Directions

To Cook

1. Combine glutinous rice flour and sugar in a medium bowl and whisk all together.
2. Add water and mix well until combined.
3. Cover the bowl with some plastic wrap. Put the bowl in the microwave and heat it on high heat (1100w) for 1 min. Take it out and stir with wet rubber spatula. Cover again and cook for 1 min.
4. Stir again, cover, and cook for 30 secs to finish cooking. The color of mochi should change from white to almost translucent.
5. Cover the work surface with parchment paper and dust it generously with corn starch. Then transfer the cooked mochi on top.
6. Sprinkle more corn starch on top of the mochi to prevent it from sticking.
7. One it’s cook down a bit, spread the mochi into a thin layer with your hands or with a rolling pin.
8. Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 mins until the mochi is set.
9. Take the mochi out from the refrigerator and cut out 7-8 circles with the cookie cutter.
10. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers.
11. Place one sheet of plastic wrap on the work surface with a mochi layer on top. Using the cookie scoop, scoop out red bean paste on top of the mochi.
12. Pinch the four corners of the mochi layer together to wrap the red bean paste. Then, pinch the remaining corners together.
13. Put some corn starch on the sealed area and set aside. Continue making the rest of daifuku mochi.
14. Store in a cool dry place and enjoy within two days.