Japanese Strawberry Mochi | One-Pan Easy’n No-Fail Recipe | Make it like a Pro!＋Matcha Flavor

Strawberry Daifuku is all about that perfect mix of tangy strawberries, and chewy mochi and the sweetness from the bean paste. Making mochi in a frying pan is super easy! You can make it like a pro in no time!

Creating Strawberry Mochi is a delightful process that combines the sweetness of ripe strawberries with the chewiness of mochi. Here’s a refined recipe for you to enjoy!

Prepare the Strawberries

Thoroughly wash the strawberries and pat them dry with paper towels. Remove the stems and set them aside.

Prepare the Filling

Divide the bean paste into 6 portions, approximately 20 grams each, and shape them into balls. Set aside.

Prepare the Mochi Dough

Tint the water for the pink mochi by carefully dropping a tiny amount of food coloring into it. Aim for a pale pink color, as the hue tends to intensify after cooking.

In a frying pan, mix mochiko and sugar together. Gradually add the pink water, stirring continuously to avoid lumps.

Cook on medium heat, stirring constantly until the mixture starts to set and forms a shiny, bouncy dough. This typically takes a couple of minutes after the dough forms.

Transfer the mochi onto a cornstarch-dusted tray. Spread it into a rectangular shape while still warm, approximately 15 x 25 cm (6 x 10 inches), and cut into 6 equal pieces.

Assemble the Mochi

Remove excess cornstarch from the mochi surface with a brush. Place a portion of bean paste in the center of each mochi piece and carefully wrap the mochi around it, pinching to seal the ends.

Repeat the process for the remaining mochi and bean paste.

For Matcha Mochi

Mix a small amount of sugar with matcha paste, then dissolve it in water.

Follow the same process as with the pink mochi, incorporating the matcha water into the mochiko and sugar mixture.

Final Assembly

Cut a slit halfway through the center of each mochi and place a strawberry on top.

Presentation

Arrange the strawberry mochi on a serving dish, side by side, for an appealing presentation reminiscent of Ohinasama, the traditional Japanese girls’ festival doll.

Serve immediately with green tea for a delightful contrast between the fresh, tangy strawberry and the sweet anko filling, all wrapped in chewy mochi.

The Ratio of Mochiko and Sugar: Mistery Revealed!

The ratio of mochiko and sugar varies depending on the recipes, and we want to avoid taking too much sugar from the health standpoint, but from the perspective of texture and the taste, and how manageable it is totally different.

The authentic recipe calls for 1 part mochiko and 2 parts sugar. That’s a lot of sugar but it keep the mochi soft and keep the soft texture longer and easy to work with.
Adding a lot of sugar will give it a melty texture while adding less will give it a chewy texture.

This recipe is on the chewy side of the texture, that I like.

So play around the ratio and find your favorite!

Storage

If not consumed immediately, store leftovers in an airtight container in the refrigerator. Alternatively, freeze them before adding the strawberries. Thaw in the microwave until slightly warm, then let them cool to room temperature before serving.

Enjoy your homemade strawberry mochi, savoring the unique texture and flavor combination it offers!