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.