November 2, 2024

My World

My World!

Daifuku Mochi – Japanese Sweet Rice Cakes

Ingredients

Instructions

  • In a large bowl, mix together the 1 heaped cup of glutinous rice flour, 4 tbsp of sugar and 1/2 cup of water until combined.
  • Loosely cover with cling wrap and microwave for 1 minute.
  • With the spoon, give it a quick mix, re-cover and pop back in for another minute.
  • Get a spatula, and wet it in water. Pull the mochi away from the sides and fold it in until it’s a rough dough ball shape. It should be sticky and pliable, with the colour turning from bright white to a more translucent cream.
  • Spread the cornstarch on a clean dry surface, and pop the mochi onto it using the wet spatula. Cover it with cornstarch until it’s no longer sticky, molding it into a thick and flat disc, and allow to cool for a few minutes.
  • Roll 1 tbsp of red bean paste into a ball, and repeat until you have 8 balls ready to wrap with mochi.
  • Grab the cooled mochi dough and cut into 8 even pieces using a knife or dough cutter (pop a bit of cornstarch on to avoid sticking).
  • Coat your fingertips in the cornstarch and pick up your first piece of mochi. Flatten and shape into a disc around 10cm / 2 inches wide. Place a red bean paste ball into the centre and wrap the mochi dough around it. Pull up the edges into the centre and pinch it altogether.
  • Place the mochi seam side down and repeat with the remaining dough and bean paste. Serve immediately, and best eaten within the day.

ORIGINAL