Daifuku (Mochi and Anko Filling Recipes) + VIDEO

For the Anko Red Bean Paste Filling

1. Add rinsed azuki red beans and 3 cups water to a sauce pan over medium high heat.
2. Boil for 5 minutes, and then discard the water, leaving the red beans in the pan.
3. Add 3 cups more water. Bring the water to boil again, and cover with lid. Turn down the heat to medium-low, and let it simmer for 1 to 1.5 hours.
4. Check frequently to make sure the beans are submerged in water. Add more water if needed. Cook until you can easily mash the beans with your fingers.
5. Drain the azuki beans and put them back into the pot.
6. Turn the heat to medium-low, and add half of the sugar. Mix well.
7. Once the sugar has dissolved, add the rest of the sugar. Stirring constantly and let the moisture evaporate. Cook until it reaches your desired consistency. Note that the paste will continue to thicken as it cools.
8. Transfer it to a flat baking dish to let it cool completely.

For the Mochi Wrapper

1. Place a large sheet of parchment paper on the working surface, and dust it generously with cornstarch. Set it aside.
2. In a large microwave-safe bowl, whisk together mochiko and sugar. Add water and whisk until smooth and mochiko is completely dissolved.
3. Cover the bowl with plastic wrap loosely. Microwave on high for 2 minutes. Take it out and mix with a wet spatula. Place the plastic wrap back and microwave for 30 more seconds until the dough has changed from white to slightly translucent.
4. Transfer the mochi dough onto the parchment paper. Sprinkle more cornstarch onto the dough. Roll out your dough into a thin piece (about 1/8-inch thickness).
5. Cut the dough into circles using a 3.5-inch cookie cutters. (Don't waste the leftover dough. Squeeze the leftover pieces and knead them into a ball, repeat the process and make a few extra wrappers.)

Assemble Daifuku

1. To wrap the red bean paste in the mochi, scoop out red bean paste on top of a mochi wrapper.
2. Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.
3. Add cornstarch to the sealed area to prevent it from sticking. Set aside and continue to make the rest of daifuku.
4. Enjoy immediately or store in an airtight container in the refrigerator for up to 2 days.