You can make ichigo daifuku just by microwaving the mochi dough — so easy! The sweet-tangy strawberry and red bean paste combo is just perfect together♪
Ingredients
8 servings- Strawberries8 (12)
- Smooth or chunky red bean paste (koshian or tsubuan)240g (360g)
- Shiratamako (glutinous rice flour)100g (150g)
- Sugar50g (70g)
- Water120cc (180cc)
- ★Katakuriko (potato starch)2 tbsp
Directions
30 min- 1
Wash the strawberries, pat them dry, and remove the stems.
- 2
Divide the smooth or chunky red bean paste (240g for 8 pieces / 360g for 12 pieces) into 30g portions.
- 3
Place 30g of red bean paste on a piece of plastic wrap, set a strawberry in the center, wrap the paste around it, and shape into a round ball. Repeat for all portions.
- 4
In a microwave-safe bowl, combine shiratamako (100g / 150g) and water (120cc / 180cc) and mix until fully dissolved. Add sugar (50g / 70g) and stir well.
- 5
Cover the bowl and microwave at 600W for 2 minutes (2 min 30 sec for 12 pieces). Remove and stir thoroughly.
- 6
Cover again and microwave for another 1 minute 30 seconds (2 minutes for 12 pieces). Stir well.
- 7
Once the mochi dough turns translucent, transfer it onto a tray or surface dusted with the ★ potato starch (2 tbsp).
- 8
While still warm, coat your hands generously with potato starch and divide the dough into 8 pieces (12 pieces). Be careful — the dough will be very hot!
- 9
Flatten each piece of mochi into a circle, keeping the center slightly thicker. Place one of the red bean-wrapped strawberries from Step 3 in the center, wrap the mochi around the bottom, and shape into a round ball.
- 10
Coat both hands evenly with potato starch, then gently roll each ball between your palms to smooth the shape. Your ichigo daifuku are ready!
- 11
If making 12 pieces, extend each microwave heating time by 30 seconds.
- 12
For a different look, you can wrap just the red bean paste, snip a small opening on top with scissors, and place a strawberry in the cut — it makes for an adorable presentation!
Tips
If using chunky red bean paste (tsubuan), lightly mash it with a potato masher beforehand for a smoother finish. Smaller strawberries are recommended as they are easier to shape neatly. Microwave wattage varies, so adjust the heating time as needed until the mochi dough is fully translucent.
Nutrition
Per serving- Calories140 kcal
- Protein2.3 g
- Fat0.2 g
- Carbs31.9 g
- Sodium0 g
You can make ichigo daifuku just by microwaving the mochi dough — so easy! The sweet-tangy strawberry and red bean paste combo is just perfect together♪
Ingredients
8 servings- Strawberries8 (12)
- Smooth or chunky red bean paste (koshian or tsubuan)240g (360g)
- Shiratamako (glutinous rice flour)100g (150g)
- Sugar50g (70g)
- Water120cc (180cc)
- ★Katakuriko (potato starch)2 tbsp
Directions
30 min- 1
Wash the strawberries, pat them dry, and remove the stems.
- 2
Divide the smooth or chunky red bean paste (240g for 8 pieces / 360g for 12 pieces) into 30g portions.
- 3
Place 30g of red bean paste on a piece of plastic wrap, set a strawberry in the center, wrap the paste around it, and shape into a round ball. Repeat for all portions.
- 4
In a microwave-safe bowl, combine shiratamako (100g / 150g) and water (120cc / 180cc) and mix until fully dissolved. Add sugar (50g / 70g) and stir well.
- 5
Cover the bowl and microwave at 600W for 2 minutes (2 min 30 sec for 12 pieces). Remove and stir thoroughly.
- 6
Cover again and microwave for another 1 minute 30 seconds (2 minutes for 12 pieces). Stir well.
- 7
Once the mochi dough turns translucent, transfer it onto a tray or surface dusted with the ★ potato starch (2 tbsp).
- 8
While still warm, coat your hands generously with potato starch and divide the dough into 8 pieces (12 pieces). Be careful — the dough will be very hot!
- 9
Flatten each piece of mochi into a circle, keeping the center slightly thicker. Place one of the red bean-wrapped strawberries from Step 3 in the center, wrap the mochi around the bottom, and shape into a round ball.
- 10
Coat both hands evenly with potato starch, then gently roll each ball between your palms to smooth the shape. Your ichigo daifuku are ready!
- 11
If making 12 pieces, extend each microwave heating time by 30 seconds.
- 12
For a different look, you can wrap just the red bean paste, snip a small opening on top with scissors, and place a strawberry in the cut — it makes for an adorable presentation!
Nutrition
Per serving- Calories140 kcal
- Protein2.3 g
- Fat0.2 g
- Carbs31.9 g
- Sodium0 g
Tips
If using chunky red bean paste (tsubuan), lightly mash it with a potato masher beforehand for a smoother finish. Smaller strawberries are recommended as they are easier to shape neatly. Microwave wattage varies, so adjust the heating time as needed until the mochi dough is fully translucent.