My kids are very happy when I make these for them. Daifuku is mochi with filling, usually with anko or red bean (azuki) paste. I use sweetened red mung beans to substitute for the anko filling, they taste the same anyway.

You can make variations or use different flavors for the mochi and for the filling too. Some of the liquid/flavors that you can use to make the mochi are: milk, coconut milk, green tea, coffee, latte or any juice that you like..hey, you can try making kool-aid mochi too.  For the extracts, I’ve tried these: pandan (screwpine), strawberry, almond (with milk) and for the filling, I’ve tried: red mung beans, purple yam, dulce de leche, yema, chocolate truffles..

Here are some daifuku that I’ve made with different flavors and filling: they are not the most delicious-looking daifuku but hey I made it myself and it was my first time too  and they are really yummy! :)

L-R: Pandan mochi with macapuno filling ; green tea mochi with red mung beans; ube ( purple yam mochi with red mung bean filling..

I divided the glutinous rice batter into 3 after adding cooled green tea then added pandan and purple yam extract to the two and left the other thirds plain before steaming them.   It was messy and quite tiring to make but I had fun since it was my first time but now I just stick to the  original daifuku and my favorite latte mochi with chocolate truffle filling (coming up next post)

These are strawberry mochi with chocolate truffles..nom, nom

Okay, enough about flavors and filling…here’s a basic daifuku recipe that I always use. Like mentioned above just change the liquid or add extract to make different flavors.   Have fun making daifuku..enjoy!

After steaming, divide the mochi into 10 or 12 then start shaping and filling each and roll them into balls..

ta-da!  daifuku..so yummy! Serve with hot tea and eat slowly.. but who am I kidding, I eat each one in just 2 bites ;)

Basic Daifuku Recipe
adapted from Setsuko Yoshizuka’s recipe from About.com

Makes 10-12

For the mochi:
1 cup glutinuous rice flour or sweet rice flour (shiratama-ko)
1/4 cup sugar
2/3 cup coconut milk or just milk or water
1-2 teaspoons of extract/flavoring ( if you want a different flavor)

For the filling:
2/3 cup water & 1 cup sugar & 1/2 cup dried anko powder, or 1 1/4 cup pre-made anko
or 1 jar sweetened red mung beans
potato starch (katakuriko) or corn starch for dusting

Make the filling:
If using anko powder: Heat 2/3 cup of water and 1/2 cup of sugar in a small pot. Add 1/4 cup of anko powder and stir well. Cool the anko filling. Make 12 small anko balls and set aside.

If using sweetened red mung beans: Put the beans in a strainer and rinse it once with running water; drain well. Transfer to a food processor or blender and blend until fine or use a potato masher or ricer. Divide it into 12 and form it into balls and set aside.

Make the Mochi:
Preheat/prepare steamer.
Put glutinous rice in a big bowl. Combine coconut milk, sugar and extract (if using), in a bowl or measuring cup, pour over glutinuous rice and mix until smooth- make sure it’s completely free of lumps. Cover with cling wrap and put inside the steamer. Steam for about 20 minutes.

Dust a clean work surface with some potato starch, dust hands with some potato starch too. Remove the hot mochi from the bowl to the pan onto the dusted surface. The mochi is hot and sticky, so please be careful not to burn your hands. Dust hands with more potato starch and divide the mochi into 10-12 pieces by hands.

Make 10-12 flat and round mochi. Put a piece of filling on a mochi and wrap the anko by stretching mochi. Form each into a ball and round the daifuku. Repeat the process to make more pieces.

Enjoy! :)

♥ Have a nice day! God Bless!! :) ♥

You may also want to see these:

• Mochi Bites (Japanese Sweet Rice Cake) Sat 19 Mar 2011