Bring the water to boil again, and cover with lid. I think the first trial was not as pretty as the picture for sure. I made many times before sharing this recipe, so I know what you are talking about. Hi, I was wondering if I could use regular flour instead of potato starch when flattening out the mochi. I had never seen “powdered” shiratamako, and it’s very helpful to know it doesn’t work. (Just curious, are you using US or imperial measurements as they are slightly different. Thank you so much for your feedback. This daifuku is probably simply called Japanese mochi when it’s in store, but we have a specific name for each type. Stirring constantly until it reaches your desired consistency. This was interesting to read! . Hi Nami! The strawberry daifuku is really wonderful. The glutinous rice is cooked and pounded with wooden mallets (kine) in a traditional mortar (usu). But I think I saw “glutinous rice flour for cakes” at the asian store, do you think that could be suitable? Thank you so much for the recipe, just made a batch of peanut paste mochi and they are sooooo good and soft. When you make next time, I’m sure it will look much better! I don’t think I can use shiratamako/mochiko instead to make it but correct me if I’m wrong! , Love Daifuku. Hi Nami, How do I make kinako mochi, would I replace the potato starch with kinako powder, and roll the mochi mixture in kinako powder? I just made your recipe but it seems like I cannot flatten my mochi into a thin layer it’s like it keeps “bouncing back” to the original shape and doesn’t stretch out. It sounds solidified (as you couldn’t roll out) so that shows lack of moisture and overcook the rice. Does the timing starts when the water starts boiling on the steamer. I yet have to try with strawberry… Thanks for the recipe Nami…awesome! thank you so much and sorry about this! Thank you for trying this recipe and I’m so glad your daifuku came out well! I did find Erawan brand glutinous rice flour, but I’m not sure if it’s mochigome or shiratamako, do you know/think it would be okay to try using? Taste, texture, absorption of water, etc etc… You can make it something similar as both “glutinous rice” but Mochi and Daifuku are always made with short grain. Until now I could only find them when visiting my dad in London but now I can make them whenever I please! Add strawberry powder to the mochi mixture for a strawberry flavor with a pink color look. This sounds wonderful. Add more water and bring to boil again, and cover with a lid. Maybe yours weren’t cooked through yet? The dough was very glue-like rather than a dough. Regarding adzuki beans… I hope you can find ones from Japan (Usually Hokkaido). I love how you can totally change the concept of the dish by using fruit or in this case beans. The kind of treat I could eat any time…, Those treats looks pretty! Awesome! What type of flour did you use? But I recommend keeping it in the fridge. That sounds really delicious!! Drain the azuki beans and put them back into the pot. You can learn more about Shiratamako here. I just tried it out and it tastes and works great. Daifuku Mochi - Pastelitos de arroz - Ingredientes: 250g de harina de arroz glutinoso 100g de azúcar 300 ml de agua Almidón de patata o maizena Para el relleno: Desde chocolate, fruta, helado, crema, nocilla, mermeladas, lo que más te guste. WOW! I definitely plan on trying it myself , Nami-san, making mochi from scratch is not anything I have ever attempted before however with your great step by steps, why not? After you cook mochi and pour onto the working surface dusted on potato/corn starch, don’t roll out thin like you did for this recipe. The mochi is “chewy” and elastic BUT it’s not doughy… so from your description, it seems like your dough wasn’t cooked completely. Thanks! Dust the surface with plenty of katakuri powder. So this mochi is the same you used for the ice creams, rigth? I’m looking forward to buying and tasting other flavours soon. Mochi Ice Cream (Yukimi Daifuku) Difficulty: Easy Time: 30min Number of servings: 8 Ingredients: 50g (1.8oz.) With red bean filling (my favorite filling, of everything I’ve tried) – yum! I’m hoping to make a ton of them for a baby shower of a friend and keep them for three days instead of two because there’s so much else to cook! How long did you steam? xo, And I just so happen to have some leftover sweetened red bean paste in the fridge! Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan, 白餡).There are also mochi which is colored and flavored with kinako (soy bean flour), yomogi (Japanese mugwort), matcha green tea powder, or a touch of red food coloring.. Red bean filling has usually two types: koshian (fine texture) and tsubuan (coarse texture). You would have never know that that little gem was hiding that wonderful sweet paste inside and a strawberry! Maybe the dusting was too much. Mochi making is VERY sticky. Any tips with making it less grainy? Hi Nami! 1) I don’t recommend keeping the mochi for a long time as it lose the elastic texture (depending on how long you set aside). Mochi are yummo! I also tried putting some confit ginger or confit citrus (yellow lemon ) inside the anko, and both flavor were very good ! Hi Tom! I appreciate the metric measurements as I wanted to make a smaller batch and it was easy to halve. I was wondering, does the mochi turn out the same if I were to double the recipe (or more)? Set it aside. You can also use white bean paste (Shiroan). Love how it all gets pinched together xx. , Amazing recipe! Thanks for your answer. Thanks so much for trying this recipe! No, I used glutinous rice flour (or sometimes people call same thing sweet rice flour. Thank you again! Hope you enjoy the recipe! Now it made sense – yesterday I was thinking that description sounds like warabi mochi. xo. I expected Thai brand to be similar but like you said the taste and texture is slightly different – just like mochiko is different from shiratamako’s taste and texture. Would the measurements of powdered shiratamako be the same as the grainy kind you used? Transfer the mochi with parchment paper onto a large baking sheet. It’s not easy to make it perfect looking, but with practice and patience, you can make pretty one. Roll out your dough into a thin piece (about 1/8-inch thickness). (I’ll be honest, I forgot I was supposed to stir halfway through. I’m pretty sure mine doesn’t (I don’t read instructions or pay attention to small details LOL) but I think I’ll be in trouble if mochi making is so much easier! Nearly all daifuku are covered in a fine layer of corn or potato starch to keep them from sticking to each other, or to the fingers. Thai glutinous rice flour I would say a passable substitute (cheaper) for shiratamako (which is quite expensive in Malaysia). Ichigo Daifuku mochi - Mochi de fresa - Ingredientes: 250g de harina de arroz glutinoso 100g de azúcar 250 ml de agua (o un poco más) Para el relleno: una taza y 1/2 de pasta de judía dulce (anko) 14 fresas Harina de maíz (maizena) o almidón de patata (katakuriko) - Elaboración: 1. Daifuku comes in many varieties. es un dulce japonés consistente en un pequeño mochi (pastel de arroz glutinoso) con un relleno dulce, comúnmente anko, pasta endulzada de judías azuki.En Corea existe un postre similar, llamado chapssaltteok (찹쌀떡).. ☺, Thank you for the recipe and the details, love, Hi Ale! Thanks for introducing me to them Delicious recipe! , Hi! Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together. Cook until it reaches your desired consistency. Thank you! https://www.justonecookbook.com/how-to-enjoy-japanese-mochi/, Thanks for the speedy reply Nami! Next time try to mix while steaming if it was patchy earlier. In a stand mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until light and fluffy, about 5 minutes. Thank you for your kind feedback. Design by, (I use “tsubuan”, see Notes for homemade recipe), A cookie dough scoop (smaller than an ice cream scooper), 3.5 inch (9 cm) cookie cutter or a round bowl. And if I were to add matcha powder to the mochi, would it be about a teaspoon? I’m using the bought anko, I purchased it several months ago before I saw a recipe. As long as you coat the surface of mochi AND wherever mochi will attach to with corn starch, it should not stick. The recipe seems to be long but it is really easy and so worth it. There is special stickiness and elasticity and that only happens with glutinous rice/sweet rice. So now it is in the refrigerator. (Not like that would ever be a problem here as I am sure they would be inhaled on the first day) Take Care, BAM, Hi Bam! Hi Jenn! I made these and your anko recipe over the weekend and they turned out amazing! Wow thank you so much for your kind words! . It takes practice to make them chewy. It’s easier not knowing, I am comfortable with Japanese and American food practices. So happy to hear you liked the recipe. Do you think it’s possible that it wasn’t mixed or heated properly? I love Mochi and always wanted to make it at home. Turn the heat to medium-low, and add half of the sugar. Love daifuku, I once saw a sign for fig/ichijiko daifuku in futakotamagawa but they were sold out. Eg US gal = 3.9L….imperial gal = 4.5L, Hi Kirsty! Hope it’ll work so that you can enjoy! Pure dessert bliss! Which I’m not sure I’m Keen on. I shared a video/recipe on this post. I may not be able to respond right away, but always respond. Hope you enjoy the daifuku! Probably worth giving it a try. Thank you in advance! Hi Ethel! It’s very thin layer of raw potato starch, so we consider it is edible. Granulated sugar: Do not omit sugar as it helps mochi stay softer. It’s not shiratamako after all. Or I use up all of it to make Zenzai (red bean soup). Hi Silvi! . thank you so much for trying this recipe! You can even add a little food coloring to the water to make the dough a pretty pastel color. Thank you so much for sharing your tip! I like that rice cooker bowl is non-stick too! . I’ve never seen it again so think I’ll make it instead using your recipe. Believe me, your mochi making skills will improve with practice. And wow, your rice cooker has a cake setting??? It isn’t available very easily for me,and I was wondering if regular flour could work? Even for chocolate covered strawberries, it’s hard to keep longer than 2 days. I haven’t tried all the flavors yet, but the red bean and green tea mochi are my favorites so far. The mochi dough wasn’t translucent nor jiggly, it was pretty much just white even after I microwaved it for 2 1/2 minutes. Cover and microwave for 30 more seconds until the dough has changed from white to slightly translucent. HOW COOL IS THAT!So love this, へえー、大福こういう風につくるのかあ。 ふんふん、電子レンジでも出来るのね。 正直作ったことないです。 わあーあんこがマジでいっぱい、店で買うのより２倍くらい入ってない？ 食べた～い！, Exquisite! Oh man, now I’m craving all sorts of Mochi goodies late at night! https://www.justonecookbook.com/strawberry-daifuku/. Hi Lismar! Where do you get the prong utensil that you serve it with? From the description, it made me wonder if it needed more water OR overcook it. Those looks exactly like the one from those fancy gift shop! Have a great week, Nami. Homemade one is nice as we can control the amount of sugar goes in (although we need a decent amount of sugar to keep it for a longer time). I think you are making Kinako Daifuku!
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