Steps
Step-by-step
1 Prepare anko filling as directed. Shape into 12 small, marble-sized balls and set aside. 2 Prepare a smooth surface, such as a cutting board, by coating with potato starch; be generous, as the dough will be very sticky. 3 Heat water and sugar together in a microwave until sugar is dissolved. Add rice flour and stir completely. Microwave for 2 minutes, remove and stir. Microwave for 2 more minutes, or until dough begins to expand. Remove from microwave, stir again, and remove the dough to the potato starch-coated surf 4 Spread or roll the mochi dough out until thin. Using a knife, cut into 12 even sized pieces. 5 Coat the palms and fingers of your hands in potato starch. Spread each piece out as thin as possible. 6 Place an anko ball in the middle of each mochi piece, then wrap the mochi around the ball, forming a bigger ball. 7 Roll shaped daifuku in potato starch, and set on a plate dusted with potato starch or a piece of wax paper. 8 Serve warm or cool. Store in an airtight container. Very perishable. Notes *Chocolate ganache may be substituted for anko paste. *Food coloring may be added to the water before the rice flour is mixed in. *Cocoa powder may be used instead of potato starch in the final step. Category:Japanese recipes Category:Microwave recipes Category:Recipes for dessert Category:Recipes using granulated sugar Category:Recipes using rice flour
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
