Daifuku mochi is an iconic Japanese sweet that celebrates the arrival of fine weather. Between the tenderness of mochi, the sweetness of anko (red bean paste) and the tangy freshness of strawberry, every bite is a perfect balance of textures and flavours. We share here our home recipe from Japan, easy to make at home with traditional Japanese ingredients.
Ingredients for 13 pieces
- 200g Glutinous rice flour Mochiko from Hokkaido
- 80g Caster sugar
- 250ml Water
- Cornstarch (for dusting)
- 13 Strawberries (approximately 6 to 8g each)
- 260g Red bean paste TSUBUAN
Preparation of the daifuku
1. In a glass bowl, mix the Mochiko glutinous rice flour from Hokkaido with the caster sugar. Then add 250 ml of water and mix well.
2. Cover the bowl with cling film and microwave for 2 minutes at 600 WATTS.
3. Mix with a wooden spatula.
4. Cover again and heat for 1 min 30 sec at 600 WATTS.
5. Mix until the preparation becomes translucent.
6. If necessary, depending on the texture, repeat the process a third time.
7. When the dough has a beautiful sheen and is nicely elastic, the dough can be considered cooked.
8. Dust a tray with cornstarch and immediately place the dough on it, then divide it into 20g portions.
9. Fill each portion with the red bean paste, then make a cut on top of the mochis and place a strawberry on each mochi.
Enjoy! Daifuku is one of the most popular desserts in Japan. There is a multitude of possible variations: the strawberry daifuku presented here, matcha daifuku, red bean daifuku, sesame daifuku, chocolate daifuku, azuki daifuku… And many more!
Find all our traditional Japanese ingredients for making mochi.
What is the difference between mochi and daifuku?
While mochi is a simple ball of glutinous rice, daifuku is distinguished by its filling. The dough is stuffed with sweet ingredients that vary according to taste and season. The classic filling remains anko, a sweetened red azuki bean paste, but you can also find fresh fruit, cream or other indulgent treats.
