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.
- Prep time
- 15 min
- Cook time
- 3 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 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)
- 1 tbsp shiratamako
- 1/2 tbsp water
- 60 g shiroan (1/4 cup)
- green food coloring
Instructions
- 1
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.
- 2
Add shiratamako, sugar, water, and food coloring (if using) in a bowl. Mix to combine.
- 3
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.
- 4
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.
- 5
Flatten one piece (either with a small rolling pin or your hand) of mochi dough. Place a shiroan wrapped persimmon in the center.
- 6
Wrap the mochi around the ball, pinching the edges to seal them. Dust in katakuriko.
- 7
Repeat for the rest of the 5 pieces. You can enjoy as is, or decorate with a little nerikiri persimmon leaf on top.
- 8
Add shiratamako and water in a microwave safe bowl. Zap in the microwave for 5-10 seconds, or until the batter turns translucent.
- 9
Add 60g of shiroan and food coloring. Knead everything together until it forms a dough. Place in fridge to cool.
- 10
When ready to use, roll out like cookie dough and use a knife or cookie cutter to cut out a leaf shape.