Vegan Strawberry Daifuku
This recipe creates soft, chewy mochi filled with sweet red bean paste and a fresh strawberry. It's a delightful vegan Japanese confection perfect for an afternoon treat. The combination of textures and flavors is truly satisfying.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 212 kcal
Mise en place
Ingredients
mochi dough
- 100 gsweet glutinous rice flour
- 30 ggranulated sugar
- 150 mlwater
dusting
- 30 gcorn starch
filling
- 100 gred bean paste
- 4 pcsstrawberry, hulled
Equipment
microwave-safe bowl · work surface · plastic wrap · spatula · knife · whisk
The method
Step by step
- 1
In a microwave-safe bowl, combine the sweet glutinous rice flour and granulated sugar.
About 1 min
- 2
Gradually whisk in the water until the mixture is smooth and lump-free.
About 2 min
- 3
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.
About 1 min
- 4
Remove from the microwave, stir well with a wet spatula, and cover again.
About 1 min
Cook’s note: Wetting the spatula prevents the mochi from sticking.
- 5
Microwave for another 1 minute, then stir again. Repeat this process one more time for a total of 3 minutes cooking time, or until the mochi is translucent and sticky.
About 3 min
Cook’s note: The mochi should be very elastic and somewhat firm.
- 6
Dust a clean work surface generously with corn starch.
About 1 min
Cook’s note: This prevents sticking and helps shape the mochi.
- 7
Carefully transfer the hot mochi dough onto the prepared surface.
Cook’s note: Use a wet spatula or scraper to handle the hot dough.
- 8
Dust the top of the mochi with more corn starch and let it cool slightly for about 5-10 minutes until it's easier to handle.
About 10 min
- 9
While the mochi cools, divide the red bean paste into four equal portions.
About 2 min
- 10
Take one portion of red bean paste and flatten it into a disc. Place one hulled strawberry in the center and carefully wrap the paste around the strawberry, ensuring it's fully covered.
About 5 min
Cook’s note: Ensure the strawberry is completely encased to prevent moisture from affecting the mochi.
- 11
Repeat this process for the remaining strawberries and red bean paste.
About 3 min
- 12
Divide the mochi dough into four equal pieces.
About 1 min
Cook’s note: Keep your hands dusted with corn starch to prevent sticking.
- 13
Take one piece of mochi dough and flatten it into a disc, about 8-10 cm in diameter.
About 1 min
Cook’s note: Dust with corn starch as needed to prevent sticking.
- 14
Place one strawberry-filled red bean paste ball in the center of the mochi disc.
- 15
Gently pull the edges of the mochi dough up and around the filling, pinching them together at the top to seal.
About 2 min
Cook’s note: Ensure there are no gaps for the filling to escape.
- 16
Place the sealed daifuku seam-side down on a tray dusted with corn starch.
- 17
Repeat for the remaining mochi and filling.
About 5 min
- 18
Allow the daifuku to rest at room temperature for at least 30 minutes before serving.
About 30 min
Cook’s note: This allows the mochi to set and become less sticky.
Per serving
Nutrition
- Calories
- 212kcal
- Protein
- 3.2g
- Carbs
- 48.4g
- Fat
- 0.5g
- Fibre
- 2.4g
- Sugar
- 17g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store daifuku in an airtight container at room temperature.