1cupKatakuriko Potato starch for hundling mochi dough
Place the Swedish red peas in a small saucepan and pour enough water to cover the red peas. Bring it to simmer over low heat and cook for 10 minutes.
Turn the heat off and Let it soak overnight.
Drain the water the next morning and set aside.
Divide the anko sweet red bean paste into 6 balls (2 tbsp each).
Place the Shiratamako in a mixing bowl and add sugar and water.
MIx them well with a wooden spatula and wrap it over with cling wrap.
600w microwave for one minute and 30 seconds.
Take the mixing bowl out of the microwave and stir the rice flower with wooden spatula.
Cover the bowl with cling wrap again and microwave for farther one minute.
Prepare stainless steel tray by covering the bottom of the tray with generous amount of Katakuriko potato starch.
Remove the mixing bowl out of the microwave and stir the mochi dough with the wooden spatula then transfer the mochi dough onto the katakuriko potato starch on the stainless steel tray.
Cover your hand with katakuriko potato starch and spread the mochi dough out with your hand.
Place the Swedish red peas over the mochi dough and fold the mochi dough in half.
Divide the mochi dough into three using a skapper.
Take one dough on your palm and flat it. Place one anko red bean ball on the centre of mochi.
Gather the edge of mochi to wrap the anoko ball with mochi using well dusted hands.
Close the mochi ends at the top with your well dusted finger and shape it into a nice round shaped daifuku mochi.
Repeat the above process for the remaining mochi and anko sweet red bean paste.
*1 If you can not access to Swedish red peas, you can omit this ingredient to make ordinary Daifuku mochi. *2 Rice flour as mentioned and explained in the post, Shiratamako can be substituted by glutinous rice flour or Mochiko. *3 you can use store bought anko sweet red bean paste from Asian/Japanese grocery stores or you can make your own from scratch. Recipe is here.