Matcha Strawberry Mochi (Ichigo Daifuku)

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Matcha Strawberry Mochi (Ichigo Daifuku)

Pillowy-soft matcha mochi (gyu-hi) filled with rich matcha white bean paste (matcha-an) and a sweet, juicy fresh strawberry. Includes pro pastry chef tips for ideal dough hydration and long-lasting freshness without weeping.

Prep Time20

Cook Time5

Total Time25

Course: Dessert, Wagashi

Cuisine: Japanese

Keyword: fresh fruit mochi, green tea mochi, ichigo daifuku, matcha strawberry mochi, strawberry mochi

Servings: servings

Calories: 128kcal

Ingredients

Matcha White Bean Paste (Matcha An)

160 g White bean paste Shiro-an — (Store-bought or homemade)
5 g Matcha powder approx. 1.5 tsp — sifted

Matcha Mochi Dough (Matcha Gyu-hi)

80 g Glutinous rice flour Shiratamako
64 g Granulated sugar
135-138 ml Water
2.5-3 g Matcha powder approx. 1 tsp — sifted

Fruit & Assembly

8 medium Fresh strawberries
30 g Potato starch Katakuriko — for dusting (or cornstarch)
1 pinch Matcha powder — optional for finishing dusting

Instructions

Prep Strawberries & Matcha An

Wash and thoroughly dry the strawberries with paper towels. Remove green leaves by hand, keeping the stem connection intact if making ahead.
Sift 5 g of matcha powder into 160 g of white bean paste (Shiro-an). Mix until smooth and uniform in color.
Divide the Matcha An into 8 equal portions (20 g each) and roll into small balls.
Flatten a portion of Matcha An in your palm, place a strawberry in the center, and wrap the paste gently around it. Repeat for all 8 strawberries and set aside.

Cook the Matcha Gyu-hi

In a microwave-safe bowl, whisk together the Shiratamako, granulated sugar, and sifted matcha powder.
Gradually pour in 135–138 ml of water while whisking constantly until completely smooth and lump-free.
Cover the bowl loosely with plastic wrap and microwave on High for 1 minute 30 seconds.
Remove and stir vigorously with a wet silicone spatula to distribute heat evenly.
Cover loosely again and microwave for another 60 to 75 seconds until translucent, glossy, and elastic.

Assemble & Finish

Generously dust a baking sheet with potato starch. Transfer the hot Gyu-hi onto the starch and dust the top lightly.
Once cool enough to handle, divide the dough into 8 equal portions (30 g each).
Flatten a 30 g piece of Gyu-hi into a thin disk on your palm, dusting off excess starch.
Place a wrapped strawberry upside down in the center of the dough disk.
Stretch the Gyu-hi up over the sides and pinch tightly at the bottom to seal.
Turn right-side up, brush off excess starch, and sift a light dusting of fresh matcha powder over the top just before serving.

Notes

Hydration adjustment: Matcha powder absorbs extra liquid. The 135–138 ml water ratio (+5% over standard plain gyu-hi) ensures the mochi stays soft and supple over time.
Make-ahead freshness tip: If serving immediately, trimming strawberry tops with a knife is fine. If making a day ahead or gifting, twist off leaves by hand so the natural fruit seal prevents the anko from pulling out moisture via osmosis.
Storage: Keep in an airtight container at cool room temperature for up to 24 hours, or refrigerate for 2–3 days. Allow refrigerated daifuku to sit at room temperature for 15 minutes before serving to restore soft texture.

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