A sweet and satisfying treat, packed full of protein to keep you content for hours.
This last week I was craving Daifuku Mochi so I decided to give it a try. I thought, “how hard could it be?’’ Well, I must have made every mistake you can make, or at least that is how it felt.
“I just found 2,000 ways not to make a lightbulb; I only needed to find one way to make it work.”-Thomas Edison
So after making Daifuku all week I was finally successful and it was worth the effort. So satisfying to get it right.
“Great success is built on failure, frustration, even catastrophe.”-Thomas Edison
Mochi is a sticky rice dough that is used traditionally for the Japanese New Year. A legend concerning mochI says, “when a rich man made a flat mochi from leftover rice and shot an arrow at it, the mochi transformed into a white bird and flew away, and after that, the man’s rice field became desolate and barren. This legend shows that round white mochi was historically held to have spiritual power.” -Wiki
Daifuku Mochi
Ingredients
Mochi
- 1 cup rice flour ( I grind my own with my flour mill there is also a Kitchen Aid mill attachment that is cool too and slightly cheaper)
- 1 cup water
- 1 cup sugar
- 1 Tablespoon Olive oil or more if it is too sticky
- Food coloring if you want fun colors
- Cornstarch for dusting
Sweet bean paste
- 16oz red dry beans( two cups worth)
- 1cup sugar
- Water
Sweet Bean Paste
When making the sweet bean paste, red beans work well. However, because of all the trials I did I experimented, I used different types of beans, black beans, and Pinto beans work well too.
Soak beans overnight in plenty of water. The next day, drain the water and rinse well. Add more water. I think it’s about three times as much water as the number of beans. I put it in my Instant Pot and pressure-cooked it for 50 minutes.
Once done drain water and put it back in the instant pot and sauté with sugar until it gets bubbly and shiny. You want it nice and thick, however, keep in mind that it does get thicker as it cools.
Let cool
Side note you can make all sorts of fillings for your mochi, ice cream is a fun easy one. The world is your oyster!
Make your mochi.
Here is a cool video, if you want to see someone make mochi! It was a fun watch.
Pour your rice flour, water, sugar, oil, and food coloring into a saute pan and mix well. Heat on medium-high heat until you have a nice thick paste. It should be forming a nice ball and sticking to itself. If it is sticking to the pan too much and not to itself add more oil.
Take some wax paper and dust it with cornstarch and roll out your mochi while still warm to a 1/4 inch thick.
Slide wax paper onto a plate or cookie sheet and put it in the freezer for 20 minutes or so.
Cut into circles using a cutter or I just use a goblet/cup. Fill with a dollop of sweet bean paste and pinch it into a ball. Roll in cornstarch to keep it from getting sticky.
Store in the fridge or they can be frozen too.
Enjoy
This post contains affiliate links, which means if you click a link and make a purchase, I may receive a small commission or benefit. There is no extra cost to you and I only recommend products I use personally and love!
If you enjoy my work and wish to help support me you can buy me a coffee below.
Or if you wish to become a member of medium and use my link I receive a portion of your membership fee.
Subscribe to my newsletter!
-life is sweet ;p