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1 comment
Easiest way is to get mochi no ko rice flour, anko and some potato starch.
Prepare mochi no ko as per package directions.
Put on a baking pan well dusted with potato starch and chill briefly in fridge. Just warm enough to handle.
Roll out in pan with a dusted rolling pin.
Cut out with a circular cookie cutter or a drinking glass.
Wrap about 1 TB of anko in the mochi skin and smooth the closure.
Put in a cupcake liner and do the next.
https://www.justonecookbook.com/daifuku/