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Cross-section of Strawberry Mochi showing a juicy strawberry wrapped in sweet red bean paste and sticky mochi.

Strawberry Mochi

With fresh strawberries enrobed in creamy sweet anko and soft milky mochi, this Strawberry Mochi recipe elevates this modern Japanese dessert to the next level.
Course Dessert
Cuisine Japanese
Keyword mochi
Level Beginner
Main Ingredient Fruit, Legume
Diet Gluten-Free, Pescatarian, Vegetarian
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 9 mochi
Calories 167kcal


  • 9 strawberries
  • 180 grams sweet red bean paste (9 tablespoons)
  • 90 grams mochiko
  • 70 grams sugar
  • 2 tablespoons milk powder
  • 3 tablespoons sweetened condensed milk
  • ¾ cup whole milk
  • Potato starch (for dusting)


  • To prepare the strawberries, wash and dry them thoroughly with paper towels. Then pluck the ring of leaves off the strawberry but do not remove the core. Use kitchen shears to trim off any remaining stem.
    9 strawberries
    Trim the leaves and stem off of each strawberry.
  • Measure out a tablespoon of red bean paste and work it into a disk using your fingers. Place a strawberry in the center with the tip facing up and then form the bean paste up the sides of the berry, leaving the tip exposed. Repeat with the rest of the strawberries, and cover and set aside.
    180 grams sweet red bean paste
    Wrap the base of the strawberry with anko, leaving the tip exposed.
  • To make the mochi, add the mochiko, sugar, and milk powder to a microwave-safe bowl and whisk them together.
    90 grams mochiko, 70 grams sugar, 2 tablespoons milk powder
    Whisk the dry ingredients for the mochi together.
  • Add the sweetened condensed milk and about a third of the whole milk. Whisk this until it forms a smooth paste.
    3 tablespoons sweetened condensed milk, 3/4 cup whole milk
    Add the sweetened condensed milk and a bit of the whole milk and whisk until smooth.
  • Whisk in the remaining milk and stir until the mixture is smooth and free of lumps.
    Add the remaining milk and whisk until the mochi batter is smooth.
  • Put the bowl in a microwave oven and heat for 2 1/2 minutes at 600 watts.
  • Remove the bowl and whisk the mixture together, breaking up any large lumps (it's okay if there are some small ones). Return the bowl to the microwave oven and cook for an additional 3 1/2 minutes at 600 watts.
    Whisk, breaking up any large clumps of mochi.
  • Use a stiff silicone spatula to knead the mixture until it's smooth and elastic.
    Knead the mochi dough until a smooth elastic ball forms.
  • Transfer to a sheet of plastic wrap and use the wrap to shape the mochi into a square.
    Shape the mochi into a square using plastic wrap to keep it from sticking.
  • Unwrap the mochi and generously dust it with potato starch. Cut the mochi into 9 even pieces.
    Potato starch
    Cut the mochi into 9 even pieces.
  • Roll out a piece of mochi using a small rolling pin, so it's about 3-inches in diameter, and put it in the palm of your hand.
    Roll out the mochi into a 3-inch disc using a small rolling pin.
  • Place a strawberry into the center of the mochi with the tip facing down. Stretch the edges of the mochi up to the top and pinch them together. Work your way around the strawberry to seal the Daifuku shut.
    Add the strawberry with the tip facing down and pull the edges of the mochi up and over the filling.
  • Roll the Strawberry Mochi between your hands to give it a nice round shape, and repeat the last two steps with the remaining strawberries.
    Roll the strawberry mochi around in your hands to give it a nice round shape.


Calories: 167kcal | Carbohydrates: 34g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 68IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg