Strawberry mochi, or Ichigo Daifuku, is one of my favorite Japanese desserts to make when strawberries are in season. Fresh strawberries are wrapped in sweet red bean paste, then tucked into a soft, chewy mochi. Making them at home is fun and surprisingly easy with a handful of simple ingredients.
These classic Japanese desserts are so pretty, and this homemade version is very doable, even if you are new to making mochi!
In this post, I'll show you how to make both classic strawberry daifuku and open-style strawberry daifuku with a fresh strawberry on top. This recipe makes 6 strawberry mochi using the microwave method.
For me, strawberry season is about a lot of homemade strawberry desserts and drinks! Ripe, fresh berries are perfect for making a Strawberry Matcha Latte, Strawberry Rhubarb Jam, and Strawberry Chocolate Mochi!
If you're new to classic Japanese desserts, also try Shiratama Dango, Mitarashi Dango, and Hanami Dango!
Jump to:
- What Is Strawberry Mochi?
- Why You'll Love This Recipe
- Strawberry Mochi vs Ichigo Daifuku vs Strawberry Daifuku
- Ingredients You'll Need
- A Quick Guide to Anko
- How to Make Koshian from Tsubuan
- How to Make Strawberry Mochi
- How to Wrap Strawberry Mochi Without Tearing
- Why Is My Mochi Sticky?
- Why Is My Mochi Hard?
- Why Did My Strawberry Mochi Leak?
- Pro Tips for Soft Strawberry Mochi
- Storage Tips
- Variations
- What to Serve with Strawberry Mochi
- More Japanese Desserts
- Strawberry Mochi (Ichigo Daifuku) いちご大福
What Is Strawberry Mochi?
Strawberry mochi is often used to refer to the classic Japanese dessert Ichigo Daifuku (いちご大福). It's a simple dessert made with a fresh strawberry wrapped in sweet anko (あんこ, red bean paste) and soft mochi.
In Japanese, Ichigo means strawberry, and daifuku is a soft mochi ball filled with anko, which is a popular traditional Japanese sweet. Even though it feels very classic now, strawberry daifuku is a more modern Japanese sweet compared to many traditional wagashi.
Adding a strawberry to daifuku is a small change, but its impact is huge! The fresh strawberry gives it a beautiful balance to the daifuku: tart strawberry brightens up sweet anko, and the juicy, succulent bite with chewy mochi is so satisfying.
If you're searching for this exact dessert recipe, you may see it's called strawberry mochi, strawberry daifuku, or ichigo daifuku. They usually refer to the same thing: a whole strawberry wrapped with anko and soft mochi.
Why You'll Love This Recipe
- Freshly made mochi is so soft and chewy.
- The juicy and tart strawberries complement the sweet red bean paste.
- Shiratamako makes extra soft mochi.
- Making mochi at home ia surprisingly easy!
- Fresh, red strawberries in white mochi look naturally beautiful.
- Pretty Japanese dessert for your next tea time!
- This recipe is naturally dairy-free and can be vegan and gluten-free, depending on the anko you use.
Strawberry Mochi vs Ichigo Daifuku vs Strawberry Daifuku
It might be confusing to have different names and search terms. But they usually refer to the same thing: this classic Japanese mochi dessert.
Ichigo daifuku is the Japanese name. "Strawberry daifuku" is the direct English-Japanese hybrid. "Strawberry mochi" is the casual English term used for online search.
Ingredients You'll Need
The beauty of the classic mochi recipe is its simplicity. I saw a lot of the mochi recipe online that adds butter, kneading by hand, etc. While those recipes must be fun and delicious, making mochi doesn't have to be complicated. All you need is a handful of ingredients.
Strawberries
Fresh, tart strawberries and the sweet anko daifuku are a complementary couple meant to be together! I highly recommend using small strawberries for this recipe. This daifuku recipe works best with small ones. And the small strawberries are easier to wrap without tearing the mochi.
I always look for a container of smaller strawberries at a grocery store and pick out the smallest ones for this recipe. I found strawberries at the farmer's market, or freshly picked ones from a local farm during the strawberry season, are juicy and small, which are perfect for wrapping into mochi.
Anko
There are several types of anko in the Japanese confectionery. For this recipe, I use koshian (こし餡), a smooth red bean paste made with adzuki beans. You can also use tsubuan (粒あん), chunky red bean paste, if you prefer. But it's harder to wrap a strawberry evenly with chunky paste, and you can feel the bean chunks over the mochi.
Koshian can be a little tricky to find, but you can usually order it online (like Amazon). If you can only find canned tsubuan, which is more accessible at Asian grocery stores, you can blend it to make a smoother red bean paste. See How to Make Koshian from Tsubuan for more details.
Anko is a sweetened bean paste. The types and flavors of anko are determined by the types of beans and how they are processed. See the section below for details.
Shiratamako or Mochiko
You can use shiratamako or mochiko to make the mochi layer. But I highly recommend shiratamako for making strawberry mochi!
Shiratamako is a special type of Japanese glutinous rice flour, and is the key to making chewy, springy mochi. Just like leftover rice hardens in the fridge, mochi can firm up when chilled. In my testing, mochi made with shiratamako stays softer longer compared to mochiko, even after refrigeration. It's not as common, so it may be hard to find it. Check out the local Asian grocery stores. I usually just order it from Amazon.
Mochiko is Japanese glutinous rice milled into flour. It's widely available in the US, so you can easily find it! I usually use Koda Farms' sweet rice flour. It works when shiratamako is not available, but the texture is slightly different.
- Shiratamako: springier, more refined texture, more traditional for daifuku.
- Mochiko: easier to find in U.S. grocery stores, can work, but the texture may be slightly different
- Do not use regular rice flour. The regular rice flour is made from long or medium rice, while shiratamako and mochiko are made from Japanese glutinous rice flour. There's a huge difference in the texture.
Wondering what shiratamako is and the difference between mochiko and shiratamako, I go into more detail in Mitarashi Dango post!
Sugar
Sugar lightly sweetens the mochi, and it's also important for keeping the mochi soft. Sugar improves water retention in mochi, which helps keep the mochi soft longer, even after being chilled in the fridge.
Potato Starch or Cornstarch
Freshly made mochi is very sticky, so coating with katakuriko (片栗粉, Japanese name for potato starch) makes handling so much easier.
While potato starch is commonly used in wagashi shops, cornstarch works just fine. Use whichever you have on hand.
A Quick Guide to Anko
Anko (あんこ) is sweet red bean paste made from azuki beans. It is one of the most common fillings in Japanese sweets, including daifuku, dorayaki, taiyaki, and anpan.
For strawberry mochi, I recommend using koshian, which is smooth red bean paste. Its soft, creamy texture wraps around the strawberry easily and gives the daifuku a clean, delicate look when you cut it open.
You may also find tsubuan, which is chunky red bean paste. It has whole or partially mashed azuki beans, so the texture is more rustic. Tsubuan tastes delicious, but it can be a little harder to shape neatly around the strawberries.
You can usually find anko at Japanese or Asian grocery stores, or order it online. Koshian can be a little trickier to find, so store-bought tsubuan is a helpful shortcut.
For easier wrapping, chill the anko before using it. Cold anko is firmer and less sticky, which makes it much easier to cover the strawberries before wrapping them in mochi.
If you have leftover anko, store it in an airtight container in the refrigerator and use it within a few days. You can also freeze it for longer storage. Use frozen koshian within 1 month.
Koshian and tsubuan are the basic types of anko, but there's more! You can also use these anko instead of mochi filling.
- Shiroan: Smooth white bean paste. It has a milder flavor and lighter color than red bean paste, making it beautiful with strawberries, matcha, or seasonal fruit.
- Matcha an: Shiroan mixed with matcha. It adds a rich matcha flavor and aroma to the dessert.
- Sakura an: Shiroan mixed with cherry blossom petals or leaves. It has a lightly floral, salty-sweet flavor and is lovely for spring mochi.
- Goma an: Anko mixed with sesame seeds and/or paste. Black sesame is commonly used. It has a nutty, rich flavor and makes a beautiful contrast with soft white mochi.
How to Make Koshian from Tsubuan
If you can only find canned tsubuan, you can blend it until smooth and use it as a substitute for koshian. For an even finer texture, press the red bean paste through a fine-mesh sieve.
First, blend tsubuan in a blender with a splash of water. Water helps the blender run smoothly.
If you see any skin or any chunk left after blending, press the paste through a fine-mesh sieve to remove any bean skins or chunks to improve the texture. I used a Ninja blender, and it made a smooth paste that doesn't need pressing.
Then, transfer the paste into a pan and cook until thick. Anko needs to be thick enough to shape into balls. Keep stirring while cooking to prevent burning.
Then let the paste cool completely. It will continue to thicken as it cools. Use it to make mochi, and you can freeze the leftovers for future use. Use frozen koshian within 1 month. It won't be rock-hard when frozen. I usually spread thinly in a ziploc bag and freeze, so I can easily break off or scrape out some anko to use for the next dessert project or top with buttered toast.
How to Make Strawberry Mochi
While making strawberry mochi is so simple, a few tips and tricks make a huge difference! So here, I'll explain step by step for success.
Before you start
- Chill the anko for easier handling and wrapping.
- Wash the strawberries and remove the green leafy stems. Pat them dry well to prevent leaking.
Wrap the Strawberries with Anko
- Divide the koshian into 6 portions, about 25g each. Roll each portion into balls. Press a strawberry into the ball, then wrap it around the side of the strawberry, leaving the tip exposed so the red color peeks through the mochi. Repeat with the remaining ingredients. Refrigerate the prepared fillings while preparing mochi.
- For open-style strawberry daifuku, use 35g of koshian for each mochi. Roll each portion into balls. Do not wrap the strawberries with koshian yet. Keep the strawberries and koshian balls separate. Refrigerate the prepared fillings while preparing mochi.
Make the Mochi Dough
- In a microwave-safe bowl, mix the shiratamako and sugar. Add water gradually, a splash at a time, and mix well between each addition. Mix until all the shiratamako granules are dissolved.
- Microwave for 1 minute and stir well with a spatula. Then microwave for another 30 seconds and stir until the mixture becomes stretchy and shiny. If the mochi is still opaque, microwave for an additional 30 seconds and mix again. Repeat if necessary until translucent.
Dust and Divide the Mochi
- Generously dust a working surface with potato starch. Carefully transfer the mochi onto the starch.
- When it's cool enough to touch, coat the entire surface of the mochi with potato starch. Dust your hands with potato starch, then use your thumb and index finger to gently squeeze and pinch off the mochi into 6 equal pieces.
Some mochi recipes suggest to cutting the mochi to divide, resulting in square or triangle pieces of mochi. I found this harder for wrapping strawberry filling evenly, because the corners can create extra mochi around the seam.
Instead, I like to pinch off the mochi into round pieces first. This makes it easier to flatten each piece into a round disc and wrap it neatly around the filling.
Wrap the Strawberry Filling
- Flatten each piece of mochi into a round. Keep the center slightly thicker than the edges.
- Make a C-shape with one hand.
- Place a flattened piece of mochi on top.
- Place a strawberry filling in the center of each mochi with the strawberry tip facing down. Gently press the filling down into your C-shaped hand so the edges of the mochi naturally wrap around the filling.
- Pinch the edges together to seal, then turn the mochi seam-side down. Enjoy immediately.
Open-Style Strawberry Daifuku
- wrap each koshian ball with mochi and place it seam-side down. Use kitchen shears to make a cut on top, gently open the cut surface.
- Place a strawberry on top.
How to Wrap Strawberry Mochi Without Tearing
The key is to work while the mochi is still warm and stretchy. Not too cold, not too hot. Once it cools, it becomes harder to stretch and more likely to tear.
Dust your hands and work surface generously with potato starch or cornstarch, then flatten each piece of mochi into a round. Keep the center slightly thicker than the edges so it can hold the strawberry filling without breaking.
Try not to pull too hard or handle it too much, because mochi gets weaker as you keep stretching it.
And if there's a tear, you can always seal it by pinching it together.
Why Is My Mochi Sticky?
Mochi can be too sticky when it's too hot, not cooked enough, or too much water is added.
Mochi is naturally sticky, so a little stickiness is normal. That soft, stretchy texture is part of what makes strawberry mochi so good.
But when it is too sticky, it can be very hard to handle, and the mochi may not hold its shape well after wrapping.
To avoid this, I recommend using a kitchen scale instead of measuring cups. Then cook the mochi until completely translucent. Let it cool just until it is comfortable to touch. If it still feels impossible to handle, you may need more potato starch or cornstarch on your hands and work surface.
Why Is My Mochi Hard?
Mochi can turn hard when it cools too much, dries out, or is chilled in the refrigerator. For the softest texture, wrap the strawberry filling while the mochi is still warm and pliable.
Sugar also helps keep mochi softer, so I do not recommend reducing it too much. Once the mochi is shaped, keep it covered so the surface does not dry out.
Strawberry mochi is best enjoyed the same day it is made, when the mochi is soft, and the strawberry is fresh and juicy.
Why Did My Strawberry Mochi Leak?
Strawberry mochi can leak and become wet when the strawberries release too much moisture. This usually happens if the strawberries were wet, too large, sitting out too long, or wrapped without enough anko around them.
After washing the strawberries, dry them very well before wrapping. I also recommend using small strawberries because they are easier to cover with anko and mochi.
Keep the tip of the strawberry facing up after it's wrapped. This helps prevent the juice from spreading from the hulled side. And it looks prettier with the tip side up.
Pro Tips for Soft Strawberry Mochi
- Use shiratamako to keep mochi soft longer.
- Adding sugar also helps keep mochi soft.
- Use a kitchen scale to measure ingredients. Too much water makes mochi sticky, and too little can dry out mochi.
- Shiratamako makes chewier and more elastic mochi than mochiko, making it easier to wrap the filling without tearing.
- Add water gradually and mix well until no granules are left.
- Cook until the mochi is shiny and translucent.
- Wrap a strawberry in anko before wrapping it in mochi.
Storage Tips
Strawberry mochi is best enjoyed the same day it is made, while the mochi is soft and the strawberry is fresh and juicy.
Store leftover strawberry mochi in an airtight container in the fridge, and enjoy within 24 hours. Thanks to shiratamako and sugar, the mochi stays softer than regular mochi after refrigeration, though it will still be firmer than freshly made. I recommend taking them out at room temperature, 15 minutes before enjoying, to revive their chewy texture.
Since this recipe uses fresh strawberries, it is not the best make-ahead dessert. The strawberries can release moisture over time, which may make the mochi wet or cause it to leak.
I also do not recommend freezing strawberry mochi. Fresh strawberries become watery after thawing, and the texture will not be the same.
But you can freeze leftover anko for your next mochi-making session.
Variations
With this basic strawberry mochi recipe, you can make your own with different fillings.
- Shiroan Strawberry Mochi: Use smooth white bean paste instead of red bean paste. It has a milder flavor and a beautiful pale color.
- Matcha Strawberry Mochi: Add a small amount of matcha powder to the mochi dough for a gentle green tea flavor. You can also use matcha as a filling. I love the matcha and strawberries combo like the Strawberry Matcha Latte.
- Strawberry Cream Mochi: Add a little whipped cream or coconut cream with the strawberry for a creamier filling. I also have the Mango Cream Mochi recipe.
- Chocolate Strawberry Mochi: Chocolate ganache and fresh strawberry wrapped in cacao mochi for a rich dessert.
- Fruit Daifuku: Try using small pieces of mango, kiwi, or mandarin orange with shiran. Just make sure the fruit is dry before wrapping.
What to Serve with Strawberry Mochi
Enjoy these strawberry daifuku with a cup of Japanese tea for a calming tea time or as a dessert. Serve it with Matcha Latte, Hojicha, sencha, or genmaicha. The gentle bitterness of unsweetened tea balances the sweetness of the anko.
The pink and white color contrast makes this strawberry mochi so pretty and special. It's perfect for strawberry season, summer picnic, or homemade wagashi tea parties.
More Japanese Desserts
If you love classic Japanese desserts like strawberry mochi, also try these below!
- Mitarashi Dango
- Anmitsu (Easy Traditional Japanese Dessert)
- Hanami Dango
- Shiratama Dango
- Mango Cream Mochi
- Strawberry Chocolate Mochi
Strawberry Mochi (Ichigo Daifuku) いちご大福
Ingredients
For the filling
- 6 small strawberries
- 150 g koshian (smooth sweet red bean paste) 25g (1 heaping tablespoon) for each mochi, use 35g each for an open-style strawberry mochi
For the mochi
- ½ cup shiratamako (80g)
- ¼ granulated sugar (50g)
- ½ cup water (120ml)
- Potato starch for dusting
Instructions
Before You Start
- Chill the anko for easier handling and wrapping.
- Wash the strawberries and remove the green leafy stems. Pat them dry well to prevent leaking.
Wrap the Strawberries with Anko
- Divide the koshian into 6 portions, about 25g each. Roll each portion into balls. Press a strawberry into the ball, then wrap it around the side of the strawberry, leaving the tip exposed so the red color peeks through the mochi. Repeat with the remaining ingredients. Refrigerate the prepared fillings while preparing mochi.
- For open-style strawberry daifuku, use 35g of koshian for each mochi. Roll each portion into balls. Do not wrap the strawberries with koshian yet. Keep the strawberries and koshian balls separate. Refrigerate the prepared fillings while preparing mochi.
Make the Mochi Dough
- In a microwave-safe bowl, mix the shiratamako and sugar. Add water gradually, a splash at a time, and mix well between each addition. Mix until all the shiratamako granules are dissolved.
- Microwave for 1 minute and stir well with a spatula. Then microwave for another 30 seconds and stir until the mixture becomes stretchy and shiny. If the mochi is still opaque, microwave for an additional 30 seconds and mix again. Repeat if necessary until translucent.
Dust and Divide the Mochi
- Generously dust a working surface with potato starch. Carefully transfer the mochi onto the starch.
- When it's cool enough to touch, coat the entire surface of the mochi with potato starch. Dust your hands with potato starch, then use your thumb and index finger to gently squeeze and pinch off the mochi into 6 equal pieces.
Wrap the Strawberry Filling
- Flatten each piece of mochi into a round. Keep the center slightly thicker than the edges.
- Make a C-shape with one hand.
- place a flattened piece of mochi on top.
- Place a strawberry filling in the center of each mochi with the strawberry tip facing down. Gently press the filling down into your C-shaped hand so the edges of the mochi naturally wrap around the filling.
- Pinch the edges together to seal, then turn the mochi seam-side down. Enjoy immediately.
- For open-style strawberry daifuku, wrap each koshian ball with mochi and place it seam-side down. Use kitchen shears to make a cut on top, gently open the cut surface, and place a strawberry on top.
Notes
- Use shiratamako to keep mochi soft longer.
- Adding sugar also helps keep mochi soft.
- Use a kitchen scale to measure ingredients. Too much water makes mochi sticky, and too little can dry out mochi.
- Shiratamako makes chewier and more elastic mochi than mochiko, making it easier to wrap the filling without tearing.
- Add water gradually and mix well until no granules are left.
- Cook until the mochi is shiny and translucent.
- Wrap a strawberry in anko before wrapping it in mochi.
Nutrition
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