Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, daifuku mochi. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Daifuku Mochi is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Daifuku Mochi is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have daifuku mochi using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Daifuku Mochi:

1. Take 1 cup (220 g) Short Grain Glutinous Rice OR 220g Glutinous Rice Flour
2. Make ready 1 cup (250 ml) Water
3. Prepare 1 tablespoon Sugar
4. Make ready 1 pinch Salt
5. Make ready Potato Starch Flour to prevent Mochi to stick to hands
6. Get 150 g ‘Azuki’ Red Bean Paste

Instructions to make Daifuku Mochi:

1. *Note: If you can purchase Japanese Glutinous Rice Flour, often called ‘Shiratamako’, use 220g of it and skip Process 2-3. Thai Glutinous Rice Flour can be used
2. Wash Glutinous Rice and drain. Place in a bowl, add 1 cup Water and soak for 1-2 hours.
3. Place the soaked Glutinous Rice and Water into a blender, and add Sugar and Salt. Process until smooth and the texture is like thick cream. Transfer the mixture to a heat-proof bowl.
4. Alternatively, mix 220g Glutinous Rice Flour, 1 cup (250ml) Warm Water, Sugar and Salt in a heat-proof bowl.
5. Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 2 more minutes or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked. - *IMPORTANT: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir.
6. Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle.
7. Roll a heaped teaspoon of Azuki paste into a ball. Make 10 balls.
8. Remove excess Potato Starch from Mochi and divide into 10 portions.
9. Flatten one portion of ‘Mochi’ and place one ball of Azuki paste in centre and draw the edges up to enclose. Repeat with the remaining ‘Mochi’ and Azuki paste.

So that is going to wrap it up for this exceptional food daifuku mochi recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!