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Daifuku - Red Bean Mochi

App exclusive

35 min

Snack

Dessert

10 ingredients or less

Budget-friendly

Fresh made mochi, sweetened glutinous rice flour dumplings, are phenomenal. They have the perfect soft, chewy texture. Daifuku or 餅 are stuffed mochi. We took the more traditional route and filled our daifuku with anko, or red bean paste. Daifuku can also be filled with cream, fruit, or even ice cream. These are the perfect wagashi, Japanese confection, to go with a cup of tea.

daifuku

Total

35 min

Prep

20 min

Cook

15 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

What others say


Deborah - Aug. 11, 2024, 10:26 p.m.

Hello! I recently bought similar mochi with sesame seeds on the outside. Will that be possible with this recipe too?

PUL small logo PUL Team - Aug. 13, 2024, 6:57 p.m.

Hi Deborah, yes you can add sesame seeds to the outside of the mochi! In step 6, instead of placing the mochi on the cornstarch-dusted surface, instead use a generous amount of toasted sesame seeds. Keep the cornstarch nearby to help dust your fingers and prevent the mochi from sticking. We have plans to make more varieties of mochi soon! Hope you enjoy the recipe 🫶

Deborah - Aug. 15, 2024, 9:21 a.m.

Amazing! Thank you 🥰


Claire Whittaker - July 25, 2024, 5:01 p.m.

How does the sweet glutinous rice flour differ from regular glutinous rice flour? The information I found online said that the names were used interchangeably and it was the same thing. However, I tried this with regular glutinous flour and the result was so sticky it was unusable no matter how much cornflour I used. I weighed the flour rather than using the cup measurement and steamed it on the stove - I tried putting it back in to cook further but it didn't seem to help so I'm wondering if it's the flour?

PUL small logo PUL Team - July 26, 2024, 7:49 p.m.

Hi Claire, thanks for sharing your experience with the daifuku. Sweet glutinous rice flour, also known as mochiko or shiratamako in Japanese, is specifically used for making desserts like daifuku, mochi, and dango. It has a fine texture and provides more consistent results for these sweets. Regular glutinous rice flour might seem similar but is often made from a different type of glutinous rice, which can be coarser and behave differently in recipes due to varying water absorption properties. This could be the culprit behind the stickiness you experienced. We recommend using sweet glutinous rice flour if possible. Another thing that can help is to weigh the flour using a kitchen scale, it's more accurate than weighing in cups. If it's still too sticky, try add a touch more flour or dust with more cornstarch. I hope this helps! 🤗✨


Merve Franziska - June 9, 2024, 9:47 a.m.

So easy to make and delicious! I doubled the amount to bring to a party and everybody wanted the recipe 🤤
Thanks a lot for another delicious discovery ❤️

PUL small logo PUL Team - June 9, 2024, 8:37 p.m.

Aw thanks for sharing the love at the get-together, Merve! We're excited to share more delicious discoveries together 🫶


Phillipa - April 23, 2024, 8:10 p.m.

Quick question. How do you know that a product is good or not? When I buy my fresh ingredients I always try to buy BIO (organic) but when I go to my asian supermarket there are so many different brands and I feel completely lost. Are there certain ingredients I should watch out for or is there a particular brand that is trusted? We are also trying to shop more ethically so of you have any recommendations or brands to avoid I would really appreciate the help.

PUL small logo PUL Team - April 24, 2024, 7:49 p.m.

Hi there, Phillipa, thanks for the question. Choosing products can be confusing, especially with so many brands available to us, and when considering our own personal factors such as budget or environmental outlook. To make it even trickier, the policies and brands that countries have may differ greatly. We talk about some considerations more in our article on the PUL website called "Organic vs. Conventional".

In general, no specific brand is universally perfect, so perhaps you can consider products with transparent information about their sourcing and practices. You can also consider following the guidelines provided by your local government or health organizations if they have recommendation statements shared 😊

Phillipa - April 30, 2024, 9:22 a.m.

Thank you for taking the time to reply and for the tips. I'll definitely take a look at your article.

alice marie - Sept. 23, 2024, 10:26 p.m.

Yeah, perfect question !
If I remember their article is more about fruits/ veggies or some ingredients as opposed to products !
I struggle with this in Asian stores in France too ! Doubanijang paste nor goshugaru nor Kombu is nonexistent and other sauces like sriracha and mushroom stir fry contains whole Mendelejev’s tableau, so I’d rather not buy it and use soy sauce and muchrooms/ chili instead.
I’m up for alternatives too !


suzi - April 21, 2024, 2:44 p.m.

I loved the softness of the daifuku mochi skin! I stuffed mine with not only my home made red bean filling but with cream and fruit as well

PUL small logo PUL Team - April 22, 2024, 8:06 a.m.

Mmm sounds lovely, Suzi, thank you!