Japanese Matcha & Strawberry Daifuku Mochi (Ichigo Daifuku)
Japan's most beloved seasonal confectionery: sweet, chewy, pillowy steamed glutinous rice mochi infused with Uji ceremonial green tea, enveloping a whole ripe strawberry wrapped in smooth sweet red bean paste (Koshian).
Ingredients
Matcha Mochi Dough
- 1.5 cups sweet glutinous rice flour (Mochiko / Shiratamako)
- 1.5 tbsp ceremonial grade Japanese matcha powder
- 1/2 cup granulated sugar
- 1.25 cups water
- 1 cup potato starch or katakuriko (for dusting)
Strawberry & Anko Filling
- 8 large fresh sweet strawberries, washed, hulled, and patted completely dry
- 200g sweet red bean paste (Koshian or Tsubuan)
Instructions
Wrap Strawberries in Red Bean Paste
Divide sweet red bean paste into 8 equal balls (approx. 25g each). Flatten each ball into a small disc and wrap around a strawberry, leaving the pointed tip slightly exposed. Set aside.
Make the Matcha Mochi Dough
In a microwave-safe glass bowl, whisk mochiko flour, matcha powder, sugar, and water until completely smooth without any lumps.
Cook the Mochi
Cover bowl loosely with plastic wrap and microwave on high for 2 minutes. Stir with a wet silicone spatula, cover, and microwave for another 1 minute until dough becomes translucent, elastic, and glossy.
Dust and Divide
Dust a clean work surface generously with potato starch. Turn the hot mochi dough out onto the starch and dust the top. Roll dough out gently to 5mm thickness and cut into 8 equal round portions.
Wrap and Seal
Take a piece of mochi, place an anko-wrapped strawberry tip-down in the center, and gently stretch the mochi over the base, pinching the edges together tightly to seal. Turn upright and dust off excess starch.
Nutrition Facts
* Based on a 2,000 calorie diet.