5.0
(1)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Scoop ube halaya jam into eight balls about 2 tbsp or 30g each. Refrigerate while preparing the mochi dough.
Step 2
In a microwave safe bowl lined with a wet dishcloth (see note), mix shiratamako, sugar, water, and ube extract. Cover and microwave for 2 minutes, or until mochi dough is cooked through.
Step 3
While still hot, turn out mochi onto a surface dusted with katakuriko. Divide into eight equal parts. Roll or pat each part into a flat circle, roughly 3-4" in diameter.
Step 4
Take one circle, keeping the rest of the mochi covered with a damp towel to keep it from drying out. Place an ube halaya jam ball in the center, and wrap the mochi around it, pinching the edges to seal into a ball. Roll daifuku in more katakuriko to keep it from sticking.
Step 5
Repeat with the other seven mochi circles and ube jam balls and serve immediately. Daifuku mochi need to be eaten the day they are made as they dry out quickly.
Your folders
cooking-therapy.com
4.4
(7)
20 minutes
Your folders
thekitchn.com
Your folders
keepingitrelle.com
5.0
(4)
60 minutes
Your folders
keepingitrelle.com
4.5
(120)
5 minutes
Your folders
kingarthurbaking.com
5.0
(2)
18 minutes
Your folders
pineappleandcoconut.com
4.6
(35)
20 minutes
Your folders
eatingwithkirby.com
45 minutes
Your folders
justonecookbook.com
4.5
(82)
3 minutes
Your folders
keepingitrelle.com
5.0
(4)
15 minutes
Your folders
cooking.nytimes.com
4.0
(285)
Your folders
angsarap.net
5.0
(2)
1 hours, 15 minutes
Your folders
wanderlustyle.com
4.4
(70)
1 hours
Your folders
spoonuniversity.com
45 minutes
Your folders
gluttodigest.com
4.8
(4)
Your folders
thewoksoflife.com
5.0
(2)
20 minutes
Your folders
ultimateomnoms.com
Your folders
zhangcatherine.com
4.5
(2)
Your folders
teakandthyme.com
5.0
(17)
12 minutes
Your folders
romylondonuk.com
5.0
(2)