Daifuku Mochi - Recipe

Preparation time: 30 minutes
Serving: 12 pieces

Credit: Adapted from Setsuko Yoshizuka's recipe

  • 1 cup Shiratama-ko (glutinous rice flour)
  • ¼ cup sugar
  • cup water
  • 150-200g Sweetened red bean paste (this often comes in 500g packets)
  • Katakuri-ko (potato starch) or corn flour for dusting

  • Make 12 small Anko (red bean) balls and set aside.
  • Put Shiratamako in a heat-resistant bowl.
  • Mix the water and sugar in a small bowl and stir to melt the sugar or microwave it 15 seconds.
  • Gradually pour sugar and water mixture into Shiratama-ko, stir or whisk until there are no lumps.
  • Put the bowl in microwave and heat the dough for about two minutes.
  • Stir the dough in thoroughly, especially the top bit that can go a little dry.
  • Put the dough back in and heat again until dough inflates and becomes Mochi - usually another minute or two depending on the strength of your microwave oven.
  • Stir the Mochi quickly to obtain an even consistency.
  • Dust a flat pan or large chopping board with some Katakuri-ko starch.
  • Dust your hands too with some Katakuri-ko.
  • Remove the hot Mochi from the bowl to the pan using a spoon or spatula.
  • The Mochi is hot and sticky, so please be careful not to burn your hands.
  • Dust hands with more Katakuri-ko and roll Mochi into a long sausage of 20-25 cm.
  • Divide the mochi into 12 pieces using a knive.
  • Make 12 flat and round Mochi.
  • Put a piece of Anko filling on a Mochi and wrap the Anko by stretching Mochi.
  • Using your hands, cup and roll the Mochi into a ball. 
  • Dust the Mochi with a little Katakuri-ko before placing them on a plate. 
  • Repeat the process to make more pieces until all done.