Daifuku Mochi
Prep time
Cook time
Total time
Author: Namiko Chen
Serves: 12 pieces
Ingredients
- ¾ cup (100 g) shiratamako (or ¾ cup (115 g) Mochiko/sweet rice flour)
- ¾ cup (180 ml) water
- ¼ cup sugar
- ½ cup (100 g) potato starch/corn starch
- 1½ cup Anko (red bean paste – I use “tsubuan”) (for homemade recipe, click here)
- Equipment:
- A cookie dough scoop (smaller than an ice cream scooper)
- A rolling pin
- 3.5 inch (9 cm) cookie cutter or a round bowl
Instructions
- Combine shiratamako and sugar in a medium bowl and whisk all together.
- Add water and mix well until combined.
- Microwave Method:
If you’re using a microwave to cook mochi, cover the bowl with some
plastic wrap (do not cover too tight). Put the bowl in the microwave and
heat it on high heat (1200w) for 1 minute. Take it out and stir with
wet rubber spatula. Cover again and cook for 1 minute. Stir again,
cover, and cook for 30 seconds to finish cooking. The color of mochi
should change from white to almost translucent.
- Steaming Method:
If you’re using a steamer, cover the steamer lid with a towel so the
condensation won’t drop into the mochi mixture. Put the bowl into a
steamer basket and cover to cook for 15 minutes. Half way cooking, stir
with wet rubber spatula and cover to finish cooking. The color of mochi
should change from white to almost translucent.
- Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.
- To prevent
from sticking, sprinkle more potato starch on top of the mochi. Once
it’s cool down a bit, you can spread the mochi into a thin layer with
your hands or with a rolling pin. Make sure to apply potato starch on
your hands and the rolling pin. I recommend using a rolling pin because
it’s easier to evenly spread out.
- Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
- Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.
- Dust off the
excess potato starch with a pastry brush. If you find some sticky part,
cover the area with potato starch first then dust off. Place a plastic
wrap on a plate and then mochi wrapper on top, then lay another layer of
plastic wrapper down. Repeat for all wrappers. With leftover mochi
dough, roll into a ball and then flatten into a thin layer again and cut
out into more circle wrappers (I could make about 12 mochi wrappers).
- Now we’re
ready to make daifuku mochi. On the work surface, place one sheet of
plastic wrap with a mochi layer on top. Using the cookie scoop, scoop
out anko on top of the mochi wrapper.
- Pinch the four corners of the mochi layer together to wrap the anko. Then pinch the remaining corners together.
- Put some
potato starch on the sealed area and set aside. Continue making the rest
of daifuku mochi. Store in a cool dry place (refrigerator in summer
months) and enjoy within two days.
Notes
Prep time does not include chilling time.Do not omit sugar as it helps mochi stay softer.
No comments:
Post a Comment