Japan

Daifuku Mochi

Name: Daifuku Mochi
Total time: 40 min
Yield: 10 pieces
Cuisine: Japan
Ingredients: 200 g Mochiko (glutinous rice flour); 60 g Sugar; 250 ml Water; 250 g Sweet red bean paste (anko); for dusting Potato or corn starch

Soft Japanese rice cakes with sweet filling

Mochi are pounded glutinous rice cakes with a centuries-old tradition in Japan, eaten especially at New Year. Daifuku are the filled version.

A soft, stretchy shell of mochiko rice flour encloses sweet red bean paste; dusted with starch, they are easy to shape and a joy to eat.

Servings10 pieces

Time40 min

LevelMedium

Ingredients

Mochiko (glutinous rice flour)200 g
Sugar60 g
Water250 ml
Sweet red bean paste (anko)250 g
Potato or corn starchfor dusting

★ = available authentic in the Asia Boutique

Preparation

Whisk mochiko, sugar and water until smooth.
Steam or microwave into a sticky mass.
Let cool on a starch-dusted surface.
Shape the anko into balls.
Flatten the mochi dough, enclose filling and shape round.

Make it original

Mochiko and anko for daifuku mochi are in the Asia Boutique.

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