Name: Strawberry Daifuku Recipe
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Cuisine: Japanese
Ingredients: 180 g Shiratamako (glutinous rice flour); 30 g sugar; 200 ml water; Katakuriko (potato starch) for dusting; 180 g sweet white bean paste; 6 medium-sized strawberries

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Introduction

Strawberry Daifuku is a delightful Japanese treat featuring a juicy strawberry wrapped in sweet white bean paste and soft mochi. This chewy, sweet snack combines fresh fruit with a traditional rice cake for a perfect balance of flavors and textures.

This image shows soft white mochi balls, each with a glossy, smooth texture, placed on small white speckled dishes with light brown patterns. Each mochi is split at the top, revealing a dark chocolate filling inside, with a bright red strawberry sitting on the opening. The strawberries are fresh with visible seeds and a slightly shiny surface. In the background, more mochi are arranged on similar white dishes and a woven basket on a white marbled surface, adding a natural and clean look. The photo focuses on the front mochi with a shallow depth of field. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 g Shiratamako (glutinous rice flour)
30 g sugar
200 ml water
Katakuriko (potato starch)
180 g sweet white bean paste
6 medium-sized strawberries

Instructions

Step 1: Wash the strawberries and cut off the stems.
Step 2: Divide the white bean paste into six 30 g balls.
Step 3: Flatten each white bean paste ball and place a strawberry with the pointy end down in the center.
Step 4: Wrap the strawberry fully with the white bean paste and shape it into a round ball. Set aside.
Step 5: In a large heatproof bowl, combine the Shiratamako, sugar, and water. Stir well until smooth.
Step 6: Cover the bowl with cling wrap and microwave for 1 minute and 30 seconds to 2 minutes, until the mixture looks partly floury and beginning to resemble mochi texture.
Step 7: Remove the bowl from the microwave, stir well with a wooden spatula, then microwave again for 1 minute until the mochi looks translucent.
Step 8: Generously scatter katakuriko (potato starch) on a rolling mat, then empty the mochi onto the starch to prevent sticking.
Step 9: Divide the mochi into six equal pieces and roll each piece into a circle about 10 cm in diameter.
Step 10: Place each white bean paste-wrapped strawberry (tip facing down) on a mochi circle.
Step 11: Using well-dusted hands, gather the edges of the mochi around the strawberry and wrap it tightly.
Step 12: Pinch the top to close the mochi and shape it into a smooth, round daifuku ball.
Step 13: Repeat for the remaining mochi and strawberries.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and juiciness.
Keep your hands well dusted with katakuriko to prevent the mochi from sticking while shaping.
For a colorful twist, try using different fillings such as red bean paste or matcha-flavored white bean paste.
If you don’t have a microwave, you can steam the mochi mixture, stirring frequently until it thickens and becomes translucent.

Storage

Store Strawberry Daifuku in an airtight container at room temperature and consume within a day for the best texture and freshness. Refrigeration can make the mochi hard, but if needed, reheat gently in the microwave wrapped in a damp paper towel for a few seconds to soften.

How to Serve

The image shows two round white mochi balls on a white plate with a slightly textured surface. One mochi is whole, smooth, and shiny, while the other is cut in half, revealing a bright red strawberry inside, surrounded by a white, soft, and chewy outer layer. Both mochi sit on a small square piece of translucent paper on the plate. Two small light wooden forks are placed in front of the mochi. The white marbled surface is visible underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for making daifuku?

Fresh strawberries are preferred for texture and flavor, but if using frozen, thaw and pat them dry before wrapping to avoid excess moisture.

What is the difference between Shiratamako and mochiko flour?

Shiratamako is a type of glutinous rice flour that produces a softer, more elastic mochi, making it ideal for daifuku. Mochiko is also glutinous rice flour but tends to yield a slightly firmer texture.