4 TIPS to make and preserve the outer skin of Japanese DAIFUKU mochi

Ingredients

• 3.5 oz Glutinous Rice Flour (also called mochiko, sifted)
• 7 oz Granulated Sugar (regular white sugar)
• 6.8 fl oz Water (room temperature)
• as needed cup Food Starch (for dusting to prevent sticking (potato or cornstarch))

Instructions

1. Gather and Measure Ingredients

   Measure 3.5 oz glutinous rice flour, 7 oz granulated sugar, and 6.8 fl oz water into separate containers.

   Time: PT5M

2. Prepare Starch Dusting

   Sprinkle a thin layer of food starch onto a clean cutting board; set aside.

   Time: PT2M

3. Combine Ingredients in Pan

   Add the glutinous rice flour, sugar, and water to a small pan and stir briefly to combine.

   Time: PT2M

4. Cook the Dough

   Place the pan over medium heat. Continuously stir with a spatula, scraping the bottom, sides, and corners until the mixture becomes thick, glossy, and translucent.

   Time: PT5M

   Temperature: medium heat

5. Remove from Heat

   Turn off the heat and set the pan aside for a few seconds.

   Time: PT1M

6. Fold Dough in Starch

   Transfer the hot dough onto the starch‑dusted board. Using the spatula, fold the dough over itself from edge to edge until the entire surface is lightly coated with starch.

   Time: PT2M

7. Cool the Dough

   Allow the dough to sit on the board until it reaches a temperature where it can be handled without sticking to the knife (about 10 minutes).

   Time: PT10M

8. Cut into Pieces

   Using a sharp knife, cut the cooled dough into 1‑3 oz bite‑size pieces (approximately the size of a small daifuku).

   Time: PT5M

9. Wrap and Freeze

   Wrap each piece tightly in plastic wrap, place all pieces in a sealed container or freezer bag, and freeze.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

30 g

Fat

0 g

Fiber

0 g