What is better than a Daifuku Mochi? A pan fried version filled with home made red bean paste, of course! This soft and gooey delight is one of my household favourite now and they are super easy to make. All you need to make this treats are some glutinous rice flour, corn flour, sugar, oil and home made red bean paste.
If you are running short on time to make your own red bean paste, you can opt to purchase them from any Asian supermarket and they usually come in cans. Just note that canned red beans are a lot runnier and may not be pasty enough for you to wrap the mochi dough around. If you are using canned red beans, simply cook them over a non stick pan and sprinkle a small teaspoon of corn starch in the paste until it thickens. Leave to fully cool before assembly.
Yield: 6 x pancakes
Shelf Life: 1 Day
110 g Glutinous Rice Flour
30 g Corn Flour
40 g Caster Sugar
180 g Milk
15 g Vegetable Oil]
3 tbsp Extra glutinous flour for dusting - cooked
150 g Red Bean Paste
1. To make the dusting flour, place one cup of glutinous rice flour and place it on to a frying pan and dry cook for minute over low heat. Transfer the cooked flour onto a bowl and leave to fully cool before using for dusting.
2. To prepare the Daifuku Mochi dough, mix together all of the ingredients with a whisk except for the vegetable oil until well incorporated and there are no lumps present.
Cover the bowl with a cling film and poke a few holes. Place over the steamer on medium to high heat and steam for approximately 25-30 minutes or until the dough turns translucent and there are no liquid in the mixture.
3. Once ready, lightly dust a tray with glutinous rice flour then transfer the dough on to it and leave to cook until you can handle it with your hands.
When the dough is cooled enough to handle, knead pinching into the dough with both your hands and gradually add in the oil. Once all the oil are added, divide them into 6 equal portions. If the dough is sticky to handle, lightly dust with some glutinous rice flour. Dust off any excess flour.
Press each portion of the mochi dough to a flat disc then scoop a ball of red bean paste of approximately 25-30 g into the centre. Fold all the corners to the centre then pinch the seam to seal. Gently press the dough flat on the palm of your hands and repeat the same process for the rest of the dough.
Heat up a non stick frying pan. Lightly brush each sides of the mochi pancake with vegetable oil then fry each side of the pancake for 1 minutes more or less or until they turn golden and crispy. Serve!