Fruit Daifuku Mochi - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Make the Shiro Anko a day ahead if you can, chill it, then roll it into heaping tablespoon-sized balls.
2. Cut the fruit into 1 to 1½ inch balls or cubes, choosing fruit that is not too watery or drying its surface well.
3. Flatten an anko ball, place a piece of fruit in the middle and wrap so the fruit is fully covered. Repeat with the rest and set aside.
4. Mix the mochiko and water in a heatproof bowl until smooth, adding water one tablespoon at a time if it is too dry.
5. Steam the dough in its bowl for 20 minutes.
6. Transfer the steamed mochi to a pot. Over medium to medium-low heat, add one third of the sugar and stir occasionally until fully dissolved. Repeat with another third, then add the last third and cook until dissolved, taking care not to burn it.
7. Pour the hot mochi onto a sheet pan generously dusted with katakuriko potato starch.
8. While still warm, stretch the mochi to at least 9 x 12 inches and cut into 3-inch squares.
9. Place an anko-wrapped fruit on a mochi square, pinch the edges closed around the anko, and shape into a ball with the pinched seam at the bottom. Repeat.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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