Japanese cuisine · Desserts & Sweets

Daifuku

Soft mochi balls made from glutinous rice flour, filled with sweet red bean paste and dusted in potato starch.

Ingredients · for 6 servings

• 200 g glutinous rice flour (shiratamako or mochiko)
• 160 g sugar
• 300 ml water
• 300 g red bean paste (anko)
• 80 g cornstarch
• 1 pinch salt

Instructions

1. Divide the red bean paste into twelve equal portions, roll into smooth balls and chill for 20 min. so they hold their shape when filled.
2. Mix glutinous rice flour, sugar and a pinch of salt in a heatproof bowl and gradually stir in the water until a smooth, thin, lump-free batter forms.
3. Cover the bowl and steam the batter over boiling water for 15-18 min., stirring vigorously twice with a wet wooden spatula, until the mixture is glossy, stretchy and shiny.
4. Dust the work surface generously with cornstarch, turn the hot mochi dough out onto it, dust again and press into a 1 cm thick rectangle with floured hands.
5. Divide the dough into twelve squares, place a ball of bean paste in the center of each, gather the edges over the filling and press firmly to seal.
6. Place the daifuku seam-side down on a dusted board, brush off excess starch and serve at room temperature the same day.