Grape Daifuku Mochi
This green grape daifuku mochi is another fruity twist on traditional Japanese sweets. Green grapes are covered in white bean paste and covered in a layer of gyuhi, soft chewy mochi dough.
Ingredients
- 7 green grapes the larger the better
- 180 g white bean paste (shiroan)
- 100 g shiratamako can substitute mochiko
- 20 g sugar 2 tbsp
- 100 g water
- 1 drop yellow and green food coloring optional
- katakuriko (potato starch) for dusting
Instructions
- Divide white bean paste into 7 balls.
- Using your hands, stuff each bean paste ball with a grape, smoothing the bean paste over the sides.
- Set aside while you prepare the mochi.
- Add shiratamako, sugar, water, and food coloring (if using) in a bowl. Mix to combine.
- Transfer mochi batter to microwave safe bowl (I line my bowl with a damp washcloth) and cover well with plastic wrap, another dish, or other cover. Microwave for 2 minutes and 30 seconds.
- Carefully dump cooked mochi onto a surface lightly dusted with katakuriko. Divide into seven pieces. While you work with one piece, keep the others covered with a damp cloth so they don't dry out.
- Flatten one piece (either with a small rolling pin or your hand), and place grape/bean paste ball in the center.
- Wrap the mochi around the ball, pinching the edges to seal them. Dust in katakuriko and you're done! Daifuku should be eaten the day they are made.