is a sweet and light bean paste. Use anko for an earthier and stronger flavored bean paste.
- Fresh strawberries - Fresh strawberries provide the sweet and juicy interior of these mochi.
- Potato starch - Potato starch keeps the mochi from sticking to each other.
- Food coloring - Add a few drops of food coloring to make the mochi pink.
See recipe card for quantities.
Substitutions
- Shiratamako Flour - Shiratamako flour is another glutinous rice flour you can use to replace mochiko flour. It has a more refined flavor and is easier to manipulate then mochiko flour, but is more expensive.
- Nutella - Swap bean paste for Nutella. Simply omit the bean paste, add 1-2 teaspoons of nutella to the center of the mochi disc, add the strawberry, then wrap the strawberry with the mochi per the recipe instructions.
Variations
- Matcha - Add a teaspoon of matcha powder to the mochiko flour to make the mochi green with a hint of matcha flavor.
- Pineberry - Use pineberries instead of strawberries for a fresh pineapple flavor in berry form.
- Kinako mochi - Omit the strawberry and dust the mochi with kinako powder, a roasted soybean powder.
Instructions
- Prepare strawberries - Clean, dry, and remove the stems of the strawberries with a knife. Wrap each strawberry with about 1 tablespoon of shiroan or anko. Wrap each one until evenly covered, leaving the tip of the strawberry exposed. The exposed tip will help anchor the strawberry into the mochi. Then place the strawberry on a plate so the point stands upward. Continue the process until all of the strawberries are covered. Set aside in the refrigerator. (Photo 1 and 2)
- Mix mochi batter - Mix Mochiko, sugar, and water until smooth. (Photo 3 and 4)
- Transfer mochi batter - Lightly spray a microwavable glass or ceramic baking dish with cooking spray or wipe with neutral cooking oil. This helps prevent the mochi from sticking to the bowl. Pour in mochi batter. (Photo 5 and 6)
- Cook mochi - Microwave for 3 minutes at 600 watts. Remove mochi mixture from the microwave and mix with a silicone spatula or rice paddle. Then microwave for an additional 3 minutes. Remove from microwave and knead the mochi with a silicone spatula or rice paddle in the bowl until smooth. The dough will be pliable and sticky. Note that microwaves can vary in power, which will alter cook times.
- Work mochi - Dust a clean, dry working surface with potato starch. Dust your hands and a knife with potato starch to make them non-stick. Transfer the mochi from the bowl onto the potato starch. Use a knife to cut mochi into 6 workable pieces. The mochi will be hot, so put the piece of mochi on the potato starch to lightly coat it before picking it up with your hands to shape it. (Photo 7 and 8)
- Form mochi - Form a disc, place a strawberry into the center of the disc with the tip facing toward the center of the mochi disc, then fold sides over the strawberry, pinching the bottom of the mochi to seal. (Photo 9, 10, and 11)
- Cut in half - Cut the mochi in half to reveal the strawberry in the center. (Photo 12)
Pro tip - Start working with the mochi as soon as it is done cooking before it sets so it is still soft and you can wrap it around the strawberries.
Recipe FAQs
It is pronounced moh-chee.
Yes, mochi has a lightly sweet flavor from the rice flour and added sugar. The strawberry adds extra sweetness.
Strawberry mochi features regular mochi stuffed with strawberries and bean paste.
Mochi will not be chewy if it is either overcooked or undercooked. If it is too soft and then it is undercooked. If it feels tough and hard to bite through, it is overcooked.
Yes, all of the ingredients in this recipe are vegan and gluten free.
Storage
These strawberry mochi are best enjoyed fresh. You can store them in an air-tight container for up to 1 day. Do not store mochi in the refrigerator or they will become hard and dry out.
Top Tips
- In order to evenly apply the bean paste around each strawberry, apply the bean paste to each strawberry then gently roll each strawberry around in your hands.
- Give them as a gift - Strawberry Mochi are great treats for neighbors and friends. In order to give them as a gift, place them in an air-tight container and place each mochi into an individual cupcake wrapper (so they don't stick together).
Related Recipes
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📖 Recipe
How to Make Strawberry Mochi (Ichigo Daifuku)
Equipment
- 1 whisk
Ingredients
- ¾ cup mochiko
- 4 tablespoon sugar
- ¾ cups water
- 6 tablespoon shiroan or anko
- 6 fresh strawberries washed and dried
- potato starch
- food coloring optional. If you use food coloring, 3 drops will do. As you mix it, the color deepens.
Instructions
- Prepare strawberries - Clean, dry, and remove the stems of the strawberries with a knife. Take a tablespoon of the shiroan or anko and wrap a strawberry with the paste so it is evenly covered, leaving the tip of the strawberry exposed. The exposed tip will help anchor the strawberry into the mochi. Place the strawberry on a plate so the point stands upward. Continue the process until all of the strawberries are covered. Set aside in the refrigerator.6 fresh strawberries, 6 tablespoon shiroan or anko
- Mix mochi batter - Mix Mochiko, sugar, and water until smooth. Lightly spray a microwavable glass or ceramic baking dish with cooking spray or wipe with neutral cooking oil. This helps prevent the mochi from sticking to the bowl. Pour in mochi batter.¾ cup mochiko, 4 tablespoon sugar, ¾ cups water
- Cook mochi - Microwave for 3 minutes at 600 watts. Remove mochi mixture from the microwave and mix with a silicone spatula or rice paddle. Microwave for an additional 2-3 minutes. Remove from microwave and knead the mochi with a silicone spatula or rice paddle in the bowl until smooth. The dough will be pliable and sticky. Note that microwaves can vary in power, which will alter cook times.
- Wrap strawberries - Dust a clean, dry working surface with potato starch. Dust your hands and a knife with potato starch to make them non-stick. Transfer the mochi from the bowl onto the potato starch. Use a knife to cut mochi into 6 workable pieces. The mochi will be hot, so put the piece of mochi on the potato starch to lightly coat it before picking it up with your hands to shape it. Form a disc, place a strawberry into the center of the disc with the tip facing toward the center of the mochi disc, then fold sides over the strawberry, pinching the bottom of the mochi to seal. Place each mochi in a cupcake liner to keep the mochi from spreading and sticking.potato starch, food coloring
- Cut in half - Cut the mochi in half to reveal the strawberry in the center and enjoy.
Notes
- Work with the mochi as soon as it is done cooking and before it sets so it is still soft and you can wrap it easily around the strawberries.
- In order to evenly apply the bean paste around the strawberries, apply the bean paste to the strawberries then gently roll them around in your hands.
- Give them as a gift - Strawberry Mochi are great treats for neighbors and friends. In order to give them as a gift, place them in an air-tight container and place each mochi into an individual cupcake wrapper so they don't stick together.
- These strawberry mochi are best enjoyed fresh, but you can store them in an air-tight container for up to 1 day. Do not store mochi in the refrigerator or they will become hard and dry out.
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