📝 About This Recipe
Daifuku, which translates to 'great luck,' is a beloved Japanese wagashi consisting of a soft, chewy mochi shell wrapped around a sweet heart of smooth anko. This traditional treat offers a sublime contrast between the elastic, pillowy exterior and the rich, earthy sweetness of azuki beans. Mastering this recipe brings the elegant simplicity of a Japanese tea house right into your kitchen, creating a snack that is as beautiful to look at as it is delightful to eat.
🥗 Ingredients
The Mochi Dough
- 100 grams Shiratamako (Glutinous Rice Flour) (high-quality Japanese short-grain rice flour is essential)
- 50 grams Granulated Sugar (helps maintain the soft texture)
- 180 ml Water (filtered water is preferred)
- 1/2 cup Potato Starch (Katakuriko) (for dusting and preventing stickiness)
- 1 teaspoon Matcha Powder (optional, for a green tea flavored shell)
The Sweet Filling
- 240 grams Koshian (Fine Red Bean Paste) (smooth style, chilled for easier handling)
- 1 pinch Salt (to balance the sweetness of the beans)
👨🍳 Instructions
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1
Prepare your workspace by generously dusting a large baking sheet or clean surface with potato starch. This is crucial as the cooked mochi is incredibly sticky.
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2
Divide the chilled red bean paste (Koshian) into 8 equal portions, approximately 30g each. Roll them into smooth balls between your palms and set aside on a plate.
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3
In a medium heat-proof glass bowl, combine the shiratamako and granulated sugar. If using matcha powder for color/flavor, whisk it in now.
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4
Gradually add the water to the flour mixture, whisking constantly until the mixture is completely smooth and there are no lumps.
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5
Cover the bowl loosely with plastic wrap. Place in the microwave and heat on high (800W-1000W) for 1 minute.
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6
Remove the bowl carefully and stir the mixture with a wet silicone spatula. The edges will look cooked (translucent) while the center remains milky.
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7
Cover and microwave for another 1 minute. Remove and stir again. The dough should now be translucent and very sticky.
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8
Give it one final heat for 30 seconds if any white/opaque spots remain. Stir vigorously for 1 minute to develop the elastic 'chew' (koshi) of the mochi.
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9
Transfer the hot mochi dough onto the starch-dusted surface. Dust the top of the dough with more potato starch to prevent it from sticking to your hands.
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10
While the dough is still warm (but safe to touch), flatten it gently and divide it into 8 equal pieces using a dough scraper or a knife dusted with starch.
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11
Take one piece of mochi, flatten it into a 3-inch disc, making the edges slightly thinner than the center.
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12
Place a ball of red bean paste in the center of the disc. Gently pull the mochi edges up and over the filling, pinching the dough together at the top to seal.
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13
Place the finished Daifuku seam-side down. Gently rotate it between your palms to create a perfect sphere.
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14
Brush off any excess starch with a soft pastry brush and repeat with the remaining pieces.
💡 Chef's Tips
Always use Shiratamako rather than Mochiko if possible; it provides a much silkier, more refined texture. Work with the mochi while it is warm; once it cools completely, it becomes less pliable and harder to seal. Keep your hands and tools well-dusted with potato starch, but try not to fold the starch into the dough itself. If the mochi sticks to your hands, dip your fingertips in water or more starch immediately. Store Daifuku in an airtight container at room temperature; refrigeration will cause the mochi to harden and lose its soft texture.
🍽️ Serving Suggestions
Serve with a hot bowl of whisked Matcha green tea to balance the sweetness. Pair with a cup of roasted Hojicha for a nutty, toasted flavor profile. For a modern twist, serve alongside fresh strawberries or seasonal fruit. Present on a dark ceramic plate to highlight the snowy white or vibrant green color of the mochi. Enjoy as an afternoon 'oyatsu' (snack) during a quiet moment of reflection.