Daifuku MochiSweet Red Bean Rice Cakes
Soft, chewy mochi wrapped around a smooth sweet bean filling. This classic Japanese confection has a delicate texture and gentle sweetness that make it especially satisfying with tea.
Prep
30m
Cook
45m
Serves
10
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 250gAdzuki Bean
- 1.2lWater
- 120gWhite Sugar
Dough
- 250gGlutinous Rice Flour
- 220mlWater
Dusting
- 40gPotato Starch
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the adzuki beans, place them in a saucepan with the water, bring to 100°C (212°F), then simmer gently until very tender.
- 02
Drain the beans, return them to the pan, and mash them while cooking over low heat until they become thick.
- 03
Stir in the white sugar and continue cooking until the mixture forms a smooth, firm paste. Let it cool completely, then divide it into small portions.
- 04
Mix the glutinous rice flour with the water until smooth and free of lumps.
- 05
Steam the mixture at 100°C (212°F) until it becomes glossy, sticky, and elastic.
- 06
Spread the potato starch over a work surface and turn the hot dough out onto it.
- 07
Divide the dough, flatten each piece with starch-dusted hands, wrap it around one filling ball, and pinch to seal.
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