Japanese · Dessert
Soft Mochi Red Bean Cake
Daifuku
Japan's most iconic wagashi, pillowy soft mochi shells filled with sweet azuki red bean paste, dusted in potato starch and served at room temperature.
$
15 minsPrep
10 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
198Calories
4gProtein
0gFat
45gCarbs
16gSugar
2gFiber
8mgSodium
0mgChol
Goes well with
Sauternes, BordeauxSauternes, Bordeaux — A medium-bodied re...
local
Matcha, ceremonial grade, hotMatcha, ceremonial grade, hot — A clean,...
international
Instructions
1
Prep
Divide 80g tsubu-an into 2 equal 40g balls, roll into smooth spheres, and refrigerate until firm—at least 20 minutes. Combine 50g shiratamako, 15g sugar, and 60ml water in a microwave-safe bowl; whisk until completely smooth.
2
Steam
Cover bowl loosely with cling film. Microwave on high 1 minute. Stir thoroughly with a wet spatula. Microwave 1 minute further until dough is fully translucent, very elastic, and pulls away cleanly from the bowl.
3
Rest
Dust a clean surface generously with 15g potato starch. Turn mochi dough onto the starch and dust the top. Cool 3 to 5 minutes until handleable but still warm and pliable—do not let it become stiff.
4
Stuff
Divide dough into 2 equal pieces. Flatten each into an 8cm disc. Place one chilled red bean ball in the centre of each disc. Gather mochi edges around the paste and pinch firmly to seal.
5
Rest and plate
Roll each sealed daifuku gently in potato starch to coat all surfaces. Place sealed-side down on a serving plate. Rest at room temperature 5 to 10 minutes before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g (1.8 oz) shiratamako
- 15g (0.5 oz) sugar
- 60ml (1/4 cup) water
- 15g (0.5 oz) potato starch
- 80g (2.8 oz) tsubu-an