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Japanese sweets

Daifuku (red bean mochi)

The everyday daifuku of Japanese sweet shops: a big ball of anko in a thin white mochi shell, with nearly as much filling as mochi. The mochi is shiratamako, sugar and water, cooked in the microwave in three short bursts. Chunky tsubuan or smooth koshian both work. Make them the day you eat them, because the mochi goes hard in the fridge. Strawberry, salted pea and mugwort daifuku follow the same method.

6 pieces~30 min with the anko made
Daifuku (red bean mochi)

Mise en place — set out in the order it goes in

  1. Anko
    Anko210 g, in 6 ballsStep 1
  2. Shiratamako + sugar
    Shiratamako + sugar100 g + 30 gStep 2
  3. Potato starch
    Potato starchfor the trayStep 4

Prep order — what happens when, and what overlaps

minutes
051015202530
Roll the anko 5 min
5 min
Mix the batter 3 min
3 min
Microwave in three bursts 5 min
5 min
Divide on starch 5 min
5 min
Wrap and pinch shut 10 min
10 min
BoardBowl / counter

Step by step

  1. Roll each ball between your palms; firm anko wraps more easily.
    Roll each ball between your palms; firm anko wraps more easily.

    1Roll the anko

    5 min

    For this step

    • Anko (red bean paste)210 g
    • Roll the anko into 6 balls of 35 g and set them on a plate in the fridge.
    • If it's too soft to hold a shape, stir it in a pan over low heat for a few minutes to dry it out, then cool it. Firm anko is much easier to wrap.
    Roll the anko
    Should look like this
  2. Add the water a little at a time and press out the lumps.
    Add the water a little at a time and press out the lumps.

    2Mix the batter

    3 min

    For this step

    • Shiratamako (glutinous rice flour)100 g
    • White sugar30 g
    • Water120 ml
    • In a heatproof glass bowl, stir the shiratamako and sugar together.
    • Add the water a little at a time, stirring and pressing out the lumps, until it's smooth and pours like thick cream.
    Mix the batter
    Should look like this
  3. 1 minute, then stir hard with a wet spatula: the edges set first.
    1 minute, then stir hard with a wet spatula: the edges set first.
    After the last burst it's translucent and stretchy all through.
    After the last burst it's translucent and stretchy all through.

    3Microwave in three bursts

    ~3 min
    • Cover loosely with cling film. Microwave 1 minute at 600–700 W, then stir hard with a wet spatula. The edges will have set first.
    • Another 1 minute, stir again. It's now a sticky lump.
    • Another 20–30 seconds, until the whole mass is translucent, glossy and stretchy, with no opaque white patches. Stir once more.
    Microwave in three bursts
    Should look like this
  4. Cut into six with a dusted bench scraper.
    Cut into six with a dusted bench scraper.

    4Divide on starch

    5 min

    For this step

    • Potato starch (katakuriko)3 tbsp
    • Sift a thick layer of potato starch over a tray. Scrape the hot mochi onto it and dust the top too.
    • With a dusted bench scraper, cut it into 6 even pieces, about 40 g each. Wait a minute or two, until you can handle it.
    Divide on starch
    Should look like this
  5. Stretch a piece into an 8 cm disc, edge thinner than the middle.
    Stretch a piece into an 8 cm disc, edge thinner than the middle.
    Anko ball in the middle; pleat the edge up over it and pinch shut.
    Anko ball in the middle; pleat the edge up over it and pinch shut.

    5Wrap and pinch shut

    10 min
    • Take one piece and stretch it into a disc about 8 cm across with starchy fingers. Make the edge a little thinner than the middle.
    • Set an anko ball in the middle.
    • Pull the edge up over the ball in four or five pleats and pinch them together on top. Twist off any extra.
    • Turn it over so the seam is underneath, and cup it in your palm to round it.
    Wrap and pinch shut
    Should look like this
  6. Brush off the loose starch; cut with a wet knife to show the inside.
    Brush off the loose starch; cut with a wet knife to show the inside.

    6Brush and serve

    2 min
    • Brush off the loose starch.
    • Serve the same day, at room temperature. Cut one in half with a wet knife to show the thick dark anko in its thin white shell.
    Brush and serve
    Should look like this

Based on: Just One Cookbook — daifuku