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–+ servings
strawberry matcha daifuku mochi

Strawberry Matcha Daifuku Mochi

Print Recipe
This daifuku mochi is stuffed with matcha flavored white bean paste and strawberries.
Course Dessert, Snack
Cuisine Asian American, Japanese
Prep Time 10 minutes
Cook Time 3 minutes
Assembly Time 15 minutes
Servings 6 pieces

Ingredients

  • 6 small strawberries cored
  • 180 g white bean paste (shiroan) storebought or homemade
  • 1/4 tsp matcha .5g
  • 100 g shiratamako can substitute mochiko
  • 20 g sugar 2 tbsp
  • 100 g water
  • katakuriko (potato starch) for dusting

Instructions

  • Mix white bean paste and matcha until homogenous. Divide into 6 balls.
  • Using your hands, stuff each bean paste ball with a strawberry, smoothing the bean paste over the sides.
  • Set aside while you prepare the mochi.
  • Add shiratamako, sugar, and water in a bowl. Mix to combine.
  • Transfer mochi batter to microwave safe bowl (I line my bowl with a damp washcloth) and cover well with plastic wrap, another dish, or other cover. Microwave for 2 minutes and 30 seconds.
  • Carefully dump cooked mochi onto a surface lightly dusted with katakuriko. Divide into six pieces. While you work with one piece, keep the others covered with a damp cloth so they don't dry out.
  • Flatten one piece (either with a small rolling pin or your hand), and place a bean paste ball in the center.
  • Wrap the mochi around the ball, pinching the edges to seal them. Dust in katakuriko to keep from sticking. OPTIONAL: Dust with additional matcha powder on top. Daifuku should be eaten the day they are made.