written 12/8/24, updated 12/8/24
What
Japanese dessert. It’s mochi (sweet glutinous rice flour), a chewy rice cake, wrapped around a filling, usually anko (sweet red bean paste). Can be filled with other ingredients like mung bean, fresh cut fruit, ice cream, or custard, and colored with powders (such as matcha powder), fresh fruit puree, or food coloring.
This recipe is made in the microwave for ease, but can also be steamed
*See Notes for more details
Ingredients
1 Cup Shiratamako or Mochiko Sweet Rice Flour (*See Notes)
¼ – ½ Cup Sugar (more or less as desired)
1 Cup Water
1 Cup Anko (sweet red bean paste, bought or made)
Katakuriko (potato starch or cornstarch as needed for dusting)
Supplies
Heat-proof bowl
Silicone Spatula
Silicone Whisk
Plastic Wrap/Microwave Cover
Parchment Paper
Baking Sheet/Tray
Time and Serving
Time: 5 minutes combine + 2 minutes microwave + 20 minutes shaping = 30 minutes
Serving: 8 pieces
Directions
- Prepare your Anko filling
- On a tray or baking sheet, do the same thing and set aside (this is where you’ll put the formed daifuku)
- Whisk together Flour (1 Cup) and Sugar (¼ – ½ Cup, to your desire)
- Add the Water (1 Cup) and combine with the silicone spatula until it forms a smooth batter
- Cover with either plastic wrap or microwave lid
- Microwave for about 1.5 minutes
- Remove and stir well
- Return to microwave for another 1.5 minutes
- It should have formed a shiny, smooth dough, a somewhat hard lump, different from the batter from before
- If not, then return for 30 seconds at a time, stirring in between
- Dust your parchment paper workspace with either potato starch or cornstarch
- Scrape the dough out onto your workspace (Be careful, it’s going to be HOT)
- Sprinkle starch as needed to make it less sticky
- Divide the hot dough into equal portions
- Roll them into flat disks
- Put your Anko filling into the middle and pinch the ends to close them
- Place it seam side down on your pre-dusted tray
- Continue to make the rest
- This is best enjoyed right away, or cover and refrigerate up to 2 days
Notes
Clean-Up Tips
- Soak your bowls and implements in water to help loosen it up
- Try not to dump the wet flour down the drain if you don’t want to deal with a clog
- If it’s being stubborn even after soaking, use the silicone spatula to scrape the wet dough into the trashcan
Katakuriko = potato starch
Mochi vs Dango
- Dango: term for ball-shaped foods
- While these days the lines have blurred between the two desserts’ ingredients, traditionally, the difference is that Mochi was made from steamed glutinous RICE (grain) and pounded in a pestle, while Dango was made from non-glutinous rice FLOUR, mixed with water, kneaded, then steamed or boiled.
- Dango is made like boba, where the little balls are boiled
When made the same way (Flour, sugar, and boil little balls) tapioca starch (cassava) will make boba, while rice flour will make dango.
Mochiko vs Shiratamako
- Both flours are similar to each other but differ in processing
- Both can be used in other dishes like bakery goods and as thickening agents in savory dishes
Mochiko
- Ground when rice is dry
- Less working time until hardening
- Sticky, chewy texture
- Stronger flavor
- Finely ground flour
Shiratamako
- Ground when rice is wet, then dried
- Stretchier, even when cool
- Smoother texture, more delicate
- Good for refined desserts
- Coarse, granular textured flour
