Strawberry Daifuku Recipe

This recipe is a delightful fusion of sweet strawberries and creamy red bean paste wrapped in soft, chewy mochi. I love how the vibrant freshness of the strawberries bursts through the sweet, nutty flavors, making each bite a perfectly balanced treat that feels like an indulgent escape!

I love making a Japanese confection called Shiri Kuro, a kind of daifuku mochi, in which a chewy layer of rice dough, sweetened with just the right amount of granulated sugar, envelops juicy fresh strawberries. But a layer of rice dough is only half the story.

To make the treat truly worthwhile, you have to fill it with a smooth sweet red bean paste. Otherwise, what’s the point?

You might as well just eat a strawberry! I use 200 grams of the sweet red bean paste in my recipe.

(More on that in a moment.) And what’s more, I dust the finished treats with potato starch, so they don’t get sticky.

Ingredients

Strawberries that are fresh: They are abundant in vitamin C, juicy, and provide a sweet-tart flavor.

Sticky rice flour: This is the key to the chewiness.

It provides the starch component (the carbohydrates) for the energy my cells need.

Red bean paste (anko): Provides sweetness and protein; traditional in Japanese desserts.

Sugar, granulated: Boosts sweetness and calms flavors; it’s a carb heavy hitter.

Ingredient Quantities

• 8 fresh strawberries
• 150g (5.3 oz) of glutinous rice flour (also known as mochiko)
• 200ml (6.8 fl oz) of water
• 50g (1.8 oz) of granulated sugar
• 200g (7 oz) of sweet red bean paste (anko)
• Potato starch for dusting (or cornstarch)

Instructions

1. Wash the strawberries thoroughly under cold running water, taking care to ensure that they do not remain in the water too long. Remove the hulls and pat the berries dry with a paper towel. If you are not eating the strawberries within a few hours, do not wash them until you are ready to eat them.

2. Split the sweet red bean paste (anko) into 8 equal parts. Each part should be flattened in your hands and wrapped around a whole strawberry, such that the fruit is completely enveloped. These can be put aside while you prepare the next step.

3. In a bowl that can withstand the effects of a microwave, blend the glutinous rice flour (mochiko) with water and mix very thoroughly until the mixture reaches a smooth state. Incorporate the granulated sugar and stir the mixture until the sugar has completely dissolved.

4. Loosely cover the bowl with a layer of plastic wrap or with a lid that is suitable for microwaving. Leave a small gap for steam to escape.

5. Microwave the combination at maximum power for 1 full minute. Stir thoroughly with a spatula. Do this two more times, stirring after each time, until the dough reaches a translucent and sticky stage.

6. Dust a clean, flat surface with potato starch so that nothing sticks. Move the cooked mocha dough onto this surface.

7. Using a rolling pin or your hands dusted in potato starch, flatten the mocha dough evenly and cut it into 8 equal pieces.

8. Take a piece of dough for mochi and stretch it carefully with your hands. Set a strawberry wrapped in red bean paste in its center. Then fold the dough over the strawberry and pinch the edges together so that the mochi completely encases the strawberry.

9. Do the same with the other pieces of mochi and strawberries, ensuring that each piece is perfectly sealed.

10. Either serve right away or keep in a container to preserve freshness. Dust off any leftover potato starch before you present the daifuku. And now you can enjoy your handmade strawberry version!

Equipment Needed

1. Colander or strainer
2. Paper towels
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Mixing bowl (microwave-safe)
8. Spatula
9. Plastic wrap or microwave-safe lid
10. Microwave
11. Flat surface for rolling
12. Rolling pin (optional)
13. Knife or dough cutter
14. Container for storage

FAQ

• What is the purpose of the glutinous rice flour in Strawberry Daifuku?The glutinous rice flour is used to make the mochi dough, which is stretchy and chewy, providing the outer layer that envelops the strawberry and red bean paste.
• Can I use any other filling instead of sweet red bean paste?Indeed, one can try out different fillings like white bean paste, chocolate, or even matcha-flavored ones for a distinct take.
• Why do I need to use potato starch or cornstarch?Using potato starch or cornstarch prevents the mochi from sticking to surfaces and hands while it is being shaped and assembled. It is dusted on hands and work surfaces.
• How do I store Strawberry Daifuku?Keep them in a container that is airtight at room temperature for a maximum of one day. If you want to store them for longer, put them in the fridge and eat them within two to three days. Be mindful that chilling could impact the texture.
• Can Strawberry Daifuku be frozen?Certainly, you can freeze them securely wrapped in plastic film to prevent freezer burn. To enjoy them at a later point, just unwrap them and let them sit at room temperature. Expect the texture to be a tad firmer than when the items were freshly made.
• Is there a way to make the mochi dough in advance?The same day is the optimal time to prepare Strawberry Daifuku and get it all assembled for the freshest taste and the best texture. However, if you need to, you can keep the dough in the refrigerator for a few hours before you finish the job. Just make sure to cover it well with plastic wrap so it doesn’t dry out.

Substitutions and Variations

Sweet red bean paste (anko) can be swapped with white bean paste (shiro-an) or sweetened chestnut paste for a new taste.
You can use cornstarch or tapioca starch instead of potato starch for dusting.
Mochiko, or glutinous rice flour, can be replaced with another kind of glutinous rice flour, shiratamako, yet the texture of the final product may not be exactly the same.

Pro Tips

1. Chill the Strawberries and Anko Before wrapping the strawberries in anko, consider chilling them for about 30 minutes in the refrigerator. This will make it easier to handle them during wrapping and will help firm up the red bean paste, making the assembly process smoother.

2. Use Damp Hands for Assembling When forming the mochi around the strawberries, keeping your hands slightly damp can prevent the sticky dough from adhering to your skin and make the process much easier.

3. Test the Dough Consistency When microwaving the mochi dough, ensure it is thoroughly translucent and sticky. If it seems too sticky to handle after stirring, you can microwave it for another 30 seconds. The consistency should be such that it can be stretched without tearing.

4. Work Quickly but Gently Once the mochi dough is out of the microwave and dusted, work as swiftly as possible while still being gentle. Mochi can dry out or become less pliable if left unattended for too long.

5. Serve Fresh For the best texture and flavor, serve the strawberry mochi on the same day it is made. If stored, keep them in an airtight container at room temperature for a short time, but avoid refrigerating as the texture of the mochi can become hard.