Matcha Strawberry Daifuku

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So apparently my family friends just realized I’m a baking overlord and they are now addicted to my homebrew meth baked goods. Which is great, because more recipes and blog posts!

This is a daifuku, which is glutinous rice cake (mochi) filled with anko (sweet red bean paste) and an optional strawberry. The matcha (green tea) part is also optional. You can also make it into whatever flavor you want! I’ve tried this with cocoa powder instead of matcha, which also complements the flavors very nicely. All of the ingredients should be readily available at your local Asian grocery stores.

This recipe is something I’ve been making for a while, since my high school Japanese class days (I don’t know if this calls for nostalgia or trauma). Like all Japanese desserts, it is not very sweet, which gives it a very light and refreshing taste, especially with the fresh strawberry in the middle. Also, for your summer bod grind, this is a glorious fat-free treat. It might even be one of the exceptions from my golden rule, which is “whatever tastes good is not good for you”.

Chewy rice cake with the fragrance of the matcha perfectly balances out the mellow sweetness of the anko, with the added juiciness and tang from a nice bite of the strawberry…

Get this in your mouth now.

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Matcha Strawberry Daifuku

Makes 16 daifukus


  • 1-1/2 cup mochiko (glutinous rice flour)
  • 1 tablespoon matcha (green tea powder) (*you can also use cocoa powder)
  • 2 cups water
  • 1/4 cup sugar
  • Potato starch or cornstarch
  • 1 can of sweetened Azuki beans
  • 16 fresh strawberries of similar size, leaves trimmed


  1. Pour the can of sweetened Azuki beans into a small saucepan. Mash and reduce until it becomes a smooth paste. Set aside to cool completely.
  2. After the anko is cooled, scoop some up with your hands and wrap each strawberry with the paste. Shape them into little balls and store in the fridge for later.2016-07-04 08.59.58
  3. Combine the mochiko, matcha, sugar, and water in a big bowl. Cover with plastic wrap. Microwave on HIGH for 6-7 minutes (my microwave is 1200 watts, so please adjust depending on your microwave). The mixture should become sticky and putty-like. Remove plastic wrap. Optional: using a rice paddle or wooden spoon, scoop up the mochi and knead it for about 50 times. This will make it chewier, but you can totally do without.
  4. Spread an AMPLE amount of potato starch or cornstarch on a board (VERY IMPORTANT. The mochi is super sticky so do not be stingy with the starch). Sprinkle more starch on top of the mochi. Flatten it out with your hands and divide into 16 equal pieces. Take a piece in your hand and place the strawberry-anko ball in the middle. Pull the edges of the mochi together to wrap the daifuku nicely. Repeat for the rest.

Super simple and perfect for the summer while strawberries are in season! I have a few more ideas for different flavors of daifuku, so stay tuned for more yums 😉

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