I could not be more excited about this daifuku recipe. My strawberry rose daifuku consists of a strawberry, wrapped in marzipan, wrapped in ROSE-FLAVORED MOCHI. The flavor is sweet but not overbearingly so, with just a light floral fragrance. It is PERFECT for a Valentines Day or Galentines Day dessert or afternoon tea party… or birthday party… or afternoon snack… or midmorning snack… or really just any time of day because they’re that good. Think Turkish delight – but with a milder flavor and a strawberry hidden in the middle. As with many mochi recipes, it is gluten free and dairy free (although be sure to look at the ingredient list if you buy marzipan from the grocery store just to be safe).
There’s only a few steps:
1. Wrap strawberry in marzipan (I use store bought but you can make your own if you want).
2. Steam mochi mixture.
3. Wrap marzipan/strawberry balls in cooked mochi.
It’s so easy, but it sounds super impressive! To follow this recipe, it will be helpful if you already are familiar with how to make a basic daifuku or strawberry daifuku. My recipe is based off of Cooking With Dog’s regular strawberry daifuku recipe. I highly recommend checking out their video on how to make daifuku! You can see how I made their standard strawberry daifuku recipe here.
Strawberry Rose Daifuku
Ingredients
- 100 g mochiko (just shy 3/4 cup)
- 2 tbsp sugar
- 100 mL water
- 1/2 tsp rose water
- 1 drop red food coloring (optional)
- 6 strawberries
- 3-4 oz marzipan
- potato starch (as needed)
Instructions
- Prepare your stovetop steamer. I use a large, deep skillet with about 1/4 inch of water and a steamer rack.
- Mix mochiko, sugar, water, rose water, and red food coloring in a dish that will fit in your steamer.
- Place mochiko mixture in steamer and cover with a lid that has been wrapped in a kitchen towel, so excess moisture does not fall into your mochi (See photo). Steam for 15 minutes.
- Meanwhile, wrap each strawberry in a thin layer of marzipan.
- When mochi is done steaming, turn out onto a workspace that is lightly dusted with potato starch; this will help keep it from sticking.
- Divide mochi into 6 equal pieces.
- Roll out a piece of mochi into a flat circle, approximately 3-4 inches in diameter, or enough to cover whatever size strawberry you have.
- Wrap mochi around strawberry/marzipan ball and pinch ends together. Dust with more potato starch to seal the sticky edge.
- Repeat with the other 5 mochi pieces and strawberries.
Notes
- 1/2 tsp rose water might seem like a lot, but after steaming with the mochiko, I find the flavor becomes very mild. Increase or decrease the amount of rose water to your tastes.
- I guesstimated the amount of marzipan due to the fact that my batch was old and super crumbly. You want a very thin layer around your strawberry, thinner than what is shown in my photos, but it also depends on how large your strawberries are. I find it easier to work with smaller strawberries and less marzipan.
I decorated mine with some dried rose petals I found in the spice section of World Market for the extra Instagram appeal 😉
I hope you give it a try! And be sure to check out my other mochi recipes!