Ichigo Daifuku – Strawberry and Red Bean Mochi

Strawberry and Sweet Red Bean Mochi (Ichigo Daifuku)

Ichigo daifuku is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste.

If you love juicy strawberries, sweet red bean paste, and chewy mochi, you will love this Japanese dessert Daifuku is a popular traditional Japanese sweet; it is soft mochi stuffed with sweet red bean paste and this Strawberry Daifuku is a relatively new wagashi, like a traditional Japanese confectionery with a modern twist since it was created during the ’80s 

Most Ichigo Daifuku recipes use the microwave, which is easier but this recipe doesn’t use the microwave because I am not a fan of it. I must admit that making Daifuku isn’t easy and takes time.. but the process can be fun and meditative! Enjoy 



  • 8 fresh strawberries, washed and stemless
  • Mochi – sticky dough
  • 100g Glutinous rice flour
  • 2 TBSP agave
  • 150ml Water
  • Azuki paste
  • 1 tin Azuki
  • 2.5 TBSP agave syrup
  • Pinch of salt


  1. To make azuki paste, place tinned azuki, agave and salt in a food processor and process well.
  2. Now wet your hands and make 8 small balls with the red bean paste.
  3. Once you’ve made small balls of red beans, flatten each of them out and seperately mould them around a strawberry.
  4. To make the sticky dough, place all the ingredients into a sauce pan or non-stick frying pan and mix well.
  5. Heat over medium heat and stir with wooden spoon. Stir continuously.
  6. Once the mixture is getting sticky, turn down heat to low and keep stirring until dough get firm and look translucent.
  7. Dust a chopping board or tray (where you are going to work) and hands with glutinous rice flour (corn starch is also ok).
  8. Remove hot mochi from the pot to the dusted chopping board.
  9. Gather your dough into a ball and divide into 8 equal pieces with a small knife or kitchen scraper.
  10. Flatten them out and use each of them to cover the bean paste covered strawberry from top. (tip facing down)
  11. When the dough reaches the bottom, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
  12. Serve at room temperature


  • Small strawberries are better to make daifuku.
  • Be careful around the kitchen because freshly made sticky dough can be very hot!
  • If you let the sticky dough cool down, it’s easier to handle.


This recipe is from my cookbook ” Japanese superfoods“.
If you want to cook more Japanese superfoods – real key for Japanese health, grab my latest edition now!

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