Daifuku is a popular traditional Japanese sweet; it is soft mochi with anko (sweet red bean paste) stuffing. There are many varieties of Daifuku, but it’s the same soft mochi exterior with different stuffing. During the spring time, Japanese confectionery shops sells a seasonal Daifuku with a whole strawberry as the filling, called Strawberry Daifuku (Ichigo Daifuku in Japanese). The combination of fresh soft mochi, sweet anko, and juicy and tart strawberry is a match made in heaven.
Today I’m beyond excited to announce that my Strawberry Daifuku recipe is being featured on the spring issue of Flavour Fiesta Magazine!
Divya is the author/cook/baker/photographer behind Flavour Fiesta and she issues beautiful quarterly online magazine about food and her recipes with beautiful food photography. Looking at her blog and how professionally it’s laid out, it’s hard to tell that Divya’s blog just had its first blogiversary this month. I’ve been closely following her for about half a year and I continue to grow my admiration toward her and her blog. Her strong dedication to improve what she does amazes me and I wish I had similar artistic talents.
Visiting her blog over the past few months, I could recognize her hard-working ethics toward her blog, especially with the food photography. I think I already work very hard on my blog consistently thinking of ways to improve. But I learned that she works even harder than I do after working this project with her. Not only she’s very detailed and thorough at what she does, but she’s also a generous person to kindly share her advice and tips for my food photography when I needed some help to improve. Her food is always so delightfully presented; the colors, flavors and textures always catch my eye and I can already taste the food simply by looking at her photos.
I’m so truly happy for her that this spring issue is already the third release of her online magazines and wish her continued success. It was really pleasure to work with such a creative and talented blogger and I fondly cherish my experience working with her.
Now please prepare a cup of coffee or tea and enjoy Divya’s Flavour Fiesta Magazine!
* My Strawberry Daifuku recipe continues after the image below.
Ingredients:
- 6 Strawberries
- 150g (5.29 oz) Anko (Sweet Red Bean Paste) (I used premade "Koshian" today)
- 100g (3 ½ oz) Shiratamako (Glutinous Rice Flour)
- 20g (2 Tbsp.) sugar
- 150 ml water
- Corn starch for dusting
Instructions:
- Hull the strawberries and dry completely with paper towel. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.
- Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.
- In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
- Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.
- First, microwave 1 minute (for 1200W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
- For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
- For the last time, microwave only 30 seconds. Now the mochi texture should look translucent.
- Sift corn starch on the tray and put the mochi on top.
- With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
- Put some corn starch on your hands and flatten and expand each mochi into a 3” round or square. Then put the anko covered strawberry on top of it, with the tip facing down.
- Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
- When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
- Serve at room temperature and they must be consumed within 2 days.
Notes
If you want to make more than 6 pieces, I highly recommend you to work in batches.
If you use the 120g Shiratamako package like I did, here’s the portion: 120g Shiratamako, 24g sugar, 180 ml (3/4 cup) water.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 165 comments… read them below or add one }
how delightful as always, Nami! YUM.
You are amazing! I love your strawberry dessert, just a perfect bite size sweet. Will go over and check out Flavour Fiesta Magazine. Thanks for recommending;-)
These are so beautiful! I definitely want to try this – strawberries must mean spring is here!
Amazing post! Thank you for your detailed instructions and pictures! I wish I were still working with Shen so he could bring me some to sample! I can’t wait to try the recipe for myself. I’ll be sure to let you know how it goes!
Congratulations on getting your recipe into the magazine, those strawberries look very tasty.
Congratulations on your feature, it is a beautiful magazine
As are these gorgeous treats…Happy Spring!
Congratulations on being featured – I’m familiar with the magazine and it’s lovely! The daifuku is stunning!
That looks so good Nami! I wish the Japanese restaurants carry them here too. Congratulations on the magazine! You truly deserve it!
Congratulations on the feature Nami! What an interesting recipe, I’ve never heard of this, but I do love strawberries. Gorgeous photos too.
I seen this beautiful Rice balls in Okashi cookbook and have bookmarked, look at your beautiful creation, look like I have to make this soon. Congrats on your great achievement , you are deserved and I am sure one day you can be success like her, keep it up!
Congratulations on being featured in the magazine!
Strawberry Daifuku looks delicious – what a great combination of textures and flavors.
I really need to find myself a Japanese market. These look adorable and I’d love to finally try a Japanese dessert!
Congrats on getting your recipe in the magazine. These little treats look tasty. The mochi reminds me of fondant is that what it is similar to?
I can smell spring! These daifuku are such lovely treats! I like the fact that it is also easy to make. You should start your Japanese cooking class soon:) Parents will enjoy making these with kids. And thanks for introducing us to Flavors Fiesta Magazine. It is indeed a lovely magazine with great photography!
Congrats on the featuring! Glad to discover Divya and her stunning magazine! Love your step by step photos! Did you use a tripod for shooting?
I always use a tripod for my final pictures (very occasionally I go free hand). Do you think it’s too blurry?
Oooh, those pretty little things are what I bought for my family when I was in Japan!:) Everyone loved it; and it seems like lots of the little tidbits/snacks there were mochi, LOL!:D
no freaking way??????????? i did a guest post today on daifukus!!!!!!!!! Thank you for your wishes and last comment. I had to comment on this coincidence.
I have always admired the beauty and originality of the many Daifuku treats I have seen through the years. These Strawberry Daifuku are no exception! Wonderful color and taste combinations! Thank you for sharing.
Congrats Nami on the feature..how exciting! will check it out for sure!
Your strawberry daifuku look so good! what a great treat and beautiful too!
Have a lovely day my friend!
So pretty Nami! I love the idea of a yummy strawberry in the middle!
These look amazing! I would eat the entire batch!
Congrats on your feature
WOW! I thought that it was white and dark choc at first. What a great combo of flavours. I wonder if I can buy these ingredients here
Oh my god, you make this? I should call you to make an order next time when I get a craving for ichigo daifuku.
This looks amazing Nami! Just saw these in the Flavor Fiesta and hopped over here. Beautiful photos!
Wow, well done on being featured for this beautiful dessert. I also loved the step-by-step tutorial, and I appreciate how much work that took!
Wow Nami – These are so beautiful! I didn’t know you could cook mochi in the microwave. I should try it. Thanks for the tips. Congrats on the feature! I will go over to check it out.
This is amazing, one of my favourite Jap treats.. Congrats for being feauted Nami! Well deserved and you do inspire us all
. Huggsssss, Jo
This looks like such a great snack. SO unique, and so beautiful, Nami!
Oohhh man, I love mochi and red bean! And surprise, a strawberry in the middle! Yummy! At a family party, I once had red bean paste sandwiched between shortbread – it was heavenly and I have not found a recipe for it online! Have you ever heard of it??
How beautiful these look, especially when cut open to reveal their surprise inside. Thank goodness spring is here — especially when there are such lovely treats as these.
That’s an exciting news that your recipe is published in the magazine. this is quite a unique snack but looks lovely.
Dear Nami,
Congrats on a wonderful recipe and getting it featured onto the magazine. This shows that your recipes work and your presentation is awesome. Well done!
Oh my goodness, Nami they look awesome! I love mochi and your step by step photos mean I’ll have to give them a go. Congrats on getting on the magazine =)
Congrats on being featured. Nice magazine. Strawberry Daifuku is beautiful.
This is lovely indeed! Congrats on the feature.
Beautiful Nami…
Congratulation for being featured in Divya beautiful magazine…
The clicks are awesome…
Nami I assume this is the rice flour dessert you mentioned to me a few weeks ago? OMG it looks amazing! I’ve never actually seen mochi with fresh fruits inside, though this makes great sense, I can just taste the juicy strawberry, sweet red bean paste and chewy mochi exterior!
Congrats on being featured in Flavour Fiesta, what a beautiful site! I admire people like you who are always thinking of ways to improve your blog, I have been slacking this year, though I did just update Weeknite Meal’s FB page (cover and thumbnail), feel pretty happy about that!
Wow your in the magazine now, I told you, you’ll be famous one day.
I just finished strawberry short cake, strawberry pie and of course strawberries in evry morning smoothie, but I still seem to have loads of strawberries ready to be transformed into another msterpiece. I am excited to try this Japanese delicacy. Thanks!
You keep whipping up recipes that I have never heard of but can’t wait to try, and these strawberries are no exception. I’ve got some glutinous rice flour in my cabinet right now – gotta pick up some strawberries!
Congratulations Nami! I adore daifuku! I think if I was your neighbour I’d be constantly “dropping by” to visit you!
I love your blog because I get to learn so much about Japanese cuisine – these are really gorgous and I am olny wishing I had one right in front of me right now!
So cool for your magazine feature! This is such a pretty dessert. I know you usually do savory dishes, but I think you should do more sweet as well because you always make the most beautiful desserts! Of course though, your savory dishes are beautiful too! Hope you’re having a great week!
I don’t know so many great things from Japanese cuisine! Those strawberries look so good.. Too bad I again can’t even imagine the taste..
i can imagine the chewy outer layer with the juicy strawberry! yummy!
Latest: Of LocaL Spiciness
That is an incredible looking dessert. The strawberries have been captured so beautifully. It looks light, elegant and incredibly tasty. What a great recipe! xx
Oh Nami! This is totally my kind of dessert… I love the Asian flavors of red bean paste and glutinous rice, but adding that to strawberries sounds phenomenal! And they’re so pretty too! Great post
And congrats on the feature!! 
Congrats on the feature! I can’t see anything about your photography that needs improving, but I understand always looking for ways to grow. Japanese desserts are so much simpler and always look elegant.
You’ve done it again, Nami. This looks sensational and would so love to try this. No wonder it’s featured in Divya’s gorgeous looking online magazine – bravo!
Nami these are so pretty. You always come up with so many unique ideas. These will be fun to recreate.
I too follow Divya and agree she is quite talented but so are you. I enjoy reading Flavour Fiesta as well. Her recipes and photos are fantastic. How nice to be a contributor to her magazine.
Holy smokes, what a cool dessert!
Nami this looks so adorable and delicious! I am drooling
Congrats on being featured in the lovely Flavor fiesta magazine. What a simple and elegant dessert !
I never try a fruit with this kind of covering, just trying to remember if I saw something similar in Japanese restaurants menu, but I couldn’t.
Nami, it’s one of the most beautiful and appetising desserts I have ever seen in my life. I think it might also be the first dessert where I like azuki bean paste! Somehow its presence seems perfect here! You can be sure I will test it as soon as local strawberries appear here, although I must say it looks a bit tricky to make for someone as clumsy as I am. Thank you for sharing this wonderful recipe!
Congratulations for your presence in the magazine! (I cannot believe you still think you need to improve your blog! For me it’s perfect!)
These look wonderful. I will try this weekened. Congrats on getting featured in Flavour Fiesta Magazine. I hope someday soon you get your own show on TV! Take care.
Congratulations on getting featured on Flavour Fiesta Magazine!! Wow, that’s awesome!! I have never seen this beautiful dessert… but it’s looks incredible. It looks really labor intensive with all the different steps, but I bet the end result is completely worth it.
Well done!
Oh Nami, I love mochi! And I’ve been wanting to learn how to make daifuku! Thanks for this recipe and making it seem so simple! I will try this soon. Congratulations on the feature! So well-deserved!
Congratulations on being featured. Now that I have finally made red bean paste and realized I love it, I can imagine how great those strawberries must taste. This is such a nice spring recipe.
Hi Nami – I love mochi so much – it’s such a delicious chewy, “gummy” treat – I bet biting in and getting the sweet flavour of fresh strawberries much be just wonderful and they look so pretty as well! I love them, and congratulations on being featured in Flavour Fiesta – really cool!
Nami-each and every project you make is a “work of art”…even with the pretty strawberries that is so unusual, and amazing to watch from your step-by-step directions. I could say I would be willing to make them if I could even understand some of those ingredients used in it. You have opened up a totally new “gastronomy” world for us with each and every recipe you feature!
Very impressive, and so creative:DDD
Congrats on the feature — lovely and talented Divya’s magazine should be on the stands all over
I need those daifuku — twenty to go, please?
Hi Nami,
Congratulations on being featured in Flavour Fiesta Magazine! =) I was drooling from the beautiful picture of the Strawberry Daifuku. I love mochi so I’m really happy you shared this easy step-by-step recipe. I can’t wait to try and make it.
Btw, have you tried J. Sweets in San Jose?
Hi Candice! Is that near Mitsuwa? I have only tried Benkyodo in SF. I will check out this place next time I go to Mitsuwa (little far so don’t go too often but I go sometimes.). Thanks for letting me know!
Congratulations on being featured Nami! Love the photos and these strawberries are adorable!
These look absolutely gorgeous!
Oh my goodness! What a delightful treat. Though, I can imagine having one or two turns into 20 quite quickly! You know a dessert is good when it’s that dangerous. YUM!
omg, i remember daifuku from my childhood visits to Japan! haven’t had them in a long time! your step-by-step guide is awesome! i know the time it takes to edit and put this together, so thank you, i appreciate it!
Congrats on the magazine feature! I like how the whole strawberry is used here, just beautiful.
Your strawberry daifuku look delicious! I’ve always wanted to try making these–we have several stores in the islands that make them–and after seeing your post, I’m feeling brave enough to try it! Thanks, Nami! And kudos on being featured in the magazine!
These are absolutely gorgeous Nami! I have to Pin this. I have a feeling that they will be all over Pinterest. This would be a really special little treat that would really impress. Congratulations on the magazine feature. Very well deserved!
Nami your photos make me feel like I can almost reach in and grab one. That would be great
Congrats on the magazine feature, I’ll stop by to check it out. My first experience making mochi didn’t turn out so great. I am going to bookmark your recipe so I can give it a try.
Oh wow nami thos strawberries look amazing, I ll try your recipe! Cool that your featured, your photos are very pretty!
Oh Nami, these are just beautiful–love the combination of the colors!
These look amazing! Wow Nami and photography is gorgeous!
I have never seen any dessert like this but it looks so good! Love the last photo Nami… Congrats of the feature
Looks so good can’t wait to try! Please check out my new blog: http://www.foodwinemine.com
MMMMM! That’s a funny name to me, but a seriously beautiful and delicious sounding treat! I have those same fun little white dishes – I think that might just be a “sign” that I’m supposed to make these funny-named incredibly delicious strawberries, what do you think?
Thank you for the education about strawberry daifuku, and congratulations on your feature in Flavour Fiesta magazine, Nami! What an exciting accomplishment for you! These little treats are well deserving of a mention in the magazine. Great job on them, and thank you for continuing to visit my blog as well!
ああーこれ食べた～い！ かなり美味しそう！作り方も解りやすいし、写真もきれい。100点満点！
Love love love love them!!!
I made them only once with a Japanese macrobiotic cooking teacher and she also make the anko without sugar (used dates instead of sugar) and sugar syrup for the glutinous rice. we also made it on the stove… I found it quite difficult, in fact I haven’t made it since and it is a pity that now I cannot just grab one of yours from the computer screen!!
Nami, I have posted about a lovely Japanese recipe ebook which is also a fundraiser for Japan’s recovery efforts, please have a look and spread the word if you can, the post is this one
http://alessandrazecchini.blogspot.co.nz/2012/03/pine-nut-tofu-sauce-and-japanese-recipe.html
ciao and arigato
Alessandra
Oh, these berries are gorgeous, Nami!!! You DO make marvelous sweets…I’m loving these little gems. And congrats on the feature in Flavor Fiesta…so wonderful!!!
So beautiful! They looks delicious, and the pictures are so pretty too!
What an intriguing dessert. I’d have to taste the before I would commit such a specialized technique.
Congratulations on being featured on Flavour Fiesta! The Daifuku (love the name) is a new and interesting recipe to me. I’m curious to try and find out what the red bean paste tastes like, having seen it in many Asian desserts. It looks absolutely delectable.
Very unique, never heard of this. This is the Japanese (and healthier) version of choc coated strawberries
Congratulations, Nami! The dish and the photos are amazing and I think I need to get some pointers from on how to take beautiful shots like this. Good job my friend!
These look simply mouth watering! Your photos and dishes always inspire me. Congrats on the feature!
All new to me and so very charming! This is a lovely way to greet spring… and the coming berry season!
Clearly worth the work, these strawberries are gorgeous and sound so delicious, Nami!! Love. x
Congrats! this is one of my favourite!!! The photo is great too!!!
Every time I come here, I learn a new dish! These looks so cute and would be lovely for a party.
Divya did such a fantastic job with the magazine and I am go glad we worked together in it!
Congratulations Nami! next step your own printed cookbook!
These strawberries are probably one of the cutest covered strawberries I’ve seen in a long time.
I tried strawberry daifuku for the first time at my old job when the chairman of the company brought a box of these from Japan. They were amazing! I am so glad that I can make them quite easily at home with your great instructions. Thank you, and congrats on your feature in Flavour Fiesta!
lovely! Cannot wait to try this classic snack!
Congrats on your feature, Nami! This is so beautiful!
This so beautiful and I know the taste is delicious as I have eaten mochi and love it, so I know I am going to love daifuku even more! Congrats on your feature, you are going places!:D
Congratulations Nami, I can see all your hard work has paid off. You never cease to amaze me. Everything is just stunning, and I can just imagine how good it is.
Congratulations Nami! very well deserved!
The recipe and the picture are simply stunning. I love the setting, the light, the depth of fiield..everything about it!
Congratulations on being featured on Flavour Fiesta Magazine! Well deserved recognition. You’re recipes and photography are always top notch!
These Strawberry Daifuku are so adorable. I know my kiddo would love them. This sweet treat got all of their favorite ingredients, all in one beautiful little package. Thanks for the detail instructions on how to make them.
Congratulations Nami on being featured.
I absolutely love daifuku but have never made it myself. Your step by step pictures leave me inspired to try it over the weekend.
Well done Nami! You are truly exceptional! And I simply love love love these photos, not to mention how delicious these daifuku looks! Is the flour you use the same as the normal glutinous rice flour?
Nami, I looooooove mochi, but have never tried to make my own daifuku. I have to now! These are gorgeous, and congratulations on the feature!
I absolutely love strawberries, so this definitely interest me. I think I will have to try this out when it get a bit warmer. I absolutely love this
Congratulations on another feature Nami – you are becoming quite famous!
Mandy
Your pictures as always are brilliant – you put so much work into your beautiful posts and these are the most divine strawberries I have ever seen – brilliant dessert.
Nami, I can’t tell you how special these are–and congrats on your feature! Hmm, dare I try making these for my Japanese friends so I can impress them?
You’ve made it so easy with your illustrated instructions. These are superb!
おはようございます！
イチゴ大福は作ってみたいけど、まだ作った事のない一品です。
すご〜〜〜く美味しそうです。
それと、今はコメント欄を閉じています。
この前、かなり酷いコメントが入って、そのまま閉じてしまいました。
珍映像特集、楽しんで頂けて嬉しいです（笑）でも、今日で終ってしまいます
Those strawberries look like little red hearts Nami , they are amazing!
Completely different from anything I have seen! I am not sure I can find these ingredients here in Greece so I guess I will have to visualize how it tastes! They look very cute and tasty!
We share our love for red beans. Isn’t it just so so delicious. Luckily it is healthy too. I have never tried strawberry daifuku but i’ll surely love it because all three components of it. Lovely photos, nami. Congratulations on the magazine feature.
this is awesome. I’ve heard of a lot of people using microwave to make mochi but your instructions make it so easy. When I make my mochi again next time I’ll definite try the microwave method instead of steaming method. And the strawberry stuffing is just purely divine. Great recipe!
Congrats on your feature! I will check out the fiesta magazine. Your ichigo daifuku looks beautiful! I have a box of mochiko in the pantry but have yet to attempt making mochi. You make it look simple.
Nami, these are incredible! The contrast between the layers, the plating, the photos – all so gorgeous! I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…
What a great spring treat! Your daifuku look so pretty and delicious. I love the texture of mochi.
Cheers,
Rosa
Wow..this is simple exquisite..such a simple way to have an exotic treat ready in a jiffy!
I am so excited that you showed how to make mochi. It is one of my most favorite things ever!!!! This dessert looks amazing.
I think im gonna like this ! i will see the next weekend for this project–looking forward!
I never saw anything like before in my life… so unusual and so beautiful!
MOCHI~!
I went to the asian supermarket today and just had taro mochi!
I don’t know what it is about that gooey texture but I’m genuinely in love with it.
There is something similar in Vietnamese cuisine. Little green ‘cakes’ with white bean filling that are terribly difficult to make. You kind of have to wrap the still hot green liquid in cling film/plastic wrap and it only becomes firm while cooling off. Super tricky!
Thanks to you, I now know how comparably easy it is to make mochi (at least it looks easy when you do it. Teehee). I imagine in tasting scrumptiously fresh combined with strawberries. Just a little question: What exactly is the difference between a mochi and daifuku?
Hi Tobias! I love any kind of mochi and it’s dangerous sweets to be around me. Daifuku is short for Daifuku Mochi, a kind of mochi. Mochi is glutinous rice cake and there are many kinds. Daifuku is the one with round and filling inside, most commonly red bean paste.
This sounds fun to make, and really delicious! I love any sweet treat, but I adore unique sweet treats:-) Congrats on being featured in Flavour Fiesta Magazine, so well deserved:-) Take care, Terra
Wow! These look amazing, Nami! So impressive
Have a great weekend!
Oh my! A delicious little bite of heaven! You’re killing me Nami!
congratulations Nami, you deserves the best…Those little strauberry bites are so easy and delicious, thanks so much for sharing.
I must find and buy anko (or make it) – it’s been decided. I definitely want to try these. Congratulations on the online mag feature
I love Divya’s blog
omg that looks awesome..
i recently went to a place that makes icecream mochi.. im totally going to use thiis recipe and try making the icecream mohci .. cheers~~
Congratulations on being featured in Flavour Fiesta, Nami! My daughter is going to flip for these – she loves mochi, and your photos are fabulous
Those are just so pretty! Love the flavor profile.
LL
OMG!!! I loooove strawberry mochi! Nami you are so amazing! Can’t believe you made this! It’s such a stunning dessert! Bet it tastes even better. I love anything made out of glutinous rice flour
Nami, congratulations on the feature. You are great! These Strawberries look scrumptious!
菜美さん
すっごいおいしそうなイチゴ大福！そして皮が薄くて、あんこも均一で、なんて綺麗なの～！ホームメイドなんて信じられない。売れますよ、これ(笑)。
和菓子屋さんにイチゴ大福が並び始めると、「あ、春が来た」と思います。私もあんこだいすき人間なので、菜美さんと食べ歩きしたら、好みが似てて楽しそうですよね♪
菜美さんのイチゴ大福を紹介してくれた方のブログもみました。柔らかい色で統一されていて、ステキ！feature、おめでとう！！
こちらは、昨日くらいからようやく10度を越す気温になったけれど、まだまだ寒いです。梅は咲き始めてますよ。菜美さんが帰国する頃、本当に満開の時期かもしれないよ～:-)
Congratulations on your featured recipe, Nami! All of us know that you really really work so hard here and every time it’s better, especially your pics! Keep it up! Hope to learn some tips from you!
This is an interesting way of eating strawberries and with my favorite red bean! Gotta make this soon!
PS: Can I use other brands of glutinous rice flour if I couldn’t get the one that you used? Will the taste/texture of the mochi be different?
Hi Lyn! You can use other brands of glutinous flour.
I have never used other brands than the ones I have in my Pantry page, but those three worked the same way, so I assume it should work just fine. Let me know if it turns out otherwise.
Tks so much Nami! Will let you know how mine turns out.
I’m still short of strawberries.
Have a great week!
These daifuku look great
I’ve never seen them with a whole strawberry! Very yummy! last time i made daifuku at home…they turned really hard and Mr Bao wasn’t really willing to eat them hahaha so this time definitely gonna take your advice and do it your way ~
Congratulations on the feature! Great blog! I just checked her out!
What a beautiful little treat (with a great surprise inside!) – I think this is a great way to start my way into eating mochi!
I adore mochi, but I have never tried strawberry daifuku, even though I know that it’s one of the most popular daifukus around. I should really give this a try one day…! Thanks for the recipe
.
looks delicious!!! congratulations on the magazine article!
Those strawberries just sing to me: eat me, eat me
. You are a pro, I tried making mochi a while ago and failed miserably – it was so difficult. I am so amazed by your mochi coating!
Thanks for the tutorial. The strawberry daifuku looks delicious. Do you know if there are any matcha-flavored daifuku? I have some anko and some matcha powder and was wondering if I should make strawberry daifuku with matcha or would that be strange?
Hi Emi! Nope, it is not strange at all. There are Matcha flavored Daifuku and it’s common. However, I’ve never seen Matcha Daifuku that has a strawberry in it. I think it’s great and I’d love to try it myself.
wow there where so good
Hi Nami-san,
This post is awesome! Ate this strawberry daifuku in Japan called 雪莓娘 and totally fell in love with it! I am so excited to able to try making this myself!
May I know if I can use shiratamako for dusting in place of corn starch?
Thank you.
Hi Aya-san! The first time might be difficult handing with sticky mochi texture, but you will get used to it. It’s so delicious!!
Shiratamako is very coarse so it does not work for duting purpose. If you see #3 pictures carefully, you can see how big each piece of shiratamako is. Hope you can find potato starch or corn starch.
Nami san, konnichiwa! I have made this numerous times now and I LOVE the results! Thank you so so much for posting this recipe. I made your pork and shrimp wontons and love that recipe as well
. Hontou ni arigatou!
Hi Aya-san! Thank you for trying this recipe and wontons! I’m happy you like them.
Arigato for your feedback!
Nami, this is one of my favourites!
there’s a typo at the end of the post. should be 180ml (3/4 cup) instead of 80 ml. Thanks for sharing!
Hi Joyce! Thank you so much for noticing my mistake! It’s fixed now. I really appreciate it!
These look so delicious! I love the detailed photos!
Hi Nami, recently I started viewing your recipes on your website I found through google, and they look delicious! I want to try this recipe but I’m not really fond of using the microwave. Is there any other alternative? Thanks a lot!!
Hi Noelle! Thank you so much for your encouraging words and compliments. Yes, you can steam instead of microwave. It gets a little tricky, but that’s the traditional method while nowadays microwave became more common method for housewives. Use your steamer – but wrap in a cloth so you can remove easily. I’m not sure how long you need to steam, but should be longer than microwave. When mochi looks clear, it’s ready to take it out. Hope this helps.
Hello! I’ve been looking for a mochi recipe and I want to try this one. But I don’t have a microwave! Is there another way to cook the flour? Thanks!
Hi Jeanne!
You can steam instead of microwave. That’s the traditional method. Using a steamer, cook the mixture in a cloth so you can remove easily when it’s done. When mochi looks translucent, it’s ready to take it out. Hope this helps!
Thank you so much for sharing this delicious recipe for Daifuku!
Thanks Mirian!
Hi Nami,
I meant to make something like yours!! lol
Just followed you through your Pinterest photo. This looks absolutely delicious and so well presented. I made my own version of this a long time ago (like 6 years ago) and I almost failed it.
http://mykoreankitchen.com/2007/02/02/strawberry-rice-cakes-for-my-valentine/
I should try it again using your recipe! It looks fantastic!
Hi Sue! I hope you will like my recipe. Since you’ve made it before, you know which part is tricky etc. It’s pretty easy to work with once you try to make it. My first time was not as successful too. I guess practice makes perfect.
Hey nami this recipe looks absolutely nice. I have some questions to ask,is it ok if i change the flour with mochiko instead of shiratamako?will the steps different?and also to microwave it in what degree celciys?thankss
Ps:sorry i’m beginner
Hi Novi! Thank you for asking! Yes you can use mochiko instead of shiratamako. I’ve never used it so you might need to read the instruction. But it should work the same as shiratamako. My microwave is 1200 watt. Hope this helps.
hi , can i steam the shiratamako mixture ?
Hi Kit Wai! Yes, you can.
Very nice！！！
These are so impressive, Nami! I also didn’t know that mochi could be made with glutinous rice flour and water– for some reason I assumed it could only be made the way I’ve seen it done in Japan: lots and lots of pounding of the mochi rice! (But it makes perfect sense that you could grind it in to rice flour first, and then add water, now that I think about it…
) And your step-by-step photos seem very helpful, as always!
{ 6 trackbacks }