Mochi Berry Joy
Naveen Kumar
| 31-03-2026
· Cate teamStrawberry daifuku is a soft, chewy Japanese treat. Each piece has a plump strawberry wrapped in sweet red bean paste, then covered by a tender mochi layer.
The chewy, lightly sweet dough combined with juicy strawberries makes every bite irresistible. Today, we’ll guide you step by step, so even if we’ve never made mochi before, we can create perfect strawberry daifuku together.
Ingredients You’ll Need
For the Mochi Dough (A):
- Glutinous rice flour: 200g
- Fresh milk: 200ml (split into 100ml + 100ml)
- Sugar: 35g
- Salad oil: 10g
For the Filling (B):
- Strawberries: 7 pieces
- Red bean paste: 210g (about 30g per strawberry)
Extra:
- Cornstarch for dusting (warm in the microwave for 1 minute on low to prevent sticking)
These ingredients are simple, but careful preparation will make the mochi smooth and easy to handle.
Step 1: Make the Milk and Sugar Mixture
1. Pour 100ml of fresh milk into a small saucepan.
2. Add 35g sugar and heat gently on low. Stir constantly until the sugar fully dissolves. Do not let it boil.
3. Once fully dissolved, remove from heat and allow to cool slightly.
Step 2: Prepare the Mochi Batter
1. Add the remaining 100ml fresh milk to the cooled milk mixture.
2. Stir in 10g of salad oil.
3. Gradually mix in 200g glutinous rice flour while stirring with a whisk or chopsticks.
4. Keep stirring until the batter is smooth and lump-free. A smooth texture ensures the mochi will be soft and elastic.
Step 3: Steam the Mochi Dough
1. Lightly brush a heatproof bowl with salad oil to prevent sticking.
2. Pour the mochi batter into the bowl.
3. Place the bowl in a steamer, cover, and steam over boiling water for 25 minutes.
4. After steaming, check the center with chopsticks. If you see uncooked flour, continue steaming for 3–5 more minutes.
5. Brush a thin layer of salad oil on top to prevent drying.
6. Let the mochi cool completely at room temperature before handling.
Step 4: Prepare Strawberries and Red Bean Paste
1. Wash the strawberries thoroughly and pat dry with a paper towel.
2. Take about 30g of red bean paste for each strawberry.
3. Flatten the paste into a small disc and wrap it around the strawberry, leaving a small opening at the bottom. This makes it easier to seal later.
Step 5: Shape the Mochi Sheets
1. Lightly oil a clean surface or wear food-safe gloves to prevent sticking.
2. Divide the cooled mochi into 60–70g portions.
3. Cover each portion with plastic wrap on both sides.
4. Gently roll each portion into a 3mm-thick circle with a rolling pin. Consistent thickness helps the daifuku hold its shape.
Step 6: Wrap the Strawberry
1. Place the strawberry-red bean combination in the center of a mochi sheet.
2. Use the plastic wrap to help lift and wrap the mochi around the filling.
3. Pinch the edges together to seal tightly, leaving the bottom slightly open to prevent tearing.
Step 7: Dust and Finish
1. Warm a little cornstarch in the microwave for 1 minute.
2. Dust our hands lightly with cornstarch and coat each finished daifuku to prevent sticking.
3. Cover the daifuku with plastic wrap or store in a sealed container to maintain softness.
Pro Tips for Perfect Strawberry Daifuku
1. Keep the heat low when dissolving sugar to avoid burning.
2. Brushing oil on steamed mochi prevents it from drying out.
3. Gloves or plastic wrap make handling easier and reduce sticking.
4. Mochi sheets shouldn’t be too thin, or they may collapse when cut.
5. Store finished daifuku covered to keep the texture soft and chewy.
Time to Enjoy Together!
Lykkers! Making strawberry daifuku is a fun, hands-on activity. Each bite is soft, chewy, and filled with sweet red bean and juicy strawberries. It’s a treat we can proudly share with friends and family. Once we try making it ourselves, store-bought versions will feel less special. Let’s roll, wrap, and enjoy these delightful little treats together!
The Easiest Strawberry Daifuku Recipe (2 Ways) //いちご大福
Video by Simple Recipes