Daifuku Recipe

* If the red bean paste is too thick, you can gently heat it with a tbsp of water in a saucepan over low heat, stirring until it reaches a smooth consistency. Allow it to cool.

* In a microwave-safe bowl, whisk together the glutinous rice flour and sugar. Gradually add the water while stirring to form a smooth paste. It will be quite thick.

* Cover the bowl with plastic wrap or a microwave-safe lid. Microwave the dough on high for 1 minute. Remove from the microwave and stir the dough with a wet spatula. It will be sticky.

* Re-cover the bowl and microwave the dough for another 30 seconds. Remove from the microwave and stir again.

* Liberally dust a clean surface with potato starch or cornstarch. Turn the mochi dough out onto the starch.

* Coat your hands with starch and knead the warm mochi dough gently until it becomes smooth and pliable. Divide the dough into 8 equal portions.

* Take one portion of mochi dough and flatten it into a small circle in the palm of your hand. Place a small spoonful of sweet red bean paste in the center. Gently wrap the mochi around the filling, pinching to seal. Roll it into a smooth ball.

* Repeat the process with the remaining dough and filling.

* Place the assembled daifuku on a plate lined with parchment paper or dusted with starch. Refrigerate for at least 1 hour to allow the mochi to set.

* Once chilled, the vegetarian daifuku are ready to be enjoyed. Dust them lightly with potato starch or cornstarch to prevent sticking.

* You can also roll the daifuku in additional coatings such as matcha powder, cocoa powder, or toasted soybean flour (kinako) for added flavor and texture.