Daifuku or Daifuku Mochi is a type of wagashi, or Japanese sweet. Daifuku is a popular Japanese snack and usually served with green tea. Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan). There are also mochi which is colored and flavored with kinako (soy bean flour), yomogi (Japanese mugwort), matcha green tea powder or a touch of red food coloring.
There are two types of the red bean filling: koshian (fine texture) and tsubuan (coarse texture). It’s up to you which red bean paste you prefer as the filling, but many prefer tsubuan with its coarse texture and the azuki bean skin still kept in the paste.
Mochi is made of short-grain japonica glutinous rice (mochigome). Traditionally, mochi is made through a labor-intensive method. The glutinous rice is cooked and pounded with wooden mallets (kine) in a traditional mortar (usu). We call this mochi-pounding process “mochitsuki”. The mochi is then formed into round or rectangular shapes.
It takes quite a bit of time to make mochi from scratch. You can also make mochi with shiratamako or mochiko (glutinous rice/sweet rice flour). The flour is mixed with water and steamed either on the stovetop or in the microwave. With this quick method, sticky tasty mochi is ready in no time.
- Heat 2/3 cup of water and 1/2 cup of sugar in a small pot.
- Add 1/4 cup of anko powder and stir well.
- Cool the anko filling.
- Make 12 small anko balls and set aside.
- Put shiratamako in a heat-resistant bowl.
- Mix water and sugar in a small bowl and gradually pour into shiratama-ko, stirring well.
- Put the bowl in microwave and heat the dough for about two minutes.
- Stir the dough.
- Heat the dough in microwave until the dough inflates.
- Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch.
- Also, dust hands with some katakuri-ko.
- Remove the hot mochi from the bowl to the pan by hand. The mochi is hot and sticky, so please be careful not to burn your hands.
- Dust hands with more katakuriko starch and divide the mochi into 12 pieces by hands.
- Make 12 flat and round mochi.
- Put a piece of anko filling on a mochi and wrap the anko by stretching mochi.
- Round the daifuku.
- Repeat the process to make more pieces.