daifuku mochi

Japan · East Asia

Two white mochi sweets on a plate, one cut open to show red bean filling.
daifuku mochi

Daifuku has a soft, chewy mochi wrapper around anko. The bean filling may be smooth koshian or coarser tsubuan, which retains pieces of azuki skin. Classic daifuku is sold throughout the year in confectionery shops and supermarkets, while strawberry daifuku combines a whole strawberry with bean paste.[1]

Namiko Hirasawa Chen’s home method mixes glutinous rice flour with sugar and water, then cooks the mixture in a steamer or microwave. The cooked mochi is rolled out on a starch-dusted surface and cut into circles to enclose the filling. Other variations include wrappers flavoured with mugwort or matcha and fillings made with white-bean paste.[1]

References

Sources checked:

  1. Daifuku — Namiko Hirasawa Chen / Just One Cookbook
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