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This Strawberry Daifuku Recipe Is for Everyone Missing Japan

Talia Cortez (@taliacor)

Talia Cortez (@taliacor), Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

Daifuku (or daifukumochi) are Japanese mochi balls stuffed with sweet filling—usually anko or red bean paste. It comes in different flavors; but during strawberry season at the start of the year, ichigo, daifuku, or strawberry mochi, rules the stands. At its most basic, it’s the typical daifuku, just topped with fresh strawberries. Though it can also include other ingredients like cream and chiffon.

We obviously can’t fly to Japan right now. (And it’s not even strawberry season here nor there.) But thanks to the Internet—aka TikTok, where we got the inspiration for this recipe—and GMO’s, we’ve found a way to make strawberry daifukus at home.

Red bean paste isn’t always so easy to find. So we’ve tweaked this recipe to use a strawberry-flavored cookie dough-like filling. It brings out even more strawberry-ness into each bite and makes the dessert all-in-all more wholesome. If you’d like to go all in on the experience, we suggest pairing your daifuku with a hot cup of tea.

Strawberry Daifuku Recipe

Difficulty

Medium

Serving Size

2-4 people

Active Time

1 hr

Total Time

1 hr

Special Tools

  • Stand mixer
  • 3-inch cookie cutter

Filling

  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1 tsp. vanilla
  • 3/4 cup flour
  • 1 tbsp. milk
  • 1/4 cup strawberries, chopped into small pieces

Mochi

  • 6 tbsp. glutinous rice flour
  • 2 tbsp. sugar
  • 6 tbsp. water, warm
  • 1/2 tsp. red food coloring
  • 1/4 cup cornstarch

Topping

  • 6-8 small whole strawberries, tops removed

Instructions for Strawberry Daifuku

  1. In a stand mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until light and fluffy, about 5 minutes.
  2. Mix in flour, salt, milk, and chopped strawberries until combined.
  3. Scoop into golf ball sized pieces and place on a baking tray.
  4. Refrigerate until ready to use.
  5. In a large heatproof bowl, whisk together glutinous rice flour and sugar.
  6. Add the water and food coloring and whisk until well combined.
  7. Loosely cover bowl in plastic wrap and microwave for one minute.
  8. Remove bowl from microwave and stir well with a rubber spatula.
  9. Cover again and heat for 30 more seconds, then remove from microwave and stir. Mochi should be extremely thick.
  10. Dust a baking sheet with half the cornstarch then pour mochi mixture over top.
  11. Cover the mochi in the remaining cornstarch then leave to cool for ten minutes.
  12. Roll mochi into a ¼ inch thick slab, then cut into circles using a 3-inch cookie cutter.
  13. Take the filling and place a piece in the center of one piece of mochi.
  14. Wrap the filling in the mochi tightly, pinching the edges to seal.
  15. Repeat until all mochi is used.
  16. Cut into the tops of the mochi with scissors.
  17. Stuff the opening with a whole strawberry and serve.

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