Prep Time: 2 hours
Cook Time: 30 minutes
Yields: 12 daifuku
A delicious little round mochi, stuffed with a sweet filling, which is usually Anko.
- shiratamko( glutinous rice flour)- 1 cup
- sugar- 1/4 cup
- water-2/3 cup
- for filling: water- 2/3 cup and sugar- 1 cup and dried anko powder- 1/2 cup or premade anko- 1 1/4 cup
- katakuriko(POOOTAAAATOOOOO starch) for dusting
Heat 2/3 cup water and 1/2 cup sugar in small pot. Add 1/4 cup anko powder, stir well. Cool anko filling. Make 12 small anko balls, set aside. Put water and sugar in heat-resistant bowl, mix well. Add shiratamako flour in bowl, mix well. Put bowl in microwave, heat bowl 2 minutes. Stir dough. Heat dough in microwave until it inflates. Stir mochi quickly. Dust flat pan and hands with katakuriko starch. Remove hot mochi from bowl to pan by hands. Dust hand with more starch, divide mochi into 12 pieces by hands. Mochi is hotan sticky, be careful not to burn hands. Make 12 flat, round mochi. Put piece of anko filling on a mochi and wrap it by stretching mochi, it rounds the daifuku. Repeat process to make daifuku cakes.