How To Make Strawberry Mochi (Ichigo Daifuku)

Gather the ingredients together.

Drain the white kidney beans from the can, rinse them lightly with water, and place them in a food processor. Blend lightly. Once they start to become smooth, add sugar and continue blending until smooth.

Place the smooth paste in a pot and cook over medium heat, stirring with a spatula until it reaches your desired consistency. It's better to cook until it becomes firmer, as it will be easier to wrap later with mochi. This should take about 15-20 minutes. Since it contains sugar and can easily burn, it's important to stir continuously from the bottom.

Tip: Any paste that you do not use for strawberry mochi can be wrapped in plastic wrap and stored in the refrigerator.

Wash the strawberries with water, gently pat them dry with a paper towel, and remove the stems.

Divide the white bean paste into 20g portions and roll each portion into a ball. Flatten each ball in the palm of your hand and gently wrap it around a strawberry, leaving the tip slightly exposed.

Tip: Choose strawberries that are on the smaller side to make the wrapping process easier.

Add glutinous rice flour and sugar to a microwave-safe bowl and lightly mix with a whisk. Gradually add water while mixing. Add beet powder for coloring, adjusting to your preferred shade.

Cover the bowl with plastic wrap or a microwave-safe lid and heat at 500W for 1.5 minutes. Remove and mix well. Heat again at 500W for 2 minutes, then remove and mix well. Heat once more at 500W for 1 minute. The dough is ready when it is no longer white. Let it cool until warm to the touch.

Generously spread potato starch on a tray and spread the mochi dough onto it. Sprinkle potato starch over the entire surface of the mochi and thinly spread it out by hand.

Coat the space between your right thumb and index finger with plenty of potato starch. Stretch the mochi with your left hand and wrap it around the strawberries and bean paste. Lightly brush off the excess starch with a brush before wrapping if there is too much starch. Seal the bottom by pinching it with your fingers, then separate the remaining dough using the space between your right thumb and index finger. Lightly shape the mochi with your hands.

Tip: To achieve the best wrapping, ensure the mochi dough is spread evenly and thinly over the starched surface. Adjust the amount of potato starch as needed to prevent sticking and achieve a smooth texture while wrapping.

Gently brush off the excess potato starch, and it's done. It can be difficult to get a clean cut with a knife because it tends to stick, so it's recommended to use a thread for cutting.