Recipe: Strawberry and Red Bean Mochi (Ichigo Daifuku)

With the long weekend coming up for Merdeka, some of you may find yourselves with more time to spare than usual. Why not use the chance to try cooking something new? This snack is perfect to munch on while chilling around. 

Strawberry and Red Bean Mochi (Ichigo Daifuku) 

by Margarita Lee

Margarita Lee

Ingredients A:

  • 50g Glutinous rice flour
  • 15g Cornstarch 
  • 80ml Milk
  • 20g Sugar

Ingredients B:

  • 8 Strawberries
  • 160g Red bean paste 
  • 15g Butter
  • 20g Cooked glutinous rice flour


Photo by Margarita Lee


  1. Remove the stems of the strawberries, wash then dry with paper towels.
  2. Divide the red bean paste into 8 potions. Mould and wrap the red bean paste around each strawberry, making sure to fully cover. Using cling wrap will make the process easier and keep the paste from sticking to your hands. Place in the refrigerator once all strawberries have been wrapped.
  3. Mix Ingredients A into a bowl, stir well and strain with a fine mesh sieve. Pass the mixture 2-3 times until smooth.
  4. Cover the bowl with cling wrap, then pierce a few holes using a toothpick. Steam the mixture over medium heat for 20 minutes.
  5. Remove mochi from the steamer and add in butter while it is hot. This will melt the butter.
  6. Wearing disposable gloves, knead the mochi until the butter is fully incorporated. 
  7. Leave it to cool, then store in the fridge for 1-2 hours.
  8. Sprinkle some cooked glutinous rice flour on a clean and dry chopping board or silicone mat. Divide the mochi into 8 pieces and roll out flat until each circle is around 10cm in diameter.
  9. Place the strawberry wrapped with red bean paste (strawberry tip facing down) on the rolled-out mochi circle.
  10. Gather the edges of the mochi circle, then wrap and cover the strawberry using well-floured hands.
  11. Close the mochi ends at the top with your finger and shape it into a nice round shape.
  12. Repeat the above process for the remaining mochi and strawberry. 
  13. Keep each completed daifuku mochi wrapped individually in plastic wrap (this will keep them from drying out and becoming hard). Store in the refrigerator for up to 3 days. Best eaten on the same day of preparation.



*How to prepare cooked glutinous rice flour 

  1. Stir fry glutinous rice flour in a clean dry pan for about 20 minutes or until slightly yellowish. 


*How to prepare red bean paste 

  1. Rinse red beans, then soak them in water overnight.
  2. Pour red beans and water into a pot. Bring the water to a boil then leave to simmer for about 1 hour. 
  3. Add oil and sugar to taste. Stir constantly (to avoid burning) until the beans become mushy and no more liquid can be seen. 
  4. Leave the paste to cool completely. Store in an air-tight container.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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