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No. 0473 Japanese Free recipe

Strawberry Daifuku with Sweet Red Bean

Pillowy, powder-dusted mochi wraps around smooth sweet red bean paste and a whole ripe strawberry, cut open to reveal the fruit peeking out. The chewy rice dough, earthy bean filling and juicy berry make a delicate balance. Serve with green tea for a seasonal Japanese treat that is best eaten the same day.

4.2 from 1,700 cooks

Soft white mochi wrapped around a whole strawberry on a blue ridged plate with green leaf
Photo: Han Sen on Pexels
Prep
40 min
Cook
5 min
Total
45 min
Serves
6
Level
Hard
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Method 6 steps

  1. Divide the red bean paste into 6 portions, flatten each and wrap it around a strawberry, leaving the pointed tip exposed. Chill on a tray while you make the dough.

  2. Whisk the rice flour, sugar and water in a microwave-safe bowl until smooth. Cover and microwave for 1 minute, stir with a wet spatula, then cook in 30-second bursts, stirring each time, until thick, glossy and slightly translucent, about 2 1/2 minutes total.

  3. Dust a work surface heavily with potato starch, turn out the hot dough and dust the top. Cut into 6 equal pieces.

  4. Flatten a piece into a 4-inch round, set a wrapped strawberry tip-down in the center and pinch the dough closed over the top, twisting off any excess. Turn seam-side down and brush off extra starch.

  5. Repeat with the remaining pieces, then slice one or two daifuku in half with a wet knife to show the strawberry.

  6. Set each on a green leaf on a small plate and serve within a few hours while the mochi is soft.

Tap a step to mark it done.

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