Sticky Chewy Daifuku Dumplings made with Cut Mochi Cakes

Name: Sticky Chewy Daifuku Dumplings made with Cut Mochi Cakes
Yield: 2 servings
Cuisine: American
Ingredients: 1 square Cut mochi cake; 1 heaping teaspoon Sugar; 1 Katakuriko; 1 Anko

cookpad.japan @cookpad_jp

We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.
Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.

Adjust the microwave cooking time.
You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko

cookpad.japan @cookpad_jp

Adjust the microwave cooking time.
You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko

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Ingredients

2 servings

1square Cut mochi cake
1heaping teaspoon Sugar
1Katakuriko
1Anko

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Steps

1

Put the mochi in a flat container, and pour enough boiling water to cover. Microwave for 1 minute at 600 W.
2

Drain off the water except for 2 to 3 teaspoons. Add sugar, and mix and knead with a spoon.
3

If it isn't mixing well, microwave for about 20 seconds and mix again. If it's too dry, add a little water before heating.
4

Put katakuriko in a shallow container and put the mochi on it. Wrap the anko in the mochi while coating with the katakuriko.
5

If you prefer small dumplings, divide the mochi in half and wrap anko in each portion.
6

Variation: Ichigo Daifuku (strawberry mochi dumplings) made with mochi cakes