Daifuku mochi 大福餅

Method18 steps

1. 1

   Step 1: For the optional red-pea variant, put the thirty grams dried Swedish red peas (30 g) in a small saucepan with separate water to cover. Bring to a simmer over low heat and cook for the source guide of ten minutes. For plain daifuku, skip the pea stages.

   Simmer red peas · 10 minUses 30 g dried Swedish red peas, optional · Water as needed to cover and cook optional red peas

2. 2

   Step 2: Turn off the heat, cool the peas promptly, and refrigerate them in their cooking water overnight.

   Refrigerate optional cooked peas overnightUses Simmered optional Swedish red peas and their cooking water

3. 3

   Step 3: The next morning, check that the optional peas are tender throughout while holding their shape. If still firm, cook gently in fresh water until tender, then drain and cool; do not assume the initial ten-minute stage alone completes cooking.

   Uses Overnight refrigerated optional red peas · Fresh pea-cooking water if further cooking needed

4. 4

   Step 4: Divide the 180 grams ready anko into six balls, thirty grams each (the source gives two tablespoons per ball).

   Uses 180 g Ready anko sweet red bean paste

5. 5

   Step 5: Put the 180 grams shiratamako in a microwave-safe mixing bowl and add the thirty grams caster sugar (30 g) and 200 ml dough water.

   Uses 180 g Shiratamako glutinous rice flour · 30 g Caster sugar · 200 ml Water for mochi dough

6. 6

   Step 6: Mix well with a wooden spatula. Cover with a vented microwave-safe lid or wrap held away from the food.

   Uses Measured shiratamako-sugar-water mixture

7. 7

   Step 7: Microwave at 600 W for one minute thirty seconds.

   First mochi heating at 600 W · 2 minUses Covered mixed mochi batter

8. 8

   Step 8: Carefully remove the bowl and stir the partially cooked dough thoroughly with the wooden spatula.

   Uses Mochi mixture after first 90-second heating

9. 9

   Step 9: Cover again with the vented microwave-safe cover and microwave at 600 W for a further one minute.

   Second mochi heating at 600 W · 1 minUses Stirred partially cooked mochi dough

10. 10

    Step 10: Dust a stainless-steel tray generously with part of the listed potato starch; reserve the rest for handling and shaping.

    Uses Part of listed cup potato starch for tray; reserve remainder

11. 11

    Step 11: Remove the bowl and stir. The dough should be uniformly translucent and stretchy with no opaque floury patches. If needed, continue short microwave heating and stirring until that endpoint is reached, then transfer the cooked dough to the dusted tray.

    Uses Mochi dough after second microwave heating · Starch-dusted tray and reserved handling starch

12. 12

    Step 12: Let the mochi cool just enough to handle while still pliable. Dust your hands with reserved potato starch and spread the dough out.

    Uses Cooked mochi on dusted tray · Reserved handling potato starch

13. 13

    Step 13: If making the red-pea variant, scatter the prepared cooked, tender, drained peas over the dough and fold the dough in half. For plain daifuku, fold the dough without peas.

    Uses Pliable cooked mochi dough · Cooked tender drained optional Swedish red peas

14. 14

    Step 14: Use a dough scraper to divide the mochi into six equal pieces.

    Uses Cooked mochi dough with selected optional pea addition

15. 15

    Step 15: Flatten one mochi portion on your starch-dusted palm and place one thirty-gram anko ball in its centre.

    Uses One of six cooked mochi shell portions · One thirty-gram anko filling ball

16. 16

    Step 16: Gather the edge of mochi to wrap the anoko ball with mochi using well dusted hands.

    Uses Mochi portion with one anko ball · Remaining handling potato starch

17. 17

    Step 17: Pinch the mochi edges closed with starch-dusted fingers and shape into a round daifuku. Brush off excess dusting starch.

    Uses Anko ball enclosed by gathered mochi · Remaining handling potato starch

18. 18

    Step 18: Repeat filling and shaping for the remaining five mochi portions and five anko balls, making six daifuku in total.

    Uses First filled shaped daifuku · Remaining five cooked mochi portions · Remaining five anko filling balls · Remaining handling potato starch