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Desserts

Daifuku Mochi (Sweet Rice Cake with Red Bean Filling)

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20 min
Prep
10 min
Cook

Ingredients

  • 100 g glutinous rice flour (mochiko), (3/4 cup)
  • 30 g sugar (2.5 tbsp)
  • 150 ml water (2/3 cup)
  • 150 g sweet red bean paste (anko), divided into 6 balls (5 oz)
  • Potato starch or cornstarch, for dusting

Method

  1. Mix glutinous rice flour, sugar and water in a microwave-safe bowl until smooth.
  2. Cover loosely and microwave on high for 1 minute; stir, then microwave in 30-second bursts, stirring each time, until the mixture turns translucent and sticky, about 2-3 minutes total.
  3. Alternatively, steam the mixture over boiling water for 15-20 minutes, stirring occasionally.
  4. Generously dust a work surface and hands with potato starch, then turn out the hot mochi dough.
  5. Divide dough into 6 portions and flatten each into a small disc.
  6. Place a ball of red bean paste in the centre of each disc, then gather edges up and around the filling, pinching to seal.
  7. Dust off excess starch and serve seam-side down.

Introduction: Daifuku is a soft, chewy rice cake made from glutinous rice flour (mochiko) and typically filled with sweet red bean paste, traditionally enjoyed with tea and associated with celebrations and seasonal festivals throughout Japan.

Cultural Background: Daifuku is a soft, chewy rice cake made from glutinous rice flour (mochiko) and typically filled with sweet red bean paste, traditionally enjoyed with tea and associated with celebrations and seasonal festivals throughout Japan.

Tips: Work quickly while the mochi dough is warm and pliable, as it firms up and becomes harder to shape once cool.

Variations: Ichigo daifuku encases a whole strawberry along with the red bean paste; some versions use white bean paste or matcha-flavoured dough.

Storage: Best eaten the day it is made; store at room temperature in an airtight container for up to 1 day, as mochi hardens when chilled.

Reheating: Not typically reheated; if firm, a few seconds in the microwave can soften it slightly.

FAQs:

Q: Can daifuku be frozen?

A: Yes, freeze individually wrapped and thaw at room temperature for about an hour before eating.

Q: Why does mochi harden when refrigerated?

A: The starch structure retrogrades in cold temperatures, making it firm; room temperature storage preserves its soft texture.

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