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Daifuku with Red Bean

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25min

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8 servings

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Daifuku with Red Bean is a classic Japanese sweet featuring a soft, chewy mochi exterior wrapped around a smooth sweet red bean paste filling. This simplified version maintains the traditional elements while making the recipe accessible with just a few basic ingredients. The pillowy mochi dough gently encases the sweet anko (red bean paste), creating a delightful contrast of textures. These bite-sized treats are perfect for enjoying with tea or as a light dessert that showcases the subtle sweetness and elegant simplicity of traditional Japanese confectionery.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
9 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the red bean paste

Divide red bean paste into 8 equal portions. Roll each portion into a ball. Place on a plate and refrigerate while preparing the mochi.

2
Prepare for steaming

Line a steamer basket with parchment paper. Set up a steamer over simmering water.

3
Make the mochi dough

In a microwave-safe bowl, mix glutinous rice flour and sugar. Gradually add water, stirring until smooth. Cover the bowl with plastic wrap.

4
Cook the mochi

Microwave the mixture on high for 1 minute. Remove and stir well. Microwave for another 30 seconds. Stir again. Microwave for a final 30 seconds until the dough becomes translucent.

5
Alternative steaming method

If not using a microwave, pour the mixture into the prepared steamer basket. Steam for 15 minutes until the dough becomes translucent. Stir halfway through cooking.

6
Prepare the work surface

Generously dust a work surface with cornstarch. Have additional cornstarch ready for dusting.

7
Shape the mochi

Transfer the hot mochi dough to the dusted surface. Dust the top with more cornstarch. Let cool slightly until you can handle it, but it should still be warm.

8
Divide the dough

Divide the mochi dough into 8 equal portions. Keep the dough covered with a damp cloth to prevent drying.

9
Form the daifuku

Take one portion of mochi and flatten it into a disc about 3 inches in diameter. Place a ball of red bean paste in the center. Gently bring the edges of the mochi up around the filling. Pinch to seal, being careful not to tear the mochi.

10
Finish shaping

Gently roll the sealed daifuku between your palms to shape it into a smooth ball. Dust with additional cornstarch to prevent sticking. Place on a plate dusted with cornstarch.

11
Repeat with remaining dough

Repeat steps 9-10 with the remaining mochi portions and red bean paste balls.

12
Serve or store

Serve immediately or within the same day for best texture. If not serving immediately, store in an airtight container at room temperature for up to 24 hours.

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