Ichigo daifuku is a classic Japanese dessert that pairs the soft, chewy texture of mochi with the bright acidity of fresh strawberries. This no-bake treat comes together in minutes, making it perfect for surprising guests or enjoying a special seasonal moment.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 100 g mochiko (mochi rice flour)
- 120 ml water
- 40 g white sugar
- 1 pinch salt
- 1 tbsp potato starch for dusting
- 4 medium fresh strawberries, stems left intact
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Mix
In a microwave-safe bowl, whisk together mochiko, water, sugar, and salt until completely smooth. The key is vigorous stirring to activate the starch and prevent lumps from forming during cooking.
- Step 2 Cook 2 min
Cover with plastic wrap pierced with a fork and microwave on high for 2 minutes. The dough should start bubbling; if not, add 30 seconds. Heat gelatinizes the starch, creating that signature chewy elasticity.
- Step 3 Prep 5 min
Carefully pour onto a clean surface dusted heavily with potato starch (it’s very hot). Let cool for 1 minute, then knead with your hands until smooth and pliable. The starch prevents sticking and makes handling much easier.
- Step 4 Cut 3 min
Divide the dough into 4 equal portions and roll each out on a starch-dusted surface into 8 cm circles. If it sticks, add more powder; proper technique requires patience and thin layers of starch between each roll.
- Step 5 Assemble 5 min
Wash and thoroughly dry strawberries, leaving only the green stem. If too large, halve them. Place one strawberry in the center of each mochi disc and start pulling the edges upward, pressing gently to seal without tearing.
- Step 6 Cool 10 min
Place each mochi seam-side down on a plate and chill for 10 minutes before serving. Cooling firms up the elastic texture and enhances the contrast between the soft mochi and fresh strawberry. Store leftovers in an airtight container.