Tokyo Mochi Recipes: Simple & Delicious Mochi Recipes from The Heart of Tokyo by Stephanie Sharp

Author:Stephanie Sharp [Sharp, Stephanie]
Language: eng
Format: epub
Published: 2020-01-21T18:30:00+00:00

Daifuku Mochi

The mochi uses Anko which is a sweet red bean paste sets the difference on this one, which is also a classic in Japanese cuisine.

Serving: 4

Time: 10 mins

Ingredients:

rice flour (1 cup, glutinous)

sugar (1/4 cup, granulated)

water (2/3 cup)

food gel coloring (2 tsp, green)

vanilla extract (1 tsp)

anko (9 oz, sweetened paste)

Cornstarch (for dusting)

Directions:

In a microwave proof bowl (medium), place all the ingredients with the exception of the cornstarch and anko then mix.

Next begin to cook in the microwave for approximately 5 minutes stirring occasionally at 1-minute intervals then scooping off any liquid that forms on top until a sticky dough has formed.

Spread the cornstarch onto a flat, clean working space then scrape the dough on top. Use a spoon to spread out and allow to cool approximately 2 minutes.

Divide into 10 equal pieces then flatten each piece onto a disc (round). Set aside.

Spoon a tbsp each of bean paste onto each dough disc then wrap over.

Lastly, mold well then serve.

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