Delicious mochi balls filled with sweet red bean paste (anko), soft and lightly sweet. A traditional Japanese treat that can be prepared in the microwave or steamer.
Ingredients
- 120 g Shiratamako (glutinous rice flour)
- 50 g White sugar
- 180 ml Water
- 60 g Potato starch (or cornstarch)
- 375 g Sweet red bean paste (anko)
- 120 g Mochiko (glutinous rice flour) - as an alternative to shiratamako
Method
- Mix the shiratamako and sugar in a medium bowl. Add the water and whisk until smooth.
- Cook the dough either in the microwave (cover with plastic wrap, cook for 1 min at full power, stir, then cook for 1 min, stir again, and cook for an additional 30 sec until the dough is almost translucent) or in a steamer (place the bowl in a steamer basket with the lid covered by a kitchen towel to prevent condensation, and steam for 15 min, stirring halfway through).
- Generously dust a work surface with potato starch. Pour the hot mochi onto the starch, dust the top with more starch, then roll it out into a thin layer about 4 to 5 mm thick.
- Transfer the mochi, with the parchment paper, to a tray and refrigerate for 15 minutes (no longer) to firm it up.
- Take the mochi out of the refrigerator. Cut out 9 cm circles with a cookie cutter. Brush off the excess starch with a pastry brush. Stack the discs between sheets of plastic wrap.
- Place a mochi disc on a sheet of plastic wrap. Put a spoonful of anko in the center. Fold the four corners of the mochi toward the center, then pinch the remaining edges together to enclose the filling.
- Dust the sealed area with a little starch, turn the daifuku over seam-side down, and repeat with the remaining discs. Store in an airtight container at room temperature (or in the refrigerator during summer, wrapped in a thick kitchen towel). Enjoy within 2 days.
Nutrition
Per serving
- Energy
- 184.5 kcal
- Protein
- 4.09 g
- Carbohydrate
- 41.91 g
- Fat
- 0.31 g
- Fibre
- 2.49 g
- Calcium
- 0.23 mg
- Iron
- 0.01 mg
- Magnesium
- 0.07 mg