Anko daifuku
Small mochi filled with sweet adzuki bean paste.
Active time30 min
Cooking5 min
Total40 minResting : 10 min
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Ingredients
- 0.6667 cup of water
- 1 cup of glutinous rice flour
- half a cup of potato starch
- a quarter of a cup of sugar
- 12 balls of anko
Preparation
Divide the anko into 12 small, equal balls, each about the size of a marble. The flour must be glutinous rice flour: ordinary rice flour is not suitable.
12 balls of ankoGenerously dust a chopping board with potato starch: the dough will be very sticky.
half a cup of potato starch- chopping board
Mix the water and sugar in a microwave-safe bowl and heat briefly to dissolve the sugar. Stir in the glutinous rice flour. Heat for 2 minutes at around 600 watts, stir, then heat for a further 1 to 2 minutes until the dough is translucent and elastic. Transfer to the board dusted with starch and leave to cool slightly for a few minutes, as the dough is very hot.
0.6667 cup of water1 cup of glutinous rice floura quarter of a cup of sugar- microwave oven
- microwave-safe container
- spoon
Flatten the mochi dough into a thin layer, then cut it into 12 equal pieces.
- knife
Coat your palms and fingers with starch, then flatten each piece of dough as thinly as possible.
Place a ball of anko in the centre of each piece and close the dough around it to form a ball.
Roll the daifuku in starch and place them on a plate dusted with starch.
- plate
Leave to cool slightly for 10 minutes before serving. Store the daifuku in a sealed container in the refrigerator.
- airtight container
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Routine photos quotidienne autorisée par Roch : vingt nouvelles recettes et vingt versions corrigées publiées sans photo le 20 octobre 2026. Anciennes images conservées dans leur historique. Revue technique et visuelle, compositions variées, textes et modèles conservés ; aucun essai en cuisine revendiqué.
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