Ichigo Daifuku (Strawberry Mochi, いちご大福)

Ichigo Daifuku (Strawberry Mochi, いちご大福)

Ichigo Daifuku is one of the most popular Japanese sweets (Wagashi, 和菓子 in Japanese) in Japan. The combination of Ichigo (Strawberry), Anko (Sweet red bean paste) and Daifuku (A small round Mochi) is so good. Sweet and a little sour flavors from Ichigo Daifuku would melt in your mouth.

We also have some Ichigo Daifuku Ice Creams with custard creams instead of smooth red bean paste which are very famous in Japan.

The history of eating Ichigo Daifuku dates back to the Showa period in Japan.
However, there are a lot of theories as to who invented Ichigo Daifuku.
It is certain that Ichigo Daifuku is relatively new.

When I made Ichigo Daifuku, I made some mistakes. I highly recommend using small strawberries instead of big ones. In this way, you can wrap the strawberries easily with Koshian and Mochi dough. Also the Mochi dough is very sticky. It is better to heat and knead the Mochi dough completely. I added other notes in the procedure below.

Making Ichigo Daifuku is actually easy except for the sticky and shaping Ichigo Daifuku parts. You would enjoy making it with your family and/or friends.

Ingredients (2 plates):

  • 4 big strawberries (about 6-8 small strawberries)
  • 6 tablespoons Koshian (Smooth red bean paste)
  • 6 tablespoons Shiratamako (Glutinous rice flour)
  • 8 tablespoons water (120ml, about 1/2 US cup)
  • 4 tablespoons sugar
  • 2-3 tablespoons Katakuriko (potato starch, as you like)
  • Some strawberries for decorations (If you like)

-> See picture A.

Picture A: Top; Strawberries, Left; Shiratamako, Middle Left; Koshian, Middle Right; Katakuriko, Right ; Sugar

Here is how to make it at home. Cooking time is about 20 - 30 minutes.

  1. Divide Koshian into 4 pieces and roll them into balls as shown in a picture. -> See picture B.
Picture B

2. Flatten Koshian with your palm as shown in the picture. -> See picture C.

Picture C
  1. Wrap strawberries by Koshian one by one as shown in the picture. Set them aside. -> See pictures D & E.
Picture D
Picture E
  1. Put Shiratamako in a bowl. Add 6 tablespoons of water and mix thoroughly. Then, add sugar and 2 tablespoons of water, and mix thoroughly. -> See pictures F, G, H & I.
Picture F
Picture G
Picture H
Picture I
  1. Put a plastic wrap on top of the bowl and microwave for a minute with 1100W (*Heating time may vary and depending on your microwave). -> See pictures J & K.
Picture J
Picture K
  1. Meanwhile, put Katakuriko in a rectangular baking tray. -> See picture L.
Picture L
  1. Put mochi dough in the baking tray from step 6 and put Katakuriko on mochi dough. Divide the dough into 4 pieces. -> See pictures M & N.
Picture M
Picture N
  1. Put a lot of Katakriko on your hands and Mochi dough. Knead the dough by hand and roll the dough into balls. Flatten them with your palm one by one as shown in the picture. (*Please note that the mochi dough is very sticky. I recommend putting Katakuriko on your hands and the mochi dough a lot and occasionally.) -> See picture O.
Picture O
  1. Wrap strawberries from step 3. by mochi dough one by one as shown in the picture. -> See picture P.
Picture P
  1. Cut Ichigo Daifuku into half and put on the plates.