Ichigo daifuku (strawberry mochi)

Name: Ichigo daifuku (strawberry mochi)
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Ingredients: 6 strawberries, hulled and patted dry; 180 g sweet red bean paste; 100 g glutinous rice flour; 30 g sugar; 110 ml water; 3 tbsp cornstarch

Vegetarian

いちご大福 · ichigo daifuku

Whole strawberries wrapped in sweet red bean paste and a soft, stretchy layer of mochi. Made quickly in the microwave at home.

Ichigo daifuku (strawberry mochi) is a Japanese dessert, ready in about 29 minutes and made with strawberries, sweet red bean paste and glutinous rice flour. It serves 6 and is rated intermediate to cook.

Start cooking

Close-up of a sweet strawberry mochi on a decorative blue plate. — Photo: Han Sen / Pexels · Pexels License

Prep: 25 min
Cook: 4 min
Total: 29 min
Serves: 6
Level: Intermediate
Calories: 171

Ingredients

6 daifukus

6 (72 g) Strawberries (opens in a new tab), hulled and patted dry
180 g Sweet red bean paste (opens in a new tab)Usually bought (tsubuan chunky or koshian smooth). To make it, simmer 200 g soaked adzuki beans in fresh water until they crush easily (about 1 hour), then cook down with 180 g sugar and a pinch of salt, stirring, until thick enough to hold a trail.
100 g Glutinous rice flour (opens in a new tab)
30 g Sugar (opens in a new tab)
110 ml Water (opens in a new tab)
3 tbsp (24 g) Cornstarch (opens in a new tab)For dusting (potato starch is traditional).

Equipment

Microwave (opens in a new tab)

Method

1
Step 1
Divide the bean paste into 6, flatten each portion and wrap it around a strawberry (opens in a new tab), leaving the tip just showing.
- 8 min
2
Step 2
Whisk the rice flour, sugar (opens in a new tab) and water in a microwave (opens in a new tab)-safe bowl until smooth. Cover loosely and microwave for 1 minute, stir well, then 1 minute more, stir, and 30 seconds more until translucent and very sticky.
- 4 min
- Microwave (opens in a new tab)
Food safety: Mochi dough is very hot and sticky — let it cool slightly and dust hands with starch.
How it looks · Photo: Kampus Production on Pexels
3
Step 3
Turn the mochi onto a tray dusted with starch, dust the top and divide into 6.
- 3 min
4
Step 4
Stretch each piece into a round, place a bean-wrapped strawberry (opens in a new tab) tip-down in the centre and pinch the mochi closed around it. Brush off excess starch.
- 10 min

About this dish

Origin: Japan · Commonly attributedA modern variation of daifuku, generally dated to the 1980s.More food from Japan
Dish: Snack · Dessert · Desserts · Sweets & confectionery
Cooking method: Microwaved
Taste: sweet, fruity, fresh
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-fat · Low-sodium · DASH-style
Worked out from the ingredients. How labels work
Good for: Festive & celebration
Cook more with: Strawberries · Sweet red bean paste · Glutinous rice flour · Sugar · Cornstarch

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

171 kcal per serving

Estimated

1 serving ≈ 86 g · recipe makes 6

Where the energy comes from

Protein 5%
Carbohydrate 93%
Fat 2%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	171 kcal	198 kcal
Protein	2.2 g	2.6 g
Carbohydrate	39.4 g	45.8 g
Net carbohydrate	—	—
Sugars	—	—
Added sugars	14 g	16.3 g
Fibre	—	—
Fat	0.3 g	0.3 g
Saturated fat	0.1 g	0.1 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	66 mg	77 mg
Salt equivalent	0.2 g	0.2 g

Vitamins & minerals per serving

Potassium: 67 mg
Calcium: 12 mg
Iron: 0.5 mg
Magnesium: 17 mg
Vitamin A (RAE): 0 µg
Vitamin C: 7 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 36 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Sweet red bean paste: Canned sweetened adzuki beans (FDC 173729) used as a stand-in; home-made or bought anko is usually a little drier and sweeter.
Glutinous rice flour: White rice flour (FDC 169714) used as a stand-in; glutinous rice flour has a near-identical macronutrient profile.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Serve within a few hours — mochi hardens in the fridge.

Common mistakes

Wet strawberries make the bean paste slide off — dry them well.
Letting the mochi cool before shaping; it stiffens fast, so work while it is warm.

Storage

Keep covered at cool room temperature and eat the same day.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Strawberries, hulled and patted dry6 piece · 72 g
Sweet red bean paste180 g
Glutinous rice flour100 g

Used in steps 1, 2

Reviews & corrections

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