Daifuku Mochi
How to make Daifuku Mochi Recipe - Poi Dog Philly Recipe From Kiki Aranita And Chris Vacca at Philadelphia, PA
Makes About 25 Pieces
Ingredients:
1 cup (192g) sugar
2 cups (473ml) hot water
2 cups (303g) Mochiko rice flour
A few drops food coloring (optional)
Katakuriko (potato starch), for dusting
6 to 7 tbsp (120 to 140g) filling of your choice (fruit preserves, cookie butter, etc.)
Method:
Set a saucepan over low heat and dissolve the sugar in the hot water. Whisk in the Mochiko flour until smooth. To color the mochi, add a few drops of your food coloring of choice.
Pour the mixture into a bamboo steamer lined with parchment paper. Split the mixture into 2 steamers if needed. Steam for 20 minutes; it should look like an elastic dough.
Dust a baking sheet with the katakuriko. Flip the parchment paper mochiside down onto the dusted baking sheet. While hot, carefully peel off the parchment with a spatula. Let cool for no longer than 1 minute or it will begin to set.
Dust your hands with katakuriko before handling the mochi. Pull off sections that weigh about 1 ¼ ounces (35g) and press between your palms into round disks about ½ inch (1.3cm) thick. Place ¾ teaspoon of your desired filling in the center and pinch the sides of the disk around and together so that the filling is contained.
Put the mochi pinched-side down in a mini paper muffin cup and then immediately into a mini muffin tin so the mochi retains its shape.
Serve immediately or wrap the entire tin tightly in plastic wrap. Do not refrigerate.
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