The traditional daifuku is a little round of mochi stuffed with a sweet filling—most commonly anko, or sweet red bean paste. This version is fairly traditional in the mochi wrapper preparation, but takes some liberties with the filling. First, mochi is made with glutinous rice flour, also called sweet rice flour (“glutinous” refers to the sticky consistency; it doesn’t actually contain any gluten). Traditional mochi is made by steaming the rice flour mixture for about 15 minute, but I used a microwave, with the same results.
As for the filling: traditional anko uses a lot of sugar—like, a one-to-one ratio with the beans. I swapped Medjool dates for most of the sugar, and used coconut sugar instead of white sugar (brown sugar also work). Don’t skip or reduce the sugar in the mochi mixture, though; it won’t work; I tried, with disappointing results. I also added vanilla to the red bean paste—not traditional, but definitely delicious. If you want to get technical, my red bean paste lies somewhere between koshian-style (with a smooth, even texture) than tsubuan (a chunkier version), but I took so many liberties that I hardly feel right calling on the Japanese names.
You can also fill these mochi with ice cream. Slightly more traditional choices might include matcha green tea, mango, ginger, red bean or black sesame. But there’s absolutely no rule that says you can’t fill them with any flavor that floats your ice cream boat.
Makes 8 to 12 daifuku
3/4 cup glutinous rice flour (sweet rice flour)
1/2 cup cornstarch
1/4 cup sugar
3/4 cup water
1 cup red bean paste (see recipe below)
1. In a medium glass bowl, whisk together rice flour, cornstarch and sugar. Add water, whisking until the dry ingredients are mixed well and smooth.
2. Cover bowl with plastic wrap and microwave on high for one minute. Remove bowl and whisk mixture until it’s well-blended and smooth. Cover again, return to microwave, and microwave for another minute. Remove from microwave and stir the mixture with a wet spatula (don’t use a whisk for the second stir; mixture should be too thick and sticky to whisk). Cover and return to the microwave for a third time, microwaving for 30 to 60 seconds longer, depending on how powerful your microwave is. Remove from the microwave and stir again with a wet spatula.
3. Line a work surface with a large sheet of parchment, a little larger than a baking sheet, and generously sprinkle the parchment with potato starch.
4. Scrape the mochi from the bowl onto the parchment and sprinkle with additional potato starch (use a sifter or a mesh strainer for an even layer). Pat mochi into a flat circle with your hands, then roll into a thin layer (about 1/4-inch thick) with a rolling pin. Continue to dust the surface frequently with potato starch to prevent sticking.
5. Slide the parchment sheet of mochi onto a large baking sheet and refrigerate, uncovered, for 20 minutes, until the mochi is cold and set.
6. Remove from refrigerator and cut out circles with a biscuit cutter or cookie cutter (about 2 1/2 inches in diameter). Transfer each round to a baking sheet or large platter covered with plastic wrap. Gather scraps, roll again, and cut once more.
7. To make daifuku: brush any excess potato starch from the top of one mochi circle. Spoon about a tablespoon of red bean paste into the center. Gather the edges of the mochi over the red bean paste, covering the paste and pressing the edges of the mochi together to seal them firmly. Flatten ever so slightly. Arrange each mochi on a separate platter, seam-side down, and cover loosely with plastic. Continue with remaining mochi wrappers and red bean paste. Return the covered baking sheet or platter to the refrigerator; let chill for 30 minutes to an hour, then serve.
Red Bean Paste
Makes about 3 cups
1 cup dried azuki beans
10 large pitted Medjool dates, chopped small
1/2 cup brown sugar or coconut sugar
1/4 teaspoon sea salt
1 teaspoon vanilla
1. Soak dried azuki beans for 6 hours, or overnight. Don’t skip this step; not only does it make the beans cook a lot faster, it also removes their bitterness (as well as anti-nutrients like phytic acid, that interfere with the absorption of minerals).
2. Drain the beans, rinse them well and transfer to a medium, heavy pot. Add water to cover by 2 inches. Bring to a boil, reduce heat and simmer, partly covered, until beans are tender, about an hour. (For faster cooking, you can also use a pressure cooker, then transfer to a medium pot when they’re cooked.)
3. Drain most of the water, leaving about 1/2 inch of liquid. Transfer to a food processor and add dates. Process into a thick paste, then return to pot. Stir in brown sugar or coconut sugar, adding in two batches and stirring vigorously between each addition. Stir in salt. Cook over medium heat, stirring constantly, until beans turn to a thick paste.
4. Remove from heat and stir in 1 teaspoon vanilla extract. Let the paste cool to room temperature; it will continue to thicken as it cools. Transfer to a covered container and refrigerate for at least 4 hours, or overnight.