Daifuku Mochi
Recipe type: Dessert
Cuisine: Japanese
Serves: 8 large mochi
  • 1-2 cups tapioca, potato, and/or corn starch
  • ¼ c sugar
  • 1 c glutinous rice flour
  • ⅔ c water
  • food coloring, optional
  • flavoring, optional
  • ~9 oz. anko (sweetened azuki bean paste)
  1. First, you'll need to prepare your work area. Generously sift starch over your work surface.
  2. Dust a rolling pin, a sharp knife, and a large plate (for the finished mochi) with starch.
  3. Fill a small bowl with water.
  4. Portion out 8 1″ balls of anko on a plate for easy use.
  5. In a microwaveable bowl, stir together rice flour, sugar, and any flavorings.
  6. Add water and a drop or two of food coloring, if using, and mix well.
  7. Microwave mixture for 2 minutes*; remove from microwave and stir well with a fork. Depending on your bowl and your microwave, parts of the rice flour may have already cooked and gotten jelly-like before the rest of it. If this happens, just beat the mixture together until it's all the same consistency.
  8. Microwave again for another 1-2 minutes and beat as necessary. (If you’re splitting the mochi batter to make different colors at the same time, reduce microwave time accordingly.) It should have risen slightly, be thick and gelatinous, and kind of gather into a ball as you stir it. Use this to your advantage and, after dusting your hands with starch, scoop it out onto your work surface. Sprinkle extra starch on top and pat it down; no exposed part of the mochi should be sticky at this point. It’ll be hot, but it shouldn't burn you if you're heedful. The dough does stiffen as it cools, but it doesn’t happen instantaneously. Work fast, but don’t sweat it.
  9. Roll the dough out into a rough rectangle ½″ thick.
  10. Slice dough into 8 squares.
  11. One by one, take a square in the palm of your hand, plop a dollop of anko into the center, and fold the corners up, overlapping slightly to make a seal. Rubbing a little water on the edges of the dough will help them stick together.
  12. Chill in an airtight container and serve.
You can find cans of anko in any Asian grocery store, but you can also find instructions for making it from scratch on Google. If your paste isn't thick enough to roll into balls, you'll want to stick it in the freezer for a while until it stiffens before portioning it out.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/daifuku-mochi/