8 Serves
86 Mins
In a microwave-safe bowl, combine glutinous rice flour, sugar, and water, mixing until smooth with a silicone spatula.
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JapaneseVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
72 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
277 mg / 4,700 mgSodium
29 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Cover the bowl and microwave on high for 2 minutes, then stir vigorously with a silicone spatula.
Microwave for another 1-2 minutes until the dough becomes translucent and very sticky.
Dust a cutting board with cornstarch and turn the hot mochi dough out onto it.
Divide the dough into 8 pieces, flatten each, and place a small ball of red bean paste in the center, sealing the edges to form a round daifuku.
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Mexican
Italian