Strawberry daifuku

1. Preparation

Remove the stems from the strawberries.

2. Wrap the Strawberries

Wrap each strawberry with 20–30g of white bean paste.

3. Make the Gyuhi (Mochi Dough)

Steamer Method

In a bowl, mix 150g of shiratamako (or mochiko) with 50g of sugar, then gradually add 180cc of water while mixing well.
Place in a steamer with rising steam and heat for about 15–18 minutes.
Check occasionally and knead with a rubber spatula to ensure even heating.
Cook thoroughly until the dough is shiny and stretchy.

Microwave Method

In a heat-resistant bowl, combine 150g of shiratamako (or mochiko), 180cc of water, and 50g of sugar, and mix well.
Cover loosely with plastic wrap and microwave at 600W for about 2 minutes, then remove and knead with a rubber spatula.
Microwave again at 600W for about 1 minute. Remove and knead thoroughly. Add 30 seconds to 1 minute of heating as needed while checking the texture.
(Heating times vary depending on the container and microwave.)
Heat thoroughly until the dough is shiny and stretchy.

4. Remove and Portion the Gyuhi

Place the dough onto a tray dusted with katakuriko, sprinkle more on top, and shape into a bundle.
While warm, cut into equal portions and dust the cut edges with katakuriko. (Use katakuriko on your hands so the dough doesn't stick.)

5. Wrap and Serve

Flatten the dough, wrap the strawberry starting from the top, and seal at the stem end to finish.

For a Beautiful Finish

Leaving the top of the strawberry visible without covering it with bean paste adds a beautiful touch of color.

Work Tips

When wrapping the strawberries, keep katakuriko on both hands to prevent the dough from sticking.

History and Origins of Strawberry Daifuku

Strawberry daifuku is a relatively new Japanese sweet that emerged in traditional confectionery shops in the late Showa period. The innovative idea of combining strawberries with traditional daifuku became a sensation and quickly spread throughout the country.

While there were initial doubts about mixing strawberries and Japanese sweets, the exquisite balance of sweet-and-sour strawberries, elegant white bean paste, and chewy gyuhi gained popularity, and it is now a standard spring treat.

Today, easy-to-make recipes have become widespread, and more people are enjoying making their own strawberry daifuku at home.

Making strawberry daifuku is a perfect introduction to Japanese confectionery, fun to do with children. Why not use seasonal strawberries to challenge yourself to make authentic sweets at home?

Features of White Bean Paste and Shiratamako

The white bean paste used in strawberry daifuku is made from white kidney beans and is known for its elegant sweetness. It complements the tartness of the strawberry and creates a beautiful finish.

Shiratamako is a flour made from glutinous rice that, when heated with water, creates a chewy, smooth gyuhi dough. Mochiko can also be used as a substitute.

With Maeda’s white bean paste and shiratamako, you can make authentic strawberry daifuku at home.

Easy Strawberry Daifuku using Kirimochi

Easily made with kirimochi! Chewy strawberry daifuku.

Muscat Daifuku

The refreshing sweetness of muscat pairs perfectly with white bean paste.

Pineapple Daifuku

Tropical sweet-and-sour flavor for a fresh taste.

Delicious daifuku can be made with other fruits besides strawberries. Use the same method to enjoy your favorite seasonal fruits.

Please try our other recipes using white bean paste and shiratamako.