Daifuku mochi (sweet red bean mochi)

Instructions

1. 1

   Divide the sweet red bean paste into 8 equal balls (50 g each). Place spaced on a plate and chill in the fridge for 30 minutes to firm — this makes them far easier to wrap.

2. 2

   In a large heatproof bowl, whisk together the glutinous rice flour, caster sugar and fine sea salt. Gradually add the water and whisk to a smooth, lump-free batter.

3. 3

   Cover the bowl loosely with cling film or a microwave-safe plate and microwave on high for 1 minute.

4. 4

   Remove, stir the mixture vigorously (it will be hot and slightly set) to redistribute heat and break up any pockets. Return covered to the microwave.

5. 5

   Microwave on high for another 1 minute. Remove and stir again.

6. 6

   Microwave for a final 45 seconds. The mochi should be glossy, sticky and elastic when you stir it.

7. 7

   Dust a clean work surface generously with cornflour. Oil your hands lightly with vegetable oil. Turn the hot mochi onto the dusted surface (use a spatula) and sprinkle a little more cornflour on top to stop sticking.

8. 8

   Allow the dough to cool for 2 minutes so it is manageable but still pliable.

9. 9

   Dust your oiled hands and a knife with cornflour. Divide the dough into 8 equal pieces, shaping each into a flat disc. Place one chilled red bean ball in the centre of a disc, then fold the dough over to enclose it and pinch the seams to seal. Repeat with the rest.

10. 10

    Lightly dust finished mochi with cornflour to prevent sticking. Serve at room temperature or chill briefly if you prefer them firmer.

Tips

• Chill the red bean balls: firm filling is far easier to wrap and reduces breakages.
• Use cornflour sparingly — it prevents sticking but too much dries the surface and hides the mochi’s texture.
• If your mochi feels too sticky to handle, oil your hands rather than adding more cornflour. Excess cornflour changes the mouthfeel.
• Work on a cool surface and shape fairly quickly; repeated reheating makes the dough tougher.
• Make ahead: assemble and store in an airtight container in the fridge for 24 hours. For longer storage freeze on a tray then transfer to a sealed bag for up to 1 month.

Substitutions

• sweet red bean paste → smooth peanut butter or Nutella, same weight

  Noticeably different

• glutinous rice flour → mochiko (Japanese glutinous rice flour), same weight

  Stays close

• cornflour → potato starch, same weight

  Stays close

Nutrition

Per serving · estimated

270

Calories

4 g

Protein

61 g

Carbs

2 g

Fat

2 g

Fibre

26 g

Sugar

50 mg

Sodium

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