Ichigo Daifuku (Strawberry Mochi) Recipe

Ichigo Daifuku (Strawberry Mochi)


  • 1/4 c Glutinous Rice Flour
  • 1/4 c Water
  • 2 tbsps of Sugar (optional)
  • 3 drops of food colouring
  • 4 Strawberries, de-stemmed
  • Fine Anko (Red Bean Paste)
  • Potato Starch

How to make Ichigo Daifuku (Strawberry Mochi)

Mix the water and flour (and sugar) until smooth in a microwaveable dish or bowl. Drop in food colouring. Tightly put cling wrap on bowl and microwave for 3.5 minutes on high. Time is totally dependent on your microwave though, so you may have to play with this a bit. Let cool. And there you go! Mochi!

While mochi is cooling, cover your de-stemmed strawberries in a thin layer of fine anko paste and put them in the fridge.

Then set out a plate and put some potato starch in it for dusting (I was lazy and used rice flour). And a small bowl of water to dip your fingers into. By the time your mochi is cool enough to touch, you’ll want to wet your hands to more easily handle your very sticky mochi. Grab a piece, (about 1/4th of it), and work it into a flat disc.

Do not expect things to be neat, as this will save your sanity.

Drop your anko covered strwaberries in the middle, tip first, and start pulling the edges of mochitogether. At some point, it felt like I was folding it into itself to get that nice, smooth appearance. Don’t work it too much. Once you’re happy with things, drop it into your plate of starch and roll it around. You can shape a bit more at this stage, but I’d advise against too much mashing, as more holes kept appearing for me.

Continue with the other three strawberries. Set aside and eat soon or cover with saran and eat later. The mochi gets harder day-by-day, so don't wait too long!

More photos here: http://www.foodpr0n.com/2009/08/26/makin-mochi/
Question from the Chef

“Making mochi is, and isn't, as hard as you think.”

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