Ingredients
- Glutinous Rice Flour (Mochiko): 1 cup – Base for the mochi dough.
- Sugar: 1/4 cup – Adds sweetness to the mochi.
- Water: 3/4 cup – Combines ingredients to form the dough.
- Red Bean Paste (Anko): 1/2 cup – Traditional sweet filling.
- Strawberries (Optional): 6 whole – Juicy filling option.
- Potato Starch: For dusting – Prevents sticking while shaping.
Instructions
- Preheat Your Equipment: Prepare a working surface dusted with potato starch and gather all tools.
- Combine Ingredients: Mix glutinous rice flour, sugar, and water in a microwave-safe bowl until smooth.
- Prepare Your Cooking Vessel: Cover and microwave the mixture in 1-minute intervals, stirring between, until thick and sticky.
- Assemble the Dish: Dust surface with starch, place dough on it, divide into 6 parts, and flatten each piece.
- Cook to Perfection: Fill each piece with red bean paste or strawberry, seal by pinching the edges, and shape into a ball.
- Finishing Touches: Dust off excess starch and place seam-side down.
- Serve and Enjoy: Serve immediately or chill slightly before enjoying.
Notes
- Chill the filling before wrapping to make assembly easier.
- Use plenty of potato starch to prevent sticking.
- Mochi is best eaten fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 daifuku
- Calories: 160
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: daifuku, mochi, Japanese dessert, red bean mochi, ichigo daifuku