Ingredients Jump to Instructions ↓

  1. 1 cup shiratama-ko (glutinous rice flour)

  2. 1/4 cup sugar

  3. 1 1/3 cup water

  4. 1 cup sugar

  5. 1 1/4 cup premade anko

  6. 12 fresh strawberries - choose all the same size

  7. Katakuri-ko (potato starch) for dusting

Instructions Jump to Ingredients ↑

  1. Make 12 small anko balls and wrap strawberries in.

  2. Put water and sugar in a heat-resistant bowl and mix well.

  3. Add shiratama-ko flour in the bowl and mix well.

  4. Put the bowl in microwave and heat the dough for two minutes. Stir the dough.

  5. Heat the dough in microwave until the dough inflates. Stir the mochi quickly.

  6. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko.

  7. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 12 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 12 flat and round mochi.

  8. Fill mochi with prepared strawberry anko balls.

  9. Repeat the process to make daifuku cakes.

  10. Makes 12 daifuku.

  11. Serves


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