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.
- Prep time
- 15 min
- Cook time
- 3 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
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
- 1
Peel kiwis and slice in half crosswise.
- 2
Divide white bean paste into 6 balls.
- 3
Set aside while you prepare the mochi dough.
- 4
Add shiratamako, sugar, water, and food coloring (if using) in a bowl. Mix to combine.
- 5
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.
- 6
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.
- 7
Flatten one piece (either with a small rolling pin or your hand) of mochi dough and set aside while you prep your kiwi.
- 8
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.
- 9
Place your shiroan wrapped kiwi in the center of your flattened mochi dough.
- 10
Wrap the mochi around the ball, pinching the edges to seal them. Dust in katakuriko.
- 11
Repeat for the rest of the 5 kiwi pieces. Daifuku should be eaten the day they are made.