Easy Foolproof Soft Daifuku

Name: Easy Foolproof Soft Daifuku
Cuisine: American
Ingredients: 150 grams Shiratamako; 80 grams Sugar; 150 ml Hot water; 1 Katakuriko; 1 Anko, chocolate bar, custard, etc

cookpad.japan @cookpad_jp

I experimented to figure out just the right amount of water to use. You won't fail with this recipe.

Not letting the dough cool off in step 5 makes the shape of the daifuku a little bit flat, but the texture will be super chewy and soft. Recipe by Hyoutoumi

I experimented to figure out just the right amount of water to use. You won't fail with this recipe.

Not letting the dough cool off in step 5 makes the shape of the daifuku a little bit flat, but the texture will be super chewy and soft. Recipe by Hyoutoumi

cookpad.japan @cookpad_jp

I experimented to figure out just the right amount of water to use. You won't fail with this recipe.

Not letting the dough cool off in step 5 makes the shape of the daifuku a little bit flat, but the texture will be super chewy and soft. Recipe by Hyoutoumi

I experimented to figure out just the right amount of water to use. You won't fail with this recipe.

Not letting the dough cool off in step 5 makes the shape of the daifuku a little bit flat, but the texture will be super chewy and soft. Recipe by Hyoutoumi

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Ingredients

For the mochi
150 gramsShiratamako
80 gramsSugar
150 mlHot water
1Katakuriko
For the filling
1Anko, chocolate bar, custard, etc

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Steps

1

Put the shiratamako and the sugar into a deep microwave-safe bowl. Add the hot water little by little and mix. It may seem like too much water, but keep stirring.
2

After it's mixed, cover with plastic wrap and microwave for 2 minutes. It's okay if it gets a bit lumpy.
3

The mochi dough will harden a bit, so mix until it becomes sticky. Microwave again for 2 minutes. Now wrap tightly with plastic wrap.
4

Mix again until sticky. If it's still too wet, microwave again, watching closely.
5

Take it out of the microwave while it's still hot and divide into pieces of any size you like. Let cool a little.
6

When cool enough to handle, lightly dust with katakuriko. Wrap the filling into the mochi. Finally, sprinkle with katakuriko. Done.