Saipan Mochi Daifuku with Local Coconut Filling
Soft pounded rice mochi wrapped around a sweetened coconut filling instead of the traditional Japanese red bean paste, a local twist reflecting Saipan's blend of Japanese and CHamoru dessert traditions.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 130 kcal
Equipment
- •Steamer
- •Mixing bowl
- •Rolling pin (optional)
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 3
- carbs
- 24
- protein
- 2
- calories
- 130
Instructions
- 1
Whisk the mochiko, sugar, and water in a heatproof bowl until smooth.
- 2
Cover and steam over boiling water for 15-20 minutes. Stir once halfway through until translucent and stretchy.
- 3
Dust your work surface heavily with cornstarch. Turn the hot dough out onto it.
- 4
Let it cool slightly. Dust your hands often with starch and divide the dough into small pieces.
- 5
Flatten each piece and place a spoonful of sweetened coconut filling in the center. Fold and pinch to seal.
- 6
Dust the sealed mochi lightly with more starch. Shake off any excess.
- 7
Serve at room temperature on the same day.
Chef's tips
Dust your hands and counter generously with cornstarch or potato starch because mochi dough is very sticky.
Storage
Store at room temperature in an airtight container and eat within 1 day for best texture.
Reheating
Not reheated; if firm from refrigeration, let sit at room temperature to soften.
Common mistakes to avoid
- •Not using enough starch, which makes the mochi stick to your hands and counter
- •Adding too much filling, which makes the mochi hard to close
Serving suggestions
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