Fruit Daifuku / Fresh Fruit Mochi
These vibrant, colorful fruit daifuku bring together juicy fresh fruit, sweet bean paste, and a pillowy layer of soft, thin gyuhi mochi. They are incredibly satisfying, refreshing, and naturally vegan.
Servings: 12 pc
Ingredients
- 300 g Shiroan White Bean Paste
- 12-15 pc Assorted Fresh Fruit Strawberries, kiwi, mandarin oranges, pineapple, or grapes
- 125 g Shiratamako Glutinous rice flour
- 145 g Granulated sugar
- 237 ml Water
- Potato starch as needed for dusting
Instructions
- Prepare the fruit: Peel kiwi or citrus, hull strawberries, or chop larger fruit like mango into bite-sized pieces. Pat thoroughly dry with paper towels.
- Shape the paste: Roll the white bean paste into 12 small balls (20g–25g each).
- Flatten each ball in your palm, place the fruit in the center, and wrap the paste smoothly around it. Keep these in the fridge to set.
- Cook the mochi: In a bowl, whisk together shiratamako, sugar, and water. Cover and microwave on high for 2 minutes. Stir well with a wet spatula. Microwave for another 1 to 2 minutes until the dough looks translucent and glossy.
- Stir well with a wet spatula. Microwave for another 1 to 2 minutes until the dough looks translucent and glossy.
- Turn the hot dough out onto a surface heavily dusted with potato starch.
- Cut into 12 equal pieces. Stretch a piece of mochi over a chilled fruit ball, bringing the edges together and pinching the bottom seam firmly shut.
- Finish: Roll gently between your hands to round it out, dust away excess starch, and slice using the thread trick to reveal your beautiful moedan!
