Strawberry daifuku mochi: a japanese delight celebrating spring
Daifuku mochi is an iconic sweet in Japan that celebrates the arrival of the beautiful spring days. Between the tenderness of the mochi, the sweetness of the anko (red bean paste), and the tangy freshness of the strawberry, each bite offers a perfect balance of textures and flavors. Here, we share our homemade recipe straight from Japan, easy to make at home with traditional Japanese ingredients.
Daifuku mochi recipe
Ingredients for 13 pieces
- 200g Mochiko glutinous rice flour from Hokkaido
- 80g granulated sugar
- 250ml water
- Cornstarch (for dusting)
- 13 strawberries (about 6 to 8g each)
- 260g Tsubuan red bean paste
Preparation of the daifuku
- In a glass bowl, mix the Mochiko glutinous rice flour with the granulated sugar. Then add the 250ml of water and stir well.
- Cover the bowl with plastic wrap and microwave for 2 minutes at 600 watts.
- Stir with a wooden spatula.
- Cover again and heat for 1 minute 30 seconds at 600 watts.
- Stir until the mixture becomes translucent.
- If necessary, depending on the texture, repeat the heating once more.
- When the dough is shiny and elastic, it is cooked and ready.
- Dust a plate with cornstarch, immediately place the dough on it, and divide it into 20g portions.
- Fill each portion with red bean paste, then make a small cut on top of the mochi and place a strawberry on each mochi.
Enjoy your treat! Daifuku is one of the most popular desserts in Japan. There are many variations: the strawberry daifuku presented here, matcha daifuku, red bean daifuku, sesame daifuku, chocolate daifuku, azuki daifuku... and many more!
What is the difference between mochi and daifuku?
While mochi is simply a ball of glutinous rice dough, daifuku stands out by its filling. The dough is stuffed with sweet ingredients that vary according to tastes and seasons. The classic filling is anko, a sweetened azuki red bean paste, but you can also find fresh fruits, cream, or other delicious fillings.
