Kaki Daifuku (Persimmon Stuffed Mochi)
Want a perfect mochi dessert for fall? Try kaki daifuku, or persimmon stuffed mochi. Fuyu persimmons are wrapped in a layer of white bean paste and then stuffed into a soft, chewy mochi dough.
Servings: 6 pieces
Ingredients
For Daifuku
- 1 persimmon cut into 6 small wedges
- 180 g white bean paste (shiroan) about half a storebought package or 3/4 cup
- 100 g shiratamako can substitute mochiko
- 20 g sugar 2 tbsp
- 100 g water
- 1 drop orange food coloring optional
- katakuriko (potato starch) for dusting
For Optional Nerikiri Decoration
- 1 tbsp shiratamako
- 1/2 tbsp water
- 60 g shiroan 1/4 cup
- green food coloring
Instructions
For Daifuku
- Divide white bean paste into 6 balls. Stuff each bean paste ball with a small wedge of persimmon. 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. Place a shiroan wrapped persimmon in the center.
- Wrap the mochi around the ball, pinching the edges to seal them. Dust in katakuriko.
- Repeat for the rest of the 5 pieces. You can enjoy as is, or decorate with a little nerikiri persimmon leaf on top.
For Optional Nerikiri Leaf Decoration
- Add shiratamako and water in a microwave safe bowl. Zap in the microwave for 5-10 seconds, or until the batter turns translucent.
- Add 60g of shiroan and food coloring. Knead everything together until it forms a dough. Place in fridge to cool.
- When ready to use, roll out like cookie dough and use a knife or cookie cutter to cut out a leaf shape.