The ultimate dream team: strawberry and mochi!
Ingredients Used to Make Strawberry Daifuku (Mochi)
Ingredients Used to Make This
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Sweetened Red Bean Paste (a.k.a. Koshi An): I eat this stuff by spoonfuls! It’s a versatile ingredient that goes inside my sweet rice mochi recipe as well my tofu mochi recipe, but it’s also used as fillings inside sweet breads, pancakes, cookies and more. You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon). There are Fine and Coarse kinds (I used coarse).
or,
- Sweetened White Bean Paste (a.k.a. Shiro An)
You’ll also need one of these mochi dough (click links for recipe):
What if you don’t have homemade mochi?
No problem! You can buy pre-made mochi squares if you don’t want to make your own.
They’re usually sold as “kirimochi” – precut, shelf-stable mochi that comes in individual packages. You can buy them in Asian grocery stores but you can also buy them online, such as Amazon.
You just have to microwave them for 30-ish seconds before using them
Some links below:
Satoh’s Kirimochi (Rice Cake) 35.3oz
Eden Sweet Brown Rice Mochi, sold in a 10.5-Ounce Package
And you’re now ready to start shaping the mochi!
How to Shape
How to Shape Strawberry Daifuku Mochi
Step 1:
Cover the strawberries with the sweetened red bean paste and roll into balls. Set aside.
Step 2:
Take a few mochi squares and microwave until warm (about 10-15 seconds, more if from frozen)
Step 3:
Once warm, the mochi will be stretchy. Stretch so that the mochi is about the size of your palm.
Step 4:
Wrap the mochi dough around one of the strawberry-red bean paste balls and pinch the edges tightly to seal. (TIP: You can use scissors to cut off the excess mochi.
Step 5:
Roll and press the finished mochi between your palms to finish shaping.
Step 6:
Once the mochi cools slightly (no longer warm) you can use a sharp knife to cut the mochi in half
Recipe Variations and Optional Add Ins:
- Strawberry tends to be everyone’s favorite fruit mochi, but you can also wrap other soft fruits with mochi, like peeled mandarin oranges, kiwi, grapes and banana. You can get a pretty good idea of it by searching for “fresh fruit mochi” on the web.
How are you supposed to eat mochi?
- This mochi is best when eaten right after it’s made. Once it’s dried out or refrigerated, the mochi texture loses the chewy, supple texture and becomes waxy and hard. It’s not very yummy…
How to Store
- Unfortunately, this is one mochi that does NOT store well in the fridge or freezer (it’s because of the strawberry). You should aim to eat this immediately or at least within 6-12 hours.
Final Tips
- Dried out mochi does NOT taste good. When shaping the mochi, either keep the mochi covered in plastic wrap or a wet kitchen towel to keep it from drying out. After the mochi are made, store them inside an air-tight container.
You Might Also Like these Mochi Recipes
Strawberry Daifuku Mochi
Ingredients
- 1/2 Recipe Sweet Rice Mochi (Using a Mochi Maker)
- 8 medium strawberries
- 1/2 pkg sweetened adzuki beans
Instructions
- Cover the strawberries with the sweetened adzuki beans and roll into balls
- Take a few mochi squares and microwave until warm (about 10-15 seconds, more if from frozen)
- Once warm, the mochi will be stretchy. Stretch so that the mochi is about the size of your palm.
- Wrap the mochi dough around one of the strawberry-adzuki balls and pinch the edges tightly to seal. (TIP: You can use scissors to cut off the excess mochi.
- Roll and press the finished mochi between your palms to finish shaping.
- Use a sharp knife to cut the strawberry daifuki in half
Bora, this is my favorite type of mochi ever! 😸