Dorayaki: Red Bean Pancake You’ll Fall in Love With

Daifuku Directions

• Prepare Filling Components
  Wash and hull 2 large fresh strawberries, ensuring they are completely dry. Roll 100g sweet red bean paste into 4 equal portions (about 25g each). Flatten each portion into a circle approximately 3 inches in diameter. Place a strawberry in the center of each bean paste circle and wrap completely, sealing well. The bean paste should fully encase the strawberry.
• Create Mochi Dough Base
  In a microwave-safe bowl, thoroughly mix 50g sweet rice flour (shiratamako) and 40g granulated sugar. Stir with a whisk to ensure even distribution and break up any lumps. The uniform distribution of sugar is essential for proper sweetness and texture development.
• Add Liquid Gradually
  Slowly add 60ml water to the flour mixture, stirring constantly to prevent lumps. Continue mixing until you achieve a smooth, thin batter with no dry spots or flour clumps. The consistency should resemble a slightly thick pancake batter.
• Cook Dough Carefully
  Cover the bowl with plastic wrap and microwave on high (600W) for approximately 1.5 minutes. Remove and stir vigorously with a heat-resistant spatula. The mixture will be partially cooked and sticky. Return to microwave for another 1 minute until the dough becomes translucent, indicating the rice starch has fully gelatinized.
• Prepare Work Surface
  Generously dust a clean work surface with cornstarch. The cornstarch prevents the extremely sticky mochi from adhering to surfaces and makes handling possible. Also dust a plate where you'll place the finished mochi.
• Shape The Mochi
  Transfer the hot mochi dough onto the cornstarch-covered surface. Dust the top and your hands with additional cornstarch. While still warm, flatten the dough into a square approximately 1/4 inch thick. Cut into 4 equal portions, each large enough to wrap around a filled strawberry.
• Wrap The Filling
  Dust excess cornstarch from one piece of mochi. Place a bean paste-wrapped strawberry in the center, with the pointed end of the strawberry facing up. Gently stretch and wrap the mochi around the filling, gathering at the top. Pinch to seal completely, being careful not to tear the mochi.
• Finish With Care
  Remove excess cornstarch by gently patting the completed daifuku. For best texture and flavor, allow to rest at room temperature for 10-15 minutes before serving. Consume within 24 hours as the moisture from the strawberry will gradually soften the mochi.