Japanese · Dessert
Strawberry Mochi Cake
Ichigo Daifuku
Japan's most celebrated spring wagashi, a whole fresh strawberry wrapped in sweet azuki paste and encased in a pillowy soft mochi shell, dusted in potato starch.
$
20 minsPrep
10 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
156Calories
3gProtein
0gFat
36gCarbs
18gSugar
1gFiber
2mgSodium
0mgChol
Goes well with
Demi-sec ChampagneDemi-sec Champagne — A crisp, dry white...
local
Matcha, ceremonial grade, hotMatcha, ceremonial grade, hot — A clean,...
international
Instructions
1
Prep
Pat 2 strawberries dry with kitchen towel. Divide 60g koshi-an into 2 x 30g portions and flatten each into a thin disc. Place strawberry tip-down in centre, wrap paste around to encase fully. Refrigerate 20 minutes until firm.
2
Build
Combine 50g shiratamako, 17g sugar, and 57ml water in microwave-safe bowl. Whisk until completely smooth. Cover loosely with cling film.
3
Boil
Microwave on high 1.5 minutes. Stir vigorously with wet spatula. Microwave 45 seconds further until dough is fully translucent, very elastic, and pulls cleanly from bowl.
4
Rest
Turn dough onto surface dusted generously with potato starch. Dust top and cool 5 minutes until handleable. Divide into 2 equal pieces; flatten each into 9cm disc.
5
Wrap
Place one chilled bean-wrapped strawberry tip-up in centre of each mochi disc. Gather mochi edges firmly around strawberry and pinch tightly to seal at base, leaving strawberry tip exposed. Roll gently in potato starch.
6
Rest and plate
Rest at room temperature 10 minutes. Arrange ichigo daifuku on a plate and serve immediately. Best eaten the day made.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 medium fresh strawberries
- 60g (2.1 oz) koshi-an
- 50g (1.8 oz) shiratamako
- 17g (0.6 oz) sugar
- 57ml (1/4 cup) water
- 17g (0.6 oz) potato starch