Daifuku — Mochi-Wrapped Wagashi (大福)

Ingredients

• For the mochi
• 200 g shiratamako (white glutinous rice flour), or glutinous rice flour
• 200 ml water
• 50 g caster sugar
• For the filling
• 300 g anko, koshian (smooth) or tsubuan (chunky); prepared to a thick, pipeable consistency
• For dusting
• 50 g katakuriko (potato starch), or cornstarch; for dusting all surfaces
• For ichigo daifuku (optional)
• 12 strawberries, at peak sweetness, no soft spots, structurally perfect

Method

1. 1
   Portion the anko into 12 balls of approximately 25 g each. If making ichigo daifuku, hull the strawberries; press each strawberry, tip pointing down, firmly into a ball of anko and re-shape the anko around it so the fruit is fully enclosed. Refrigerate the balls until needed — they must be cold and firm when wrapping begins.
2. 2
   Dust a clean work surface, a spatula, and both hands generously with katakuriko. Have all components — anko balls, starch, a wide shallow tray — arranged and within reach before the mochi leaves the heat. Mochi cools rapidly and becomes unworkable; the cook must be entirely ready before cooking begins.
3. 3
   Combine the shiratamako, water, and sugar in a microwave-safe bowl and whisk until the flour is fully dissolved and the mixture is smooth. Microwave on high in 1-minute intervals, stirring thoroughly between each, until the dough turns from opaque and white to largely translucent and glossy — three to four intervals in most ovens. Alternatively, steam the mixture over boiling water, stirring repeatedly, until the same translucency is achieved.
4. 4
   This is where the dish lives or dies. While the mochi is still hot, work it vigorously with a starch-dusted spatula, folding and pressing repeatedly until the dough is uniformly smooth, elastic, and pulls cleanly from the bowl. Under-worked mochi tears during wrapping; over-cooled mochi cannot be stretched at all. The dough is ready when it holds a slow, even stretch without snapping.
5. 5
   Turn the mochi onto the starch-dusted surface. Divide into 12 portions of 40–50 g each with a starch-dusted dough scraper or scissors. Dust each portion on all sides immediately to prevent sticking.
6. 6
   Working quickly and one piece at a time, flatten a mochi portion in a starch-dusted palm into a round of roughly 9–10 cm. Place an anko ball (or anko-wrapped strawberry, tip down) in the centre. Gather the mochi edges upward around the filling, stretching them evenly toward the top. Pinch the gathered edges firmly together and seal completely — any gap will allow the filling to escape. Turn the daifuku seal-side down. The seal must show no opening and the surface must be taut and round.
7. 7
   Roll each finished daifuku in katakuriko and set on the dusted tray, seal-side down. The surface should be dry to the touch and non-tacky. Daifuku are eaten at room temperature on the day they are made.