Strawberry Mochi Swiss Roll Cake

I really love eating ichigo daifuku mochis, which are mochis filled with red bean and strawberry. I made it into a roll cake form, sort of. It’s a vanilla Swiss roll, red bean whipped cream, strawberries, and mochi bits. This cake is such a delight to eat. Soft fluffy cake, fragrant whipped cream, and chewy mochi pieces. Give it a try!

Strawberry Mochi Swiss Roll

  • Servings: 8
  • Difficulty: medium
  • Print

Swiss Roll


  • 4 eggs, separated
  • 40g of vegetable oil
  • 64g of whole milk
  • 1 tsp of vanilla extract
  • 1/4 cup + 2 tablespoons of sugar
  • 70g (2/3 cup) of cake flour
  • 1/4 of kosher salt


  1. Preheat oven to 350 degrees F.
  2. Line a Swiss roll pan with parchment paper and grease the pan.
  3. In a large bowl, place the egg yolks and 1/4 cup of sugar. Whisk vigorously until the mixture lightens in color.
  4. Add in vegetable oil and whisk until combined. Then add salt, vanilla extract, and milk. Whisk together.
  5. Sift in cake flour.
  6. In another bowl, add in the egg whites. Begin beating on a medium-high speed. Once the egg whites are foamy, add in the remaining 2 tbsp of sugar, one tbsp at a time. Whip until stiff peaks.
  7. In the bowl with the egg yolk mixture, fold in the meringue in gently. Add the meringue 1/3 at a time.
  8. Pour into pan and bake in oven at 350 degrees F for 10 minutes.
  9. While warm, flip the cake out of the pan. Then flip it over onto a clean dishtowel. Gently roll up the cake in the dish towel and set aside to cool. Rolling it while warm will help it keep its shape.


Skip this if you wish. You can use prepackaged mini mochis cut up into pieces.


  • 10g of Shiratamako
  • 15g of sugar
  • 20 g of water
  • Cornstarch for dusting


  1. In a microwave safe bowl, add all of the ingredients.
  2. Mix together until no lumps.
  3. Cover with plastic wrap and microwave for 30 secs.
  4. Mix and microwave for another 30 secs.
  5. Once the mixture comes together with a mochi texture, roll it out on a cutting board with some cornstarch.
  6. Cut it up into small pieces or roll it into small balls.

Red Bean Paste

Skip this if you wish. You can substitute with canned red bean paste or any red bean paste recipe of your choice. You want a chunkier paste for best results.


  • 1/2 rice cup of adzuki beans
  • Water
  • 3 tablespoons of sugar


I used my Tatong steamer to steam the adzuki beans until soft. Steamed for about 1.5 hours. You can boil them if you wish. Just One Cookbook has more guidance on that here:

After the beans are soft, mash and dissolve sugar into mixture. Let cool.

Whipped Cream


  • 1 cup of heavy whipping cream
  • 1 tablespoons of sugar
  • 1/4-1/2 cup of red bean paste


  1. In a large bowl, add cream and sugar.
  2. Whip until stiff peaks.
  3. Fold in red bean paste. Adjust the amount of red bean you want in your filling. I put about 1/3 of a cup of red bean paste.



  • Swiss roll
  • Red bean whipped cream
  • Mochi pieces
  • Strawberries sliced into quarters


  1. 1. Unroll cooled cake roll and spread the red bean whipped cream.
  2. In the inside part of the roll, add a row of strawberries.
  3. Spread mochi pieces on top of whipped cream.
  4. Roll it up and chill for 12 hours.
  5. Decorate and enjoy!

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