Daifuku

Ingredients

• Glutinous rice flour (1 cup)
• Sugar (1/4 cup)
• Water (1/2 cup)
• Sweet red bean paste (anko) (1 cup)
• Potato starch or cornstarch (1/2 cup (for dusting))

Instructions

1. In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Mix thoroughly until smooth.
2. Cover the bowl with plastic wrap, leaving a small vent for steam to escape, and microwave on high for 2 minutes.
3. Carefully remove the bowl from the microwave and stir the mixture with a wet spatula until well combined.
4. Cover the bowl again and microwave for another 1 minute.
5. Once removed, stir the mixture again until it becomes smooth and elastic. It should have a sticky consistency.
6. Dust a clean surface with potato starch or cornstarch to prevent sticking.
7. Transfer the mochi mixture onto the dusted surface and knead it gently for a minute until it’s smooth.
8. Divide the mochi dough into 12 equal portions.
9. Take one portion of mochi and flatten it with your hands into a round disc about 3 inches in diameter.
10. Place about 1 tablespoon of sweet red bean paste in the center of the flattened mochi.
11. Carefully gather the edges of the mochi around the filling and pinch them together to seal it completely.
12. Roll the filled mochi between your palms to form a smooth ball. Repeat this process with the remaining portions.
13. Dust each completed daifuku with potato starch or cornstarch to prevent sticking.
14. Serve the daifuku immediately for the best texture or store in an airtight container at room temperature for up to 2 days.