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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Build
Combine 50g shiratamako, 17g sugar, and 57ml water in microwave-safe bowl. Whisk until completely smooth. Cover loosely with cling film.
Boil
Microwave on high 1.5 minutes. Stir vigorously with wet spatula. Microwave 1 minute further until dough is fully translucent, very elastic, and pulls cleanly from bowl.
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.
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.
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.