Fillings (your choice)

• Anko only
• Anko + raspberries
• Anko + cream cheese

Feel free to adapt the fillings according to the season and your preferences.

Instructions

1. Prepare the filling

Divide the anko into portions of approximately 30g.
If you are adding fruit or cream cheese, flatten the anko slightly, place the filling in the center, then gently close it up.
Keep refrigerated.

2. Prepare the mochi dough

In a heat-resistant bowl, mix the glutinous rice flour, sugar, and water.
It is essential to mix well before cooking, until you obtain a smooth mixture with no lumps.

3. Microwave cooking

Cover the bowl with plastic wrap without tightening it, then cook in the microwave (600 W):

• 1 minute, stir
• 1 additional minute, stir
• 1 last minute, stir thoroughly

The dough should become thick, shiny, slightly translucent, and very elastic.
If necessary, extend the cooking time in 10 to 20-second intervals.

4. Prepare the work surface

Generously dust a work surface or tray with cornstarch or potato starch.

5. Shape the dough

Place the still-hot dough on the work surface and lightly dust the top with starch.
Quickly roll it out into a rectangle, then cut it into 6 equal parts.

6. Assemble the daifuku

Generously coat your hands with starch, especially the palms and the base of the thumbs.
Place a portion of filling in the center of each piece of dough.
Bring the edges toward the center to seal, then roll gently to form a ball.
Work quickly before the dough cools down.

7. Finishing and storage

Remove excess starch.
Enjoy immediately or store in the refrigerator for a few hours, well-protected from drying out.

✨ Tip
Daifuku are perfect for letting your creativity run wild.
You can also lightly dust them with matcha for an elegant finish.