Directions

1. 1

   In a medium microwave-safe bowl, whisk together the sweet rice flour and sugar until well combined.

2. 2

   Add the water to the bowl and stir until the mixture is smooth and fully combined with no lumps.

3. 3

   Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute, then carefully remove and stir with a wet rubber spatula. Cover again and microwave for 1 minute, then stir. Cover once more and microwave for 30 seconds until the mochi is nearly translucent and fully cooked through. (Alternatively, place the bowl in a steamer basket over boiling water for 15 minutes, stirring halfway through with a wet spatula until translucent.)

4. 4

   Cover a work surface generously with parchment paper and dust it with potato starch. Once the mochi is slightly cooled but still warm, transfer it to the prepared surface. Dust the top with more potato starch and, using a rolling pin or your starch-dusted hands, flatten the mochi into an even thin layer about ¼ inch thick, ensuring you dust the rolling pin and hands as needed to prevent sticking.

5. 5

   Transfer the parchment paper with the flattened mochi to a baking sheet and refrigerate for 15 minutes until set. Remove from refrigerator and cut out 7 to 8 circles using a 3.5-inch cookie cutter. Use a pastry brush to gently dust off excess starch from each circle, covering any sticky areas with a bit more starch before brushing clean. Repeat with leftover mochi dough, rolling and cutting additional wrappers until you have 12 total.

6. 6

   Place a sheet of plastic wrap on your work surface, then lay one mochi circle on top, followed by another layer of plastic wrap. Repeat this layering for all mochi circles to keep them from sticking. Using a small scoop, place about 2 tablespoons of red bean paste in the center of one mochi wrapper. Gently pinch the four corners of the mochi together to enclose the filling, then pinch all the remaining edges to fully seal. Dust the sealed area lightly with potato starch. Repeat with remaining wrappers and filling.

7. 7

   Store finished daifuku in an airtight container in the refrigerator (or cool dry place if the weather is mild) and consume within 2 days for best texture and flavor.