Description
Wagashi (εθε) are beautiful, traditional Japanese confections made with natural ingredients like sweet red bean paste, mochi, and agar-agar. Perfect for tea ceremonies or as a sweet treat, wagashi is known for its delicate balance of flavor, texture, and seasonality. This recipe will guide you through making one of the most beloved types of wagashi: Daifuku Mochi. These soft, chewy rice cakes are filled with sweet anko (red bean paste) and dusted with cornstarch to prevent sticking. They are a delicious introduction to the world of Japanese sweets.
Ingredients
Scale
- 1 cup Mochiko (sweet rice flour)
- Β½ cup Sugar
- 1 cup Water
- 1 cup Anko (sweet red bean paste, either homemade or store-bought)
- Cornstarch or Potato Starch (for dusting)
- Matcha powder (optional, for flavor and color)
- 1 tsp Vanilla Extract (optional for added flavor)
Instructions
- Prepare the Anko Filling:
- If you’re making homemade anko, cook azuki beans in a pot of water until soft (about 45 minutes to 1 hour). Drain and mash the beans. Add sugar to taste (about Β½ cup) and cook again until the paste thickens.
- Roll the anko into small balls, about the size of a marble (approximately 1 tablespoon each). Set aside.
- Make the Mochi Dough:
- In a mixing bowl, combine mochiko, sugar, and water. Stir until smooth and free of lumps.
- If you’re using matcha powder for flavor and color, add it to the mixture and stir until the dough is a vibrant green (optional).
- Transfer the mixture to a heatproof bowl and place it into a steaming basket or pot. Steam for about 15β20 minutes, stirring halfway through to prevent clumping and ensure even cooking. The dough should become translucent and slightly sticky when ready.
- Form the Daifuku:
- Dust your work surface with cornstarch or potato starch to prevent the dough from sticking.
- Once the dough is cool enough to handle (but still warm), divide it into small portions, about the size of a golf ball.
- Flatten each portion into a disc shape, about 2β3 inches wide. Place a ball of anko in the center of each disc.
- Carefully fold the edges of the dough over the anko to seal it, pinching the sides together. Gently shape the filled dough into a smooth ball.
- Dust and Serve:
- Dust each daifuku with more cornstarch or potato starch to prevent them from sticking together.
- Serve immediately or store in an airtight container. Daifuku Mochi is best enjoyed the same day for optimal texture.
Notes
- If you prefer to use store-bought anko, this will save you time. Be sure to choose a smooth or chunky version based on your preference.
- You can make the dough in advance and store it in an airtight container, but itβs recommended to fill and form the daifuku just before serving to maintain the fresh, chewy texture.
- Matcha powder adds a beautiful color and flavor to the dough, but it’s completely optional. If youβre looking for a more traditional taste, skip the matcha and focus on the simplicity of the dough and the anko filling.
- Mochiko is essential for the chewy texture of the dough. It can usually be found in Asian grocery stores or online.
- Prep Time: 15 minutes (for preparing the anko filling and the dough)
- Cook Time: 20 minutes (for steaming the dough)
- Category: Dessert
- Cuisine: Japanese Desserts
Nutrition
- Calories: 150β200 kcal
- Sugar: 20g
- Sodium: 10mg
- Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g