Strawberry Daifuku

Mochi, Fresh Strawberries, Whipped Cream

Pastry Chef Yuka Takamizawa of Moignet | Las Vegas, NV

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Adapted by StarChefs  |  April 2026  |  Photo: Will Blunt

INGREDIENTS

Mochi:
500 grams mochiko
500 grams shiratamako
1.1 kilograms granulated sugar

Whipped Cream:
2 kilograms heavy cream
200 grams granulated sugar
30 grams Nielsen-Massey pure vanilla extract

Strawberry:
Fresh strawberries
Shiroan

To Assemble and Serve:
Yield: 1 mochi
Potato starch

METHOD

For the Mochi:
In a large mixing bowl, combine all ingredients and 2 kilograms water. Transfer to a saucepan over medium heat and cook until smooth and glossy, stirring constantly. Let cool. Once cool, divide and shape into desired sized rounds. Wrap tightly in plastic wrap and refrigerate.

For the Whipped Cream:
In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients. Whip until medium peaks form. Set aside.

For the Strawberry:
On a clean working surface, wrap strawberries in thin layer shiroari. Set aside.

To Assemble and Serve:
Place 1 Mochi on a clean work surface and set aside. Coat Strawberry in thin layer Whipped Cream. Place on top of Mochi. Using a dumpling-style fold, gather edges of Mochi and wrap around Strawberry to enclose. Dust with potato starch.

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