I love this recipe because it combines soft mochi texture with a rich and creamy strawberry filling. The balance between the chewy exterior and smooth cream center makes every bite satisfying.
I also like how beautiful these daifuku look once assembled. They feel elegant enough for celebrations while still being fun to make at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
140 g milk 80 g strawberry jam 100 g glutinous rice flour 30 g cornstarch 20 g unsalted butter 225 g cream cheese 40 g granulated sugar 150 g heavy whipping cream 4 g vanilla extract, optional 6 strawberries
Optional filling addition:
2 tablespoons strawberry jam 6 strawberries
Directions
I start by taking the cream cheese out of the refrigerator so it can soften at room temperature.
In a mixing bowl, I whisk together the milk, strawberry jam, cornstarch, and glutinous rice flour until completely smooth.
I strain the mixture through a fine mesh strainer into a microwave-safe bowl to remove any lumps.
I cover the bowl with microwave-safe wrap and poke small holes in the top. Then I microwave the mixture on full power for about 3 minutes until the dough is fully cooked.
Carefully removing the bowl, I add the butter to the hot dough and mix it with a nonstick spatula until fully absorbed.
I let the dough cool naturally to room temperature. While it cools, I prepare the cream filling.
In a mixing bowl, I whip the softened cream cheese with granulated sugar until fluffy.
In another bowl, I whip the heavy cream and vanilla extract until stiff peaks form.
I combine the whipped cream with the cream cheese mixture and mix gently until smooth. Sometimes I transfer the filling into a piping bag for easier assembly.
I rinse and dry the strawberries, then dice them into small pieces. I can also mix them with strawberry jam for extra sweetness.
Once the mochi dough has cooled, I knead it by pulling and folding it for about 5 minutes until smooth and stretchy.
I divide the dough into 6 equal portions. Using a rolling pin wrapped in plastic wrap, I roll each piece into a circle or square about 5 inches wide.
For round daifuku, I place the dough over a sphere mold with the floured side down. I pipe in cream filling, add diced strawberries, then top with more cream filling.
I pull the dough edges together and seal them carefully before flipping the daifuku smooth-side up onto a serving plate.
If making pillow-shaped daifuku, I simply fold the dough around the filling and seal the edges.
I finish each daifuku with a fresh strawberry on top before serving.
I sometimes use fresh strawberry puree instead of jam for a fresher fruit flavor. For a chocolate version, I add cocoa powder to the cream filling.
When I want a lighter filling, I replace the cream cheese with whipped mascarpone or stabilized whipped cream. I also like adding mango or blueberry pieces for different fruit flavors.
storage/reheating
I store leftover strawberry daifuku in an airtight container in the refrigerator for up to 3 days.
I prefer serving them chilled or slightly cool. I do not reheat them because the mochi texture becomes too soft and sticky when warmed.
FAQs
What is daifuku made of?
I make daifuku using glutinous rice flour, which creates the soft and chewy mochi texture.
Can I use fresh strawberries instead of jam?
Yes, I can use fresh strawberry puree or finely mashed strawberries instead of jam.
Why is my mochi dough sticky?
Mochi dough is naturally sticky while warm. I let it cool completely and lightly dust it with glutinous rice flour when handling it.
Can I freeze strawberry daifuku?
I can freeze it, but the texture of the cream filling may change slightly after thawing.
Do I need a sphere mold?
No, I can shape the daifuku by hand into round or pillow shapes without special molds.
Conclusion
Strawberry Daifuku is one of my favorite desserts because it combines chewy mochi, creamy filling, and sweet strawberries in one delicate treat. The soft texture and fruity flavor make these little desserts feel refreshing, elegant, and incredibly enjoyable to make and serve.
Soft Strawberry Daifuku (strawberry mochi with cream filling) made with glutinous rice dough, fresh strawberries, and creamy cheesecake filling for a sweet Japanese dessert.
Author:Emma
Prep Time:1 hour 30 minutes
Cook Time:3 minutes
Total Time:1 hour 33 minutes
Yield:6 servings
Category:Dessert
Method:Microwave
Cuisine:Japanese
Diet:Vegetarian
Ingredients
Mochi Dough
140 g milk
80 g strawberry jam
100 g glutinous rice flour
30 g cornstarch
20 g unsalted butter
Cream Filling
225 g cream cheese, softened
40 g granulated sugar
150 g heavy whipping cream
4 g vanilla extract (optional)
Strawberry Filling
6 fresh strawberries, diced
2 tablespoons strawberry jam (optional)
Garnish
6 whole strawberries
Instructions
Remove the cream cheese from the refrigerator and allow it to soften at room temperature.
In a mixing bowl, combine the milk, strawberry jam, cornstarch, and glutinous rice flour. Whisk until smooth.
Strain the mixture through a fine-mesh strainer into a microwave-safe bowl to remove lumps.
Cover the bowl with microwave-safe plastic wrap and poke about 12 small holes in the wrap with a toothpick.
Microwave the mixture on high power for 3 minutes, or until fully cooked. Insert a toothpick into the center; if it comes out clean, the mochi dough is done.
Carefully remove the bowl from the microwave. Add the butter and mix with a nonstick spatula until fully absorbed into the dough.
Allow the mochi dough to cool completely at room temperature. Avoid touching the dough while warm.
In a mixing bowl, whip the softened cream cheese and granulated sugar using a hand mixer for about 2 minutes until fluffy.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Fold the whipped cream into the cream cheese mixture and mix on low speed until fully combined. Transfer to a piping bag if desired.
Wash, dry, and dice the strawberries. Mix with strawberry jam if using. Set aside.
Once cooled, knead the mochi dough by stretching and folding it for about 5 minutes until smooth and elastic.
Divide the dough into 6 equal portions.
Wrap a rolling pin with plastic wrap to prevent sticking and roll each dough portion into a 5-inch circle.
Dust one side lightly with glutinous rice flour and place the dough into a sphere mold with the floured side facing down.
Pipe cream filling into the center, add diced strawberries, then top with more cream filling.
Pull the edges of the dough together and pinch tightly to seal.
Flip the daifuku over so the smooth side faces up.
If not using a sphere mold, roll the dough into squares and fold into pillow shapes around the filling.
Garnish each strawberry daifuku with a whole strawberry on top.
Serve immediately or refrigerate in an airtight container for up to 3 days.
Notes
Glutinous rice flour is essential for the chewy mochi texture.
Dust hands and surfaces lightly with rice flour to prevent sticking.
Do not overfill the mochi or sealing may become difficult.
The cream filling can be piped for easier assembly.
Best enjoyed chilled and freshly made.
