# Japanese Strawberry Mochi (Ichigo Daifuku)

> Mochi is a Japanese dough made from **glutinous rice flour (mochiko)** that is steamed or cooked **in the microwave** until it turns **stretchy and smooth**. The version filled with strawberries and sweet bean paste is known as **daifuku**, and it can be made at home in half an hour.

**Japanese Cuisine · 35 min · 8 servings · 180 kcal per serving**

Traditional mochi is made by pounding rice in a massive wooden mortar—an ancient Japanese ritual. However, the microwave version using glutinous rice flour yields almost the exact same result in just minutes.

## Ingredients

- 150 g — glutinous rice flour (mochiko or shiratamako)
- 200 ml — water
- 60 g — sugar
- 200 g — sweet red bean paste (anko)
- 8 — small strawberries
- 80 g — cornstarch or potato starch for dusting
- 1 pinch — salt

## Method

1. **Prepare the filling** — Divide the bean paste into **8 portions**, and wash and dry the strawberries thoroughly. Wrap each strawberry with the bean paste until completely covered **except for the pointed tip** if you would like it to show. Place them in the refrigerator.
2. **Mix the mochi batter** — Mix the glutinous rice flour, sugar, and pinch of salt in a **microwave-safe glass bowl**, then add the water gradually while whisking until it becomes **completely smooth like light cream** without any lumps.
3. **Microwave cooking** — Cover the bowl with plastic wrap and heat for **1 minute**, then stir with a wet spatula. Heat for **30 seconds** and stir. Repeat **3-4 times in total** until the dough becomes **translucent, stretchy, very sticky, and pulls with the spoon**.
4. **Doneness test** — Raw dough is **white and opaque**, while cooked dough is **semi-translucent and shiny**. If there are still white patches, microwave for another 20 seconds and stir. Undercooking gives a raw flour taste.
5. **Prepare the work surface** — Dust a **work surface or tray very generously with cornstarch**—mochi sticks to everything. Turn the hot dough out onto the starch and dust more on top, then let it **cool for 2 minutes** until safe to touch.
6. **Divide the dough** — Divide the dough into **8 portions** using starch-dusted kitchen shears or a bench scraper. Flatten each piece into a **10 cm circle** with your hands (the starch prevents sticking)—keeping the center thicker and the edges thinner.
7. **Fill and seal** — Place the bean-paste-wrapped strawberry in the center with the **tip pointing down**, gather the edges upward, and pinch them together with your fingers to seal. Flip the piece over so the **seam is on the bottom**. Dust off any excess starch with a pastry brush.
8. **Serve** — Serve **on the same day** at room temperature. Mochi hardens in the refrigerator, so if you must store it, let it come back to room temperature for **1 hour** before eating.

## Tips

- The dough must look translucent and glossy; a white color means it is still raw.
- Dust cornstarch very generously—mochi sticks to absolutely everything.
- Dry the strawberries thoroughly, as any moisture will cause the red bean paste to slip off.
- Shape the mochi while the dough is still warm; once cold, it firms up and cracks.
- Enjoy it on the day it is made—refrigerating makes the mochi turn hard.

## FAQ

### Can I use regular rice flour?
No. Regular rice flour lacks the required stickiness and will yield a crumbly dough rather than a stretchy one. You must use glutinous rice flour (sweet rice flour), commercially known as mochiko or shiratamako, which is available in Asian grocery stores.

### How do I make sweet red bean paste?
Soak 200 g of red adzuki beans overnight, boil them for 1 hour until tender, then mash them with 150 g of sugar and a pinch of salt over low heat until thickened into a paste. Alternatively, use store-bought canned red bean paste.

### The mochi is sticking to my hands—what should I do?
Dust cornstarch far more generously than you think you need onto the surface, your hands, and the dough itself. Keep a small bowl of cornstarch beside you and dip your fingers into it frequently. Also, warm mochi is much easier to handle than cold mochi.

### Can I use a steamer instead of a microwave?
Yes, and that is the traditional method: steam the mixture in a bowl placed inside a steamer basket for 20 minutes, stirring vigorously with a wet wooden spoon every 7 minutes. The texture is slightly smoother, but the microwave is much faster and delivers excellent results.

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Source: https://hanakoleah.com/en/japanese-cuisine/japanese-strawberry-mochi-daifuku
Edited by: Marwa Mohamed
Last updated: 2026-10-25