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Strawberry Mochi
JaponesaAI Chef · Cookbook4all Team

Strawberry Mochi

In Japan, ichigo daifuku is a modern creation within wagashi: it combines a whole strawberry with anko and a tender gyūhi wrap. The acidity and juiciness of the fruit balance the sweetness of the bean paste, while the glutinous rice provides an elastic and neutral texture. In this version, I prefer small strawberries and precisely measured hydration. Drying the fruit prevents the filling from sliding; cooking the dough until translucent confirms that the starch has completely gelatinized. Forming requires attention, but not force: a thin layer of starch controls stickiness, and a clean closure keeps each piece soft, uniform, and pleasant to share.

ByChef YukiJP · Japón
Shared by The kitchen of Chef Yuki with the community.Ready to cook, save, and share from your family cookbook.

Prep

35 min

Cook

5 min

Total

40 min

Yield

4 servings

Origin

JP · Japón

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Ingredients

Adjust diners to recalculate quantities.
  • Glutinous rice flour (shiratamako)· Japanese glutinous rice flour100 g
  • Water· at room temperature165 ml
  • White sugar· white sugar30 g
  • Salt· fineto taste
  • Anko (sweet red bean paste)· sweet red bean paste, koshian or tsubuan, firm and cold200 g
  • Strawberry· small, firm, and similarly sized8 piece
  • Cornstarch· to control stickiness during forming40 g
  • Matcha powderoptional· for a light finish1 tsp

Method

  1. 01

    Wash the strawberries under running water without soap, and dry them completely with a clean paper towel. Remove the caps without cutting into the flesh; eliminating moisture prevents the anko from sliding and weakens the seal.

  2. 02

    Divide the cold anko into 8 portions of 25 g. Flatten each portion, wrap a strawberry, and smooth the surface to form a compact filling; refrigerate the pieces at 4 °C for 10 minutes to maintain their shape.

  3. 03

    Place the shiratamako in a microwave-safe bowl and add the water in three batches, breaking up the clumps with a spatula. Incorporate the sugar and salt until you have a smooth mixture; do not taste it while it’s raw.

  4. 04

    Cover the bowl loosely and cook the mixture in the microwave at 800 W for 1 minute. Stir from the bottom, cook for another 45 seconds, and mix again; continue in 15-second intervals until the entire dough is translucent, shiny, and elastic, with no white areas.

  5. 05

    Dust a tray and the spatula with cornstarch. Pour the gyūhi onto the tray and let it rest for 5 to 7 minutes until it cools down to about 45–50 °C; the freshly cooked dough is extremely hot and sticky.

  6. 06

    Divide the warm gyūhi into 8 equal portions. With a thin layer of cornstarch on your hands, flatten each portion into a disc about 9 cm wide, leaving the center slightly thicker and avoiding dusting the inner face with starch so it can seal.

  7. 07

    Place a filling of strawberry and anko in the center of each disc. Stretch the edges of the gyūhi upwards, pinch them shut, and leave the seam side down; work while the dough is still warm because it retains its elasticity better.

  8. 08

    Brush off excess starch with a pastry brush and, if desired, lightly dust with matcha. Refrigerate the mochis at 4 °C or less within 2 hours after assembling and serve them close to their preparation, in manageable pieces that can be chewed well.

Chef tips

  • You can use koshian, tsubuan, or shiroan; choose a firm paste that can be shaped without leaking.
  • Do not substitute shiratamako with another glutinous rice flour without adjusting the water: the milling changes absorption and texture.
  • If the dough retains white or opaque areas, cook it for another 15 seconds and mix again; do not taste the raw mixture.
  • Refrigerate the mochis at 4 °C or less and consume them close to their preparation. Serve in small portions, eat slowly, and chew well to avoid choking hazards.

Classifications

JaponesagourmetsnackspringDessertsVegetarian

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