QiMeal
Daifuku Mochi
Daifuku Mochi · ready in 45 min · 8 servings · 196 kcal per serving · medium · 5 ingredients
Daifuku Mochi is a beloved Japanese wagashi with soft chewy rice dough wrapped around sweet red bean paste.
- Prep
- 28 min
- Cook
- 17 min
- Total
- 45 min
- Serves
- 8
- kcal
- 196
- Difficulty
- medium
Ingredients · 8 servings
- 160 gGlutinous rice flour
- 240 gRed bean paste, chilled
- 60 gSugar
- 220 mlWater
- 40 gCornstarch, for dusting
Equipment
stovetop, measuring cup, steamer, heatproof bowl, whisk, spatula, tray, knife, parchment, paper cup
Instructions
- Mise En Place
Gather measured ingredients, a steamer, heatproof bowl, spatula, tray, knife, scale, parchment, and 8 paper cups before cooking. · 5 min
What to look for: All ingredients are weighed and tools are within reach.
- Shape Filling
Divide red bean paste into 8 equal 30 g portions, roll each into a ball, and chill them while you make the mochi dough. · 5 min
What to look for: Filling balls are even, firm, and easy to handle.
- Mix Dough
Whisk glutinous rice flour, sugar, and water in the heatproof bowl until smooth with no dry pockets at the bottom. · 3 min
What to look for: Batter looks smooth, pale, and pourable.
- Steam Mochi
Steam the covered bowl over steady boiling water for 15 minutes, stirring once halfway, until the dough turns glossy and thick. · 15 min
What to look for: Dough is translucent, sticky, and no longer milky.
- Work Dough
Fold the hot dough firmly with a wet spatula for 2 minutes, scraping the bowl until the texture looks elastic and even. · 2 min
What to look for: Dough stretches smoothly and pulls away in glossy ribbons.
- Divide Dough
Spread cornstarch on the tray, turn out the hot dough, dust the top, and cut it into 8 equal pieces while warm. · 4 min
What to look for: Pieces are soft, dusted, and not sticking to the tray.
- Fill Mochi
Flatten 1 piece into a round, place 1 bean paste ball in the center, pull edges together, and pinch tightly to seal. · 12 min
What to look for: Each mochi is sealed with the filling fully enclosed.
- Serve Fresh
Set each sealed mochi seam side down in a paper cup, dust lightly with cornstarch, and serve the same day for the softest bite. · 2 min
What to look for: Mochi look plump, lightly dusted, and tender.
Nutrition (per serving)
| kcal | 196 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 45 g |
| of which sugars | 19 g |
| Fat | 0 g |
| of which saturated | 0 g |
| Fibre | 2 g |
| Sodium | 8 mg |
Nutri-ScoreC
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
Ingredient substitutions
Glutinous rice flour
- Sweet rice flour: Use only flour made from glutinous rice for the correct chew.
Red bean paste
- Smooth red bean paste: Smooth paste gives a finer filling while keeping the classic flavor.
Sugar
- Fine sugar: Fine sugar dissolves quickly in the mochi batter.
Water
- Milk: Milk makes the dough slightly richer but less traditional.
Cornstarch
- Glutinous rice flour: Use only if cornstarch is unavailable, since it will feel stickier.
