Daifuku

Ingredients

• to taste anko filling
• to taste ~½ cup potato starch
• 1 cup sweet glutinous rice flour
• ⅔ cup water
• ¼ cup white granulated sugar

Steps

1. Prepare the anko filling as directed.
2. Shape into 12 small, marble-sized balls.
3. Set aside.
4. Prepare a smooth surface, such as a cutting board, by coating with potato starch.
5. Be generous, as the dough will be very sticky.
6. Heat the water and sugar together in a microwave until the sugar is dissolved.
7. Add the rice flour and stir completely.
8. Microwave for 2 minutes, remove, and stir.
9. Microwave for 2 more minutes, or until the dough begins to expand.
10. Remove from the microwave, stir again, and remove the dough to the potato starch-coated surface.
11. The dough, called mochi, will be very hot.
12. Spread or roll the mochi dough out until thin.
13. Using a knife, cut into 12 even sized pieces.
14. Coat the palms and fingers of your hands in potato starch.
15. Spread each piece out as thin as possible.
16. Place an anko ball in the middle of each mochi piece.
17. Wrap the mochi around the ball, forming a bigger ball.
18. Roll the shaped daifuku in potato starch.
19. Set on a plate dusted with potato starch or a piece of wax paper.
20. Serve warm or cool.
21. Store in an airtight container.
22. Very perishable.