21min 4 ppl
Daifuku
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 6 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 4g
Carbs 50g
Fats 1g
About this dish
Pillowy steamed rice cakes wrapped around a ball of sweetened red bean paste, the whole thing eaten in two or three bites. The dough is the same mochi base behind most of Japan's rice sweets, just filled.
Allergy Info
None
Diet Info
Vegan
Ingredients
Tins & Jars
- Ready-made red bean paste240 g
Dried Goods
- Glutinous rice flour200 g
- Caster sugar50 g
- Water240 ml
- Cornflourfor dusting40 g
Utensils
- Mixing bowl
- Steamer basket
- Saucepan
- Chopping board
Method
1
Whisk the glutinous rice flour, sugar and water together in a heatproof bowl until smooth.
Approx. 4 minutes
2
Cover and steam over a pan of simmering water for 20 minutes, stirring halfway through, until the dough turns glossy and translucent.
Approx. 20 minutes
3
Meanwhile, roll the red bean paste into 12 even balls and set aside.
Approx. 8 minutes
4
Dust a work surface generously with cornflour, turn out the hot dough and leave to cool for 5 minutes until safe to handle.
Approx. 5 minutes
5
Divide the dough into 12 pieces, flatten each into a disc, then wrap around a ball of red bean paste and pinch the edges to seal.
Approx. 15 minutes
6
Dust off the excess cornflour and arrange seam-side down to serve.
Approx. 3 minutes
