I love Mochi sweets like ‘Daifuku’, which is small round Mochi stuffed with sweet Azuki paste. But where I live, it is too hard to find them in stores. The only way I can eat Mochi sweets is making them by myself. Then I came up an idea to make them absolutely easily.

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Makes

4 Servings

Ingredients

1/2 cup Glutinous Rice Flour *about 70g

1/4 cup Plain Flour *about 40g
1 tablespoon Caster Sugar
1 pinch Salt
150ml Water *alter the amount
Matcha Powder *optional
Oil for cooking
Tsubu-an (Sweet Azuki Paste) for filling

Method

1. Use a whisk to combine Glutinous Rice Flour, Plain Flour, Sugar and Salt in a mixing bowl, add Water and mix well. It should be like pancake batter, not too runny like crepe batter. If it turned too runny, add extra Plain Flour. *Note: If you want to add Matcha Powder, add only a small amount.
2. Heat a non-stick frying pan. When it is hot, reduce heat to low. Thinly oil it.
3. Pour in some batter and make a small crepe, about 10cm in size. As soon as the bottom is cooked and hard enough, flip it over.
4. When it is cooked, remove it from the frying pan before it gets browned. Place on a plate and let it cool. *Note: The first one is a bit of a test, so you can adjust the batter by adding more Flour or more Water. You might need to adjust the heat as well.
5. Continue cooking with the remaining batter. The crepes are very sticky. Do not stack them. *Note: To prevent the crepes sticking to the plate, you can spread some Potato Starch on the plate OR line the plate with plastic food wrap.
6. Place some ‘Tsubu-an’ (Sweet Azuki Paste) on each crepe, and fold in half and fold again.