![]() Place a wrapped strawberry in the center of the mochi with the bottom tip pointing down. Assemble the mochi: Set a square of mochi dough in your palm.Chill in the refrigerator for 30 minutes. Place the wrapped fruit on a tray and cover with plastic wrap. Flatten a ball in the palms of your hands and wrap around a strawberry, starting from the bottom tip and up and over the stem end (if your hands are too sticky, very lightly dampen with water). Make the daifuku: Roll the red bean paste into 4 small balls, about 15 grams each.With a pizza cutter, cut the dough into 4 3-inch squares. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute.Use a sieve to generously dust a clean surface with cornstarch.Continue microwaving in 15–30-seconds intervals, stirring between, until fully transparent and glossy, 1–2 minutes more. Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3–4 minutes total.(Alternatively, combine the ingredients in a blender and blend until smooth). Push the dough through a fine-mesh sieve into a clean microwave-safe bowl if needed to remove any lumps. Make the mochi dough: In a medium microwave-safe bowl, whisk together the mochiko, sugar, dragon fruit powder, and water until very smooth.I usually steam for about 15 minutes when making it that way. It’s so fast and easy! But if you don’t want to use the microwave, you can certainly steam it over the stovetop. The white layer around the grape is the white bean paste.īy the way, I always make my mochi for daifuku in the microwave these days. The mochi should be sticky enough to seal the edges closed, and then you can dust it in katakuriko so it won’t stick to your hands or plates. Place the wrapped grape in the middle, wrap the mochi over it, and pinch the edges to seal. After you’ve cooked your mochi, cut it into seven equal pieces and flatten each piece out with your hand or rolling pin. Thankfully, making daifuku with grapes is actually really easy! Just wrap each grape in a layer of bean paste (it’s not too sticky). I know a lot of recipes say you can substitute cornstarch for potato starch, but I really don’t like the flavor when cornstarch is used. I also use katakuriko (potato starch) for dusting, so the mochi doesn’t stick everywhere. Or you can try making it from scratch! I never do because I don’t have the time, so I don’t have a recipe, but you know the queen of Japanese food blogging, JOC, has a recipe that I’ll link here!Īs for minor ingredients, I like to use a little food coloring to color my mochi dough, but this is totally optional. If you can’t get your hands on white bean paste, you can substitute smooth red bean paste instead. Unfortunately, I have not been able to find this on Amazon. I buy mine from my local Japanese market. The last main ingredient you need is white bean paste. Feel free to substitute mochiko, though, if it’s too much of a hassle (or too expensive). ![]() If you don’t have access to a Japanese market near you, you can find shiratamako on Amazon. Shiratamako is ground differently from mochiko, even though they’re made from the same rice. Although the most common version of this flour in the US is mochiko, I prefer using shiratamako instead. You will also need some glutinous rice flour, made from the same rice that you make mochi from. If you can get your hands on some muscat grapes and don’t mind shelling out some extra cash for it, go for it! If that’s not your thing, feel free to make smaller daifuku with thinner layers of bean paste. ![]() Regular green grapes are a little bit too small for a typical daifuku, so I buff it up by adding extra white bean paste. My grape daifuku recipe unfortunately does not use Okayama muscat grapes, as that would be VERY expensive to ship to me. Outside of Japan, you can also find grape daifuku at mochi shops in Hawai’I, like Two Ladies Kitchen. Seriously, muscat grapes can be up to 1.5 inches in diameter! That’s a perfect size for wrapping in mochi! These grapes are not muscats, which is why they don’t fill out the daifuku that well, so I used a thicker layer of bean paste. One variety they have in particular is the Shine Muscat, which is a HUGE, seedless green grape that’s super sweet. Balls of mochi (gyuhi) are stuffed with white bean paste and a green grape in the center! You can find these at certain specialty shops in Japan, Hawaii, and now in your own home! What is Grape Daifuku Mochi?ĭid you know grape daifuku is actually a thing in Japan? Yep! The Okayama prefecture of Japan is known for their grapes. Grape daifuku is a fruity twist on a traditional Japanese daifuku. ![]()
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