Go Back Email Link
–+ servings
cross section of strawberry daifuku mochi with almond paste held in a hand

Strawberry, Rose, and Almond Daifuku Mochi

Print Recipe
This daifuku consists of rose flavored mochi stuffed with almond paste (marzipan) and strawberry!
Course Dessert
Cuisine Asian American, Japanese
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 5 daifuku

Ingredients

  • 100 g mochiko (just shy 3/4 cup), see note
  • 2 tbsp sugar
  • 120 mL water (1/2 cup)
  • 1 tsp rose water
  • 1 drop pink gel food coloring (optional)
  • 5 strawberries hulled
  • 125 g marzipan (see below for homemade recipe) (about 1/2 cup)
  • potato starch (as needed)

For Homemade Marzipan

  • 45 g almond flour 1/2 cup
  • 55 g powdered sugar 1/2 cup
  • 2 tbsp corn syrup

Instructions

  • If making homemade marzipan, mix almond flour, powdered sugar, and corn syrup in a small bowl until a paste forms. If using store bought marzipan, skip to the next step.
  • Divide marzipan into five equal pieces. Roll each piece into a ball and flatten into a circle about 3-4 inches in diameter.
  • Place strawberry in the center of the marzipan circle. Bring the edges of the marzipan around the strawberry to wrap it. Repeat for the remaining strawberries. Set aside.
  • In a small mixing bowl, mix mochiko, sugar, water, rose water, and food coloring. Transfer to a microwave safe dish lined with a wet dishcloth.
  • Cover and microwave for two minutes, or until mochi batter is translucent and solid.
  • Turn out cooked mochi dough onto a workspace that is lightly dusted with potato starch; this will help keep it from sticking.
  • Divide mochi into 5 equal pieces.
  • Roll out a piece of mochi into a flat circle, approximately 3-4 inches in diameter.
  • Wrap mochi around strawberry/marzipan ball and pinch ends together. Dust with more potato starch to seal the sticky edge.
  • Repeat with the other 4 mochi pieces and strawberries. Daifuku must be eaten the day it is made.

Notes

  • You can substitute shiratamako for mochiko if you like a smoother and stretchier dough.
  • If you have small strawberries, this recipe can be stretched to make 6 daifuku instead of 5.
  • If you're a beginner and unused to wrapping daifuku, you can use a piece of plastic wrap to help wrap the mochi dough around the centers without it sticking to your hands.
  • Mochi dough can also be steamed on stovetop for 10 to 15 minutes if you do not have a microwave.