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INGREDIENTS INSTRUCTIONS
¾ cup shiratamako 1. Gather all the ingredients.
(glutinous rice flour/sweet
2. Combine shiratamako and sugar in a medium bowl and whisk all
rice flour) (¾ cup = 100 g)
together.
¾ cup water (¾ cup = 180
3. Add water and mix well until combined.
ml)
4. Microwave Method: If you’re using a microwave to cook mochi,
¼ cup sugar (¼ cup = 50
cover the bowl with some plastic wrap (do not cover too tight). Put
g) (See Notes)
the bowl in the microwave and heat it on high heat (1100w) for 1
½ cup potato starch/corn minute. Take it out and stir with wet rubber spatula. Cover again
starch (½ cup = 100 g) and cook for 1 minute. Stir again, cover, and cook for 30 seconds to
finish cooking. The color of mochi should change from white to
1½ cup red bean paste
almost translucent.
(anko) (I use “tsubuan”, see
Notes for homemade recipe) 5. Steaming Method: If you’re using a steamer, cover the steamer lid
with a towel so the condensation won’t drop into the mochi mixture.
SUBSTITUTE FOR
Put the bowl into a steamer basket and cover to cook for 15 minutes.
SHIRATAMAKO:
¾ cup Mochiko (glutinous Half way cooking, stir with wet rubber spatula and cover to finish
rice flour/sweet rice flour) cooking. The color of mochi should change from white to almost
(¾ cup = 115 g) translucent.
8. Transfer the mochi with parchment paper onto a large baking sheet.
Refrigerate for 15 minutes until the mochi is set.
9. Take out the mochi from the refrigerator and cut out 7-8 circles with
the cookie cutter.
10. Dust off the excess potato starch with a pastry brush. If you find
some sticky part, cover the area with potato starch first then dust
off. Place a plastic wrap on a plate and then mochi wrapper on top,
then lay another layer of plastic wrapper down. Repeat for all
wrappers. With leftover mochi dough, roll into a ball and then
flatten into a thin layer again and cut out into more circle wrappers
(I could make about 12 mochi wrappers).
11. Now we’re ready to make daifuku mochi. On the work surface, place
one sheet of plastic wrap with a mochi layer on top. Using the cookie
scoop, scoop out anko on top of the mochi wrapper.
12. Pinch the four corners of the mochi layer together to wrap the anko.
Then pinch the remaining corners together.
13. Put some potato starch on the sealed area and set aside. Continue
making the rest of daifuku mochi. Store in a cool dry place
(refrigerator in summer months) and enjoy within two days.
RECIPE NOTES
Granulated sugar: Do not omit sugar as it helps mochi stay softer.