Mandarin Orange Daifuku Mochi (Mikan Daifuku)
This mandarin orange daifuku is a creative take on the classic stuffed mochi dessert.
Ingredients
- 3 mandarin oranges
- 210 g white bean paste (shiroan)
- 100 g shiratamako can substitute mochiko
- 20 g sugar 2 tbsp
- 100 g orange juice
- 1 drop orange food coloring optional
- katakuriko (potato starch) for dusting
Instructions
- Peel your oranges and divide shiroan into three balls, 70g each.
- Using your hands, flatten a ball of shiroan and wrap it around your orange. Repeat for the other two oranges.
- Set aside the wrapped oranges while you prepare the mochi.
- Add shiratamako, sugar, orange juice, and food coloring 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 three 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 wrapped orange in the center. Remember if you want to cut a nice cross section view of the orange, you need to place the orange on its side.
- Wrap the mochi around the orange, pinching the edges to seal them. Dust in katakuriko and you're done! Daifuku should be eaten the day they are made.