📝 About This Recipe
Experience the sublime harmony of textures with this traditional Japanese confection, featuring a succulent whole strawberry cocooned in velvety red bean paste and wrapped in a cloud-like layer of chewy mochi. Originating in the 1980s as a modern twist on ancient wagashi, this treat perfectly balances the natural acidity of fruit with the earthy sweetness of azuki. Naturally gluten-free and elegantly simple, these gems offer a sophisticated bite of Japanese culinary artistry that melts in your mouth.
🥗 Ingredients
The Fruit Core
- 6 pieces Fresh Strawberries (medium-sized, firm, and ripe)
The Sweet Filling
- 150 grams Koshian (Smooth Red Bean Paste) (store-bought or homemade)
Mochi Dough
- 100 grams Shiratamako (Glutinous Rice Flour) (Japanese short-grain sweet rice flour for best texture)
- 2 tablespoons Granulated Sugar (helps keep the mochi soft)
- 150 ml Water (room temperature)
- 1/2 cup Potato Starch (Katakuriko) (for dusting and preventing sticks)
👨🍳 Instructions
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1
Wash the strawberries thoroughly and remove the green hulls. Pat them completely dry with a paper towel; any moisture will make the assembly difficult.
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2
Divide the red bean paste (Koshian) into 6 equal portions (about 25g each) and roll them into smooth balls.
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3
Flatten a ball of red bean paste into a small disc and place a strawberry in the center, pointed side up. Gently wrap the paste around the strawberry, leaving the very tip of the strawberry exposed if you like, or covering it completely. Repeat for all 6 and set aside.
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4
In a medium microwave-safe glass bowl, whisk together the shiratamako and sugar until well combined.
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5
Gradually add the water to the flour mixture, whisking constantly until the mixture is smooth and the rice flour granules have completely dissolved.
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6
Cover the bowl loosely with plastic wrap and microwave on high (1100W) for 1 minute. The mixture will start to look translucent in some areas.
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7
Remove from the microwave and stir vigorously with a wet silicone spatula. The dough will be sticky and uneven.
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8
Cover and microwave for another 45 seconds. The dough should now look translucent and very glossy.
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9
Give the dough one final, energetic stir. If it still looks opaque or white, microwave for an additional 30 seconds until it reaches a uniform, gummy consistency.
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10
Generously dust a clean work surface or baking tray with potato starch. Transfer the hot mochi dough onto the starch.
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11
Dust the top of the dough and your hands with more starch. While the dough is still warm (but safe to touch), flatten it and cut it into 6 equal pieces using a dough scraper or knife.
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12
Take one piece of mochi, flatten it into a 3-inch circle, and place a bean-wrapped strawberry in the center (tip facing down).
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13
Carefully pull the edges of the mochi up over the filling and pinch the seams together at the top to seal. The warmth of the dough helps it fuse.
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14
Turn the daifuku over so the seam is on the bottom. Gently shape it into a nice round sphere between your palms.
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15
Brush off any excess starch with a soft pastry brush and serve immediately at room temperature.
💡 Chef's Tips
Use Shiratamako rather than Mochiko if possible; its coarse granules produce a much more refined, elastic, and silky texture. Keep your hands and work surface well-dusted with potato starch at all times, as mochi is incredibly sticky. Work with the mochi while it is warm; once it cools completely, it loses its elasticity and becomes difficult to seal. If the red bean paste is too soft to handle, refrigerate it for 20 minutes before wrapping the strawberries. Avoid storing daifuku in the refrigerator as the rice starch will undergo retrogradation and become hard; eat them the same day for the best experience.
🍽️ Serving Suggestions
Pair with a steaming cup of Matcha or hot Sencha green tea to balance the sweetness. Serve on a dark ceramic plate to make the white mochi and red interior pop visually. Dust with a tiny pinch of Kinako (roasted soybean flour) for a nutty aroma. Slice one in half vertically with a sharp, slightly wet knife to showcase the beautiful cross-section before serving. Accompany with a few slices of fresh ginger or pickled plum for a traditional palate cleanser.