For a while I worked a job in a neighborhood where the only store was a small, Japanese grocery. During that time I got hooked on daifuku mochi. Mochi, as far as I know, is a catch all term for a whole class of Japanese desserts made from glutinous rice flour. Mochi can be baked, broiled, wrapped around ice cream, and all sorts of other things. Daifuku are balls (or more of a patty or dome) of mochi filled with any number of fillings. The most typical filling is sweetened red bean paste, but they can also be filled with fruit, sesame, or white bean paste, among others.
As I got hooked on Daifuku, and started shelling out a buck a piece for them, I always thought they must not be that hard to make. Now, years later, I have found out I was right. Daifuku are exceptionally easy to make. For this recipe I added matcha powder for some color and flavor, but you can omit it if you want plain mochi. You will need to procure some glutinous rice flour
Matcha Daifuku Mochi
1 cup glutinous rice flour
1/4 cup sugar
2/3 cup water
1/2 tsp matcha green tea powder
red bean paste for filling
potato starch or corn starch for dusting
Combine rice flour, sugar, water, and matcha in a large microwave safe bowl. Stir well and scrape sides down with a rubber spatula. Cover loosely with plastic and microwave, on high, for 2 minutes. Stir well and return to microwave for 1 more minute. The dough should be puffed up and deflate when you open the door. If not return for another minute. You should not need more than 4 minutes total.
Generously dust a working surface with potato starch. With a rubber spatula turn the mochi on to the board. Dust with more starch. Allow to cool just enough that it can be handled. Pat the dough out a little and cut in to 8 even pieces. Place about a tsp of filling on each piece of dough and gather the edges and press to seal. Pat into shape and dust with starch. Daifuku store best individually wrapped in plastic and stored in the refrigerator.
