Kiwi Daifuku Mochi
Take your fruity mochi game to another level with this kiwi daifuku recipe! A soft chewy shell encapsulates half a kiwi and a layer of white bean paste. The assembly is a little trickier than other fruits, so be forewarned this takes some intermediate level mochi making skills.
Servings: 6 pieces
Ingredients
- 3 kiwis
- 180 g white bean paste (shiroan) about half a storebought package
- 100 g shiratamako can substitute mochiko
- 20 g sugar 2 tbsp
- 100 g water
- 1 drop yellow and green food coloring optional
- katakuriko (potato starch) for dusting
Instructions
- Peel kiwis and slice in half crosswise.
- Divide white bean paste into 6 balls.
- Set aside while you prepare the mochi dough.
- Add shiratamako, sugar, water, and food coloring (if using) in a bowl. Mix to combine.
- Transfer mochi batter to microwave safe bowl (I line my bowl with a damp washcloth) and cover well with plastic wrap, another dish, or other cover. Microwave for 2 minutes and 30 seconds.
- Carefully dump cooked mochi onto a surface lightly dusted with katakuriko. Divide into six pieces. While you work with one piece, keep the others covered with a damp cloth so they don't dry out.
- Flatten one piece (either with a small rolling pin or your hand) of mochi dough and set aside while you prep your kiwi.
- Using your hands, stuff each bean paste ball with a half of a kiwi, smoothing the bean paste over the sides. The juiciness of the kiwi makes the bean paste not want to stick, so work quickly in as few movements as possible.
- Place your shiroan wrapped kiwi in the center of your flattened mochi dough.
- Wrap the mochi around the ball, pinching the edges to seal them. Dust in katakuriko.
- Repeat for the rest of the 5 kiwi pieces. Daifuku should be eaten the day they are made.