I love Mochi Sweet like Daifuku, which is small round mochi stuffed with sweet red bean paste. But where I live, it is too hard to find. The only way I can eat them is making them by myself. Then I came up an idea to make them absolutely easily.
Rice Flour 1/2 cup
Glutinous Rice Flour 1/2 cup
Sugar 1 tablespoon *optional
Salt 1 pinch
Warm Water about 2/3 cup
Matcha Powder *optional
Tsubu-an for filling *It’s easy to make! See how >
*Rice Flour and Glutinous Rice Flour are available from most Asian Grocery Stores. Some supermarket stores sell them, too. These are the ones I use. Obviously not Japanese products, but easy to find and good enough for this recipe.
- Combine Flour, Sugar, Salt and Warm Water and mix well. It should be like pancake batter, not too runny like crepe batter. If you want to add Matcha Powder, add only small amount.
- Heat Non-stick Frying Pan. When it is hot, reduce heat to low.
- Pour in some batter to make a small crepe, about 10cm in size which is easy to flip over.
- This batter won’t bubble on top. As soon as the bottom is cooked and hard enough, flip it over. If you wait for too long, the top side will turn dry. You need to flip it over while the top side is still moist, especially the edges.
- When it is cooked, remove it from Frying pan before it gets browned. Place on a plate and let it cool. The first one is a bit of a test, so adjust the batter by adding more flour or more water. You might need to adjust the heat as well.
- Continue cooking with the remaining batter. The crepes are very sticky. Do not stack them.
- Place some Tsubu-an (Sweet Red Bean Paste) on the crepes and fold them in half and again.