Daifuku

Adapted from my obachan's recipe

(Mochi with anko or sweet red bean inside)

Ingredients:

100 grams Mochi-ko (sweet rice flour)

200 grams sugar (Can be lowered to 150 grams if too sweet)

220 mL water

koshian or tsubuan, red bean paste, rolled in to a ball

Corn starch for dusting

Sifter

Large wooden spoon

8 cupcake lined tins

1. Measure out all ingredients before hand as this will make it easier

2. Put water in frying pan and bring to a boil. Lower heat.

3. Sift in mochiko mixing well with a large wooden spoon. At first it will be very lumpy and seem too dry, but the sugar will bring out the moisture.

4. Stir for 4-5 minutes until smooth making sure to not burn the mixture. This step is crucial, so keep stirring!

5. Add the sugar in several batches.

6. Dust a plate with cornstarch and pour mochi on to the plate. Dust mochi surface with corn starch.

7. Wait five minutes, then form in to a ball the size of a golf ball, flatten, add anko, then close by pinching the edges together

8. Place on cupcake wrapper in cupcake pan so it retains its shape

Variations:

For ichigo daifuku (strawberry mochi): Wash and pat dry 8 small strawberries. Cover strawberries in a layer of anko, roll in to a ball. Proceed as if using normal anko balls

For kinako mochi: Substitute kinako (ground soy bean flour) for cornstarch