5 from 16 votes
Strawberry Daifuku 苺大福
Strawberry Daifuku are soft mochi rice cakes filled with sweet white bean paste surrounding a whole strawberry. The daifuku outer layer is made from shiratamako flour, sugar, and water, cooked briefly in the microwave to form a sticky, translucent mochi dough dusted with potato starch. Each mochi circle wraps a sweetened strawberry ball, creating a chewy, sweet dessert with fruity juiciness.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
240 kcal
Course:
Dessert
Cuisine:
Japanese
Ingredients
- 180 g shiratamako
- 30 g sugar
- 200 ml water
- potato starch potato starch *1, Katakuriko
- 180 g sweet white bean paste *2
- 6 strawberry medium sized
Instructions
- wash the strawberries and cut off stems.
- Divide the white bean paste into 30g balls.
- Flatten the white bean paste and place a strawberry (pointy end down) on the center.
- wrap the strawberry with white bean paste and shape it back into a round ball. Set aside
- Place Shiratamako and sugar in a large heat proof bowl and add water.
- Stir and mix well
- Cover with cling wrap and microwave for 1 minute and 30 seconds to 2 minutes depending on the microwave. It should look partly floury and partly should be starting to resemble mocha texture.
- Take the bowl out of the microwave, stir well with a wooden spatula and microwave further for 1 minute. The mochi should look translucent.
- Scatter enough Karakuriko (potato starch) on the rolling mat and empty the mochi from the bowl onto the starch
- Divide the mochi into 6 pieces and roll out flat till each circle is around 10 cm in diameter.
- Place the white bean paste wrapped strawberry (strawberry tip facing down) on the rolled out mochi.
- Gather the edge of mochi wrapping and wrap the strawberry with mochi using well dusted hands.
- Close the mochi ends at the top with your well dusted finger and shape it into a nice round shaped daifuku mochi.
- Repeat the above process for the remaining mochi and strawberries.
Cup of Yum
Notes
- Use at least 1/2 cup of potato starch to prevent mochi from sticking during shaping.
- If making white bean paste from scratch, prepare it in advance to allow proper texture and sweetness.
Nutrition Information
Serving
2g
Calories
240kcal
(12%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Sodium
2mg
(0%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin C
7.1mg
(8%)
Calcium
9mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 240
% Daily Value*
| Serving | 2g | |
| Calories | 240kcal | 12% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Sodium | 2mg | 0% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 9mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.