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1
The dough for the mochi doesn't take long to make, so prepare the fillings beforehand.
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2
Scatter katakuriko on a tray, plate, or container.
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3
Cover the strawberries in sweet red bean paste.
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4
Leave the tip of the strawberry visible so that you remember which side goes up.
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5
Add the ingredients marked with a to a microwave-safe bowl and mix well.
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6
Add water in three batches, whisking well between each addition until the mixture is smooth.
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7
When you add the last of the water, put in the honey as well.
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8
Microwave for 2 minutes at 600 W. Remove and stir well with the whisk.
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9
Microwave for another minute, then stir vigorously with a pair of chopsticks.
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10
Microwave for one more minute, then mix again.
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11
Place the dough onto a surface dusted with katakuriko, then divide into six even portions and wrap it around the fillings.
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12
That's all you need to do for regular daifuku.
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13
[Matcha Filling] Combine the ingredients for the filling and whip together with a hand mixer.
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14
Using a piping bag, squeeze the filling into six equal portions and freeze.
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15
Coat with anko while frozen.
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16
For the pictures, after I squeezed out the filling, I used my hands to shape into balls.
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17
[Chocolate Filling] Melt the chocolate and milk together in a double boiler.
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18
While it's melting, use a hand mixer to mix the whipped cream and cocoa powder.
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19
While the melted chocolate and milk is still hot, add the whipped cream mixture and combine with a hand mixer.
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20
Freeze the same way as the matcha filling.
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21
Make plain, strawberry, matcha or chocolate daifuku.
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22
Whatever makes you happy!
