Description
Japanese Daifuku uniquely evolved: ultra-thin mochi stuffed with giant strawberries and 'taro paste' or custard instead of red bean. A visually stunning winter night market sweet.
Restaurants serving Taiwanese Strawberry Daifuku
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fresh strawberries
- Taro
- Glutinous rice flour
- Sugar
Instructions
- [Authentic Recipe]
- [Mochi] Steam glutinous rice flour, sugar, and water to make a very soft, thin skin.
- [Taro Filling] Mash steamed taro with butter and sugar into a rich paste.
- Prepare large, fresh, shapely strawberries.
- Wrap strawberry in taro paste, then drape the thin mochi over it.
- [Serving] The Taiwanese way often leaves the strawberry tip peeking out or slices it to show the colorful cross-section.
Learn more Spice, substitutes, tips
Key spices
Strawberry acidity and taro sweetness
Substitutes at Japanese supermarkets
Japanese store-bought strawberry daifuku
Pairing
Warm Oriental Beauty Tea
Trivia
[Trend] A winter tradition in Taiwan. Famous at long-lined shops in Taipei's Dihua Street. Taro paste is hugely popular among women for highlighting strawberry acidity better than red bean.
Eating tips & etiquette
[Unique Eating] Enjoy the juicy strawberry juice mixing with the taro paste while relishing the 'baby-soft' mochi skin!
Allergen
Dairy (depends on filling)