These Creamy Strawberry Mochi Delights are soft, pillowy bites filled with juicy strawberries and either luscious whipped cream or sweet red bean paste—all wrapped inside chewy, homemade mochi. They’re a show-stopping treat that melts in your mouth and brings a beautiful pop of color and joy to any dessert table!
Why You’ll Love This Recipe
- Show-Stopping Texture: Each bite blends irresistibly chewy mochi with a creamy or sweet filling and the burst of fresh strawberry.
- Easily Customizable: Choose between classic red bean or a vegan whipped cream filling—perfect for every palate!
- Quick and Fun to Make: Creamy Strawberry Mochi Delights come together in just over half an hour, with simple steps the whole family can get involved in.
- Beautifully Impressive: These pretty pink bundles add instant “wow” factor to any party, gathering, or afternoon tea spread.
Ingredients You’ll Need
What makes Creamy Strawberry Mochi Delights so irresistible is how each simple ingredient plays a starring role—creating the signature chewy, creamy, and fruity perfection. You don’t need anything fancy, but every element brings something special to the party!
- Shiratamako (glutinous sweet rice flour): The backbone for mochi’s famous chewy-yet-tender texture. Shiratamako, in particular, yields the smoothest dough.
- Granulated sugar: For a touch of sweetness in the mochi and a nice balance to the tangy berry filling.
- Water: This keeps the mochi dough soft and pliable—perfect for wrapping the delicate strawberries.
- Strawberries: Look for ripe, small-to-medium berries; they’re the juicy heart of every mochi bite.
- Potato starch or arrowroot flour: Essential for dusting your hands and workspace—this keeps the sticky mochi manageable.
- Sweetened red bean paste (anko): For a traditional, earthy-sweet filling that hugs the berry.
- Oat whipping cream + powdered sugar: The plant-based dream team for a smooth, cloudlike cream filling.
Variations
One of the best things about Creamy Strawberry Mochi Delights is how easy it is to play with fillings, flavors, and even dietary swaps. Don’t be shy—swap what you love and make this recipe your own signature treat!
- Chocolate Cream Filling: Replace the oat whipping cream with a vegan chocolate whipped cream or fold in a little cocoa powder for an extra decadent surprise inside.
- Fruit Swap: Try mango, kiwi, or juicy raspberries in place of strawberries for a bright, fresh twist.
- Classic Dairy Whipped Cream: Feel free to use regular dairy-based whipped cream if you aren’t vegan—just follow the same chilling instructions.
- Matcha Dusting: Sprinkle matcha powder over the mochi for a gorgeous green finish and earthy note.
How to Make Creamy Strawberry Mochi Delights
Step 1: Prep the Strawberries
Give your strawberries a gentle wash and carefully pat them dry—any extra moisture can make the filling watery. Hull each berry, removing the green tops, and set them aside so you’re ready to wrap and roll without delays.
Step 2: Prepare the Filling
If you’re going classic, divide your sweet red bean paste into 12 equal balls and wrap each berry, leaving the tip exposed for that iconic “peekaboo” look. For cream lovers, whip your chilled oat cream and powdered sugar until fluffy, portion it into a mini muffin tin lined with plastic, and snuggle a strawberry into each—these go in the freezer for a quick chill so the filling holds its shape.
Step 3: Make the Mochi Dough
Mix shiratamako, sugar, and water in a microwave-safe bowl until smooth. Cover and microwave on high for a minute, then stir vigorously. Repeat this heat-and-stir cycle twice more (each for one minute and then thirty seconds at a time), until the dough turns sticky, stretchy, and mostly translucent with a hint of creamy color.
Step 4: Shape and Fill
Dust a tray with potato starch or arrowroot, then turn the warm mochi out and dust the top as well—it’s very sticky! Flatten into a rectangle and cut into 12 pieces. Working one at a time, remove the plastic from a cream- or red bean-wrapped strawberry and place it pointy side down on a mochi square. Carefully stretch and pinch the mochi around the filling until it’s completely sealed. Trim any excess mochi for a neat, uniform look.
Pro Tips for Making Creamy Strawberry Mochi Delights
- Chilling for Clean Wrapping: For creamy fillings, a quick freeze ensures the whipped cream keeps its shape, making the wrapping step less messy and more foolproof.
- Generous Dusting: Don’t hold back on the potato starch—mochi dough is legendarily sticky and will cling to everything unless well-powdered!
- Even Portioning: Cutting the mochi dough into even pieces ensures every Creamy Strawberry Mochi Delight looks neat and the texture is consistent from one bite to the next.
- Freshness Matters: Use the ripest strawberries you can find—their natural juiciness is what sets each mochi apart.
How to Serve Creamy Strawberry Mochi Delights
Garnishes
Top each mochi with a gentle dusting of extra potato starch, a sprinkle of powdered sugar, or even a pinch of matcha for vibrant color contrast. For special occasions, add a tiny mint leaf, a dainty edible flower, or a drizzle of melted chocolate to make your Creamy Strawberry Mochi Delights even more eye-catching.
Side Dishes
These mochi are delightful alongside a cup of hot green tea or a refreshing matcha latte. For a bento-inspired dessert platter, pair them with fresh fruit, sweet rice cakes, or a scoop of vanilla or coconut ice cream to make your tea time feel truly special.
Creative Ways to Present
Arrange Creamy Strawberry Mochi Delights in colorful cupcake liners, stack them pyramid-style on a cake stand, or set them in a pretty box for a homemade gift. For parties, slice a few in half to reveal the gorgeous cross-section and entice everyone to take a bite!
Make Ahead and Storage
Storing Leftovers
Red bean paste-filled Creamy Strawberry Mochi Delights are best enjoyed fresh, but you can keep them in an airtight container at room temperature for up to a day or refrigerated for up to two days. If you’re using the creamy filling, always refrigerate and enjoy within two days to keep everything silky and safe.
Freezing
Sadly, these beauties don’t love the freezer—the juicy strawberries become mushy after thawing, and the mochi’s texture won’t bounce back. For that just-made magic, skip freezing and savor them fresh and tender!
Reheating
Creamy Strawberry Mochi Delights are meant to be enjoyed chilled or at room temperature—no reheating required. If they’ve been in the fridge, let them sit out for 15-20 minutes before serving so the mochi turns soft and pillowy again.
FAQs
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Can I use regular rice flour instead of shiratamako for mochi?
Shiratamako (glutinous rice flour) is essential for the stretchy, tender texture that makes mochi irresistible. Regular rice flour won’t create the same chewy bite, so stick with shiratamako or mochiko for the best Creamy Strawberry Mochi Delights.
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What makes the whipped cream filling vegan?
Instead of dairy whipped cream, this recipe uses oat-based whipped cream, which is plant-based and, when paired with powdered sugar, yields a brilliantly fluffy and smooth filling for your mochi.
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How do I keep the mochi from sticking to my hands?
Be generous with your dusting starch—potato starch or arrowroot flour both work wonders! Dust your hands, tools, and workspace each time you handle or shape the mochi to keep things fun and frustration-free.
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Can I make Creamy Strawberry Mochi Delights the night before a party?
Absolutely! Just prepare and store them in an airtight container—red bean-filled versions can sit at room temperature or in the fridge, while cream-filled ones should be refrigerated. Let them come to room temp slightly before serving for the best texture.
Final Thoughts
If you’ve ever longed to surprise friends (or yourself!) with something utterly delightful, Creamy Strawberry Mochi Delights are your ticket to instant smiles. Once you try making these at home, you’ll see just how magical, simple, and swoon-worthy real mochi can be—so go ahead and let your kitchen be filled with sweet, strawberry-scented joy!
Print
Creamy Strawberry Mochi Delights Recipe
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 33 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Microwave, Mixing, Freezing
- Cuisine: Japanese
- Diet: Vegetarian
Description
Indulge in the delicate and sweet flavors of Strawberry Mochi, also known as Ichigo Daifuku, a traditional Japanese treat with a modern twist. These delightful bite-sized desserts feature fresh strawberries enveloped in a chewy, translucent rice cake, either filled with sweet red bean paste or a luscious oat cream. Perfect for a light and refreshing dessert!
Ingredients
Ichigo Daifuku:
- 1 1/2 cup shiratamako (glutinous sweet rice flour)
- 1/2 cup granulated sugar
- 1 1/4 cup water
- 12 strawberries
- potato starch or arrowroot flour to dust the work surface and your hands
Traditional Filling (for 12):
- 12 oz sweetened red bean paste
Cream Filling (for 12):
- 1/2 can Nature’s Charm oat whipping cream chilled overnight
- 2 tablespoons powdered sugar
Instructions
- Prep: Wash the strawberries, hull them, and set aside.
- Filling (Traditional): Separate red bean paste into 12 portions. Wrap each strawberry with the paste, leaving the tip exposed. Wrap in plastic wrap.
- Filling (Cream): Beat whipping cream and powdered sugar, divide into 12 portions. Place a strawberry in each portion, tip up. Freeze for 10 minutes.
- Mochi: Combine shiratamako, sugar, water. Microwave, stirring at intervals until sticky. Flatten mochi, cut into 12 pieces. Wrap each strawberry with mochi, ensuring full coverage.
Notes
- Storage directions: Leftover strawberry daifuku with red bean paste can be kept at room temperature for 1 day or refrigerated for up to 2 days. Whipped cream daifuku should be refrigerated for up to 2 days.
- Freezing: Not recommended as the strawberries’ texture may degrade upon defrosting.
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 10g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
