Low Iodine Daifuku

Total time55 min

Prep time25 min

Cook time10 min

4.6

(15)

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Ingredients

12 servings

For the mochi dough

1 cup sweet rice flour (mochiko)
¾ cup water
¼ cup granulated sugar
½ cup potato starch, for dusting

For the filling

1 ½ cups prepared red bean paste (anko), smooth or chunky

Instructions

1
Divide the red bean paste into 12 equal portions (about 2 tablespoons each) and roll each into a smooth ball. Place on a plate, cover with plastic wrap, and refrigerate for at least 20 minutes until firm.
2
Whisk together the sweet rice flour, water, and granulated sugar in a medium microwave-safe bowl until smooth and no lumps remain.

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