Uploaded April 2020 | Updated September 2026, 3 weeks ago
FULL RECIPE: http://bembumkitchen.home.blog/2020/04/21/puffy-bear-ichigo-daifuku-strawberry-mochi/
Instagram: instagram.com/bembum.kitchen/?hl=en
Facebook: facebook.com/bembuminthekitchen
#bembumkitchen #ichigodaifuku #mochi
Hi Guys, today we are making these Puffy Bear Ichigo Daifuku or commonly known as Strawberry Mochi.
If you love juicy strawberries, very chocolaty paste and chewy mochi, I know you are going to fall in love this Japanese dessert!
I hope you Guys enjoy the recipe!
PUFFY BEAR ICHIGO DAIFUKU
Yield: 6 pieces
Active time: 1 hours
Total time: 3 hours
INGREDIENTS
Chocolate Paste:
60 gr Granulated Sugar
1 1/2 tbs Milk Powder
20 gr Unsalted Butter
25 gr Cocoa Powder
75 gr Eggs
1 tsp Vanilla Extract (optional)
Mochi Dough:
100 gr Glutinous Rice Flour
10 gr Tapioca Starch
20 gr Corn Starch
200 gr Milk
80 gr Granulated Sugar
5 gr Vegetable Oil
A pinch of Salt
Food Colouring (Brown and Red)
Assembly:
6 Pieces Medium Strawberry
Potato or Corn Starch
Melted White Chocolate or White Food Colouring
INSTRUCTIONS
Filling
1. In a small saucepan, combine sugar, milk powder, butter, cocoa powder, eggs, and vanilla extract. Mix it until no lumps remain.
2. Cook over medium low heat, stirring constantly until the mixture thickens and forms a smooth paste.
3. Take it off from the heat, pour it into a bowl, cover it with plastic wrap, store it in the fridge for about 1 hour.
4. After 1 hour, divide the chocolate paste into 25 grams balls, flatten it and place a strawberry on the center.
Wrap the strawberry with chocolate paste, shape it back into an oval shape, cover each strawberry chocolate with a cling wrap (like a piece of candy). Store them in a fridge to set for 1 hour.
Mochi Dough
1. In a microwave proof bowl, combine glutinous rice flour, tapioca starch, corn starch, salt, milk and sugar. Mix well.
Add in the vegetable oil, mix until well combined and completely smooth.
2. Cover the bowl loosely with cling wrap and microwave it on 1000 Watt for 1 minute. After one minute, removed the bowl from the microwave and stir (you can see the mixture will be still runny and floury).
3. Put the bowl back into microwave for another 1 minute. Take the bowl out of the microwave and stir again (it should look partly floury and partly should be starting to resemble mochi texture).
4. Cover again and microwave it for the last time (45 seconds to 1 minute). The colour of the mochi should change from white to almost translucent. Stir well with a spatula (temperatures may vary, if centers still runny and undercooking, add cooking time for a few second). If the mochi has a translucent texture, that’s means it’s done.
5. To do the mochi pounding; cover the work surface with large cling wrap, brush some vegetable oil to prevent stickiness, transfer the hot cooked mochi on top, cover it with plastic wrap.
Gently use tapping and rolling method with a rolling pin to even out the thickness, fold it into thirds (it’s very similar to folding on a letter that goes in an envelope or laminated dough process in making pastry). Repeat the tapping rolling and folding action for about 9 more times to create a smooth dough.
To finish the process, wrap the dough, roll into a log, and then transfer it into the fridge (2 hours) or freezer (45 minutes) to set up.
Assembly and Decoration
1. Prepare potato or corn starch for coating purpose (if you are worried about eating raw starch, you can heat the starch in the pan for about 5 minutes).
2. Cover the work surface with large cling wrap and brush some vegetable oil to the surface, scraper and hands to prevent stickiness.
3. Divide mochi dough into 60 grams each, round it into a ball. Using rolling pin and a piece of cling wrap on top of the dough, gently flatten and roll it into 3 inch diameter disc, make sure that the middle is slightly thicker that the edge of the dough (the smooth surface underneath will be the outer skin of the head).
4. Place one portion of the strawberry chocolate paste filling at the center of the mochi disc, start covering the strawberry from all sides and use your thumb to hold the mochi on top, gather the mochi and pinch together to complete seal the filling. Shape the mochi as oval as possible, cut off the excess mochi dough underneath. Repeat this process for the rest of Daifuku.
NOTE: Dust off the excess potato or corn starch with a pastry brush. Or if you find some sticky part, cover the area with starch first and then dust off.
5. For details, colour some dough brown, soft pink and deep pink.
NOTES
1. Steaming Method: Cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 20-30 minutes.
Half way cooking, stir with spatula and cover to finish cooking.
The color of mochi should change from white to almost translucent.
2. The daifuku keep well for a day or two in the refrigerator.
FULL RECIPE: http://bembumkitchen.home.blog/2020/04/21/puffy-bear-ichigo-daifuku-strawberry-mochi/
Instagram: instagram.com/bembum.kitchen/?hl=en
Facebook: facebook.com/bembuminthekitchen
#bembumkitchen #ichigodaifuku #mochi
Hi Guys, today we are making these Puffy Bear Ichigo Daifuku or commonly known as Strawberry Mochi.
If you love juicy strawberries, very chocolaty paste and chewy mochi, I know you are going to fall in love this Japanese dessert!
I hope you Guys enjoy the recipe!
PUFFY BEAR ICHIGO DAIFUKU
Yield: 6 pieces
Active time: 1 hours
Total time: 3 hours
INGREDIENTS
Chocolate Paste:
60 gr Granulated Sugar
1 1/2 tbs Milk Powder
20 gr Unsalted Butter
25 gr Cocoa Powder
75 gr Eggs
1 tsp Vanilla Extract (optional)
Mochi Dough:
100 gr Glutinous Rice Flour
10 gr Tapioca Starch
20 gr Corn Starch
200 gr Milk
80 gr Granulated Sugar
5 gr Vegetable Oil
A pinch of Salt
Food Colouring (Brown and Red)
Assembly:
6 Pieces Medium Strawberry
Potato or Corn Starch
Melted White Chocolate or White Food Colouring
INSTRUCTIONS
Filling
1. In a small saucepan, combine sugar, milk powder, butter, cocoa powder, eggs, and vanilla extract. Mix it until no lumps remain.
2. Cook over medium low heat, stirring constantly until the mixture thickens and forms a smooth paste.
3. Take it off from the heat, pour it into a bowl, cover it with plastic wrap, store it in the fridge for about 1 hour.
4. After 1 hour, divide the chocolate paste into 25 grams balls, flatten it and place a strawberry on the center.
Wrap the strawberry with chocolate paste, shape it back into an oval shape, cover each strawberry chocolate with a cling wrap (like a piece of candy). Store them in a fridge to set for 1 hour.
Mochi Dough
1. In a microwave proof bowl, combine glutinous rice flour, tapioca starch, corn starch, salt, milk and sugar. Mix well.
Add in the vegetable oil, mix until well combined and completely smooth.
2. Cover the bowl loosely with cling wrap and microwave it on 1000 Watt for 1 minute. After one minute, removed the bowl from the microwave and stir (you can see the mixture will be still runny and floury).
3. Put the bowl back into microwave for another 1 minute. Take the bowl out of the microwave and stir again (it should look partly floury and partly should be starting to resemble mochi texture).
4. Cover again and microwave it for the last time (45 seconds to 1 minute). The colour of the mochi should change from white to almost translucent. Stir well with a spatula (temperatures may vary, if centers still runny and undercooking, add cooking time for a few second). If the mochi has a translucent texture, that’s means it’s done.
5. To do the mochi pounding; cover the work surface with large cling wrap, brush some vegetable oil to prevent stickiness, transfer the hot cooked mochi on top, cover it with plastic wrap.
Gently use tapping and rolling method with a rolling pin to even out the thickness, fold it into thirds (it’s very similar to folding on a letter that goes in an envelope or laminated dough process in making pastry). Repeat the tapping rolling and folding action for about 9 more times to create a smooth dough.
To finish the process, wrap the dough, roll into a log, and then transfer it into the fridge (2 hours) or freezer (45 minutes) to set up.
Assembly and Decoration
1. Prepare potato or corn starch for coating purpose (if you are worried about eating raw starch, you can heat the starch in the pan for about 5 minutes).
2. Cover the work surface with large cling wrap and brush some vegetable oil to the surface, scraper and hands to prevent stickiness.
3. Divide mochi dough into 60 grams each, round it into a ball. Using rolling pin and a piece of cling wrap on top of the dough, gently flatten and roll it into 3 inch diameter disc, make sure that the middle is slightly thicker that the edge of the dough (the smooth surface underneath will be the outer skin of the head).
4. Place one portion of the strawberry chocolate paste filling at the center of the mochi disc, start covering the strawberry from all sides and use your thumb to hold the mochi on top, gather the mochi and pinch together to complete seal the filling. Shape the mochi as oval as possible, cut off the excess mochi dough underneath. Repeat this process for the rest of Daifuku.
NOTE: Dust off the excess potato or corn starch with a pastry brush. Or if you find some sticky part, cover the area with starch first and then dust off.
5. For details, colour some dough brown, soft pink and deep pink.
NOTES
1. Steaming Method: Cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 20-30 minutes.
Half way cooking, stir with spatula and cover to finish cooking.
The color of mochi should change from white to almost translucent.
2. The daifuku keep well for a day or two in the refrigerator.
