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Corazón Contento: Daifuku Mochi




Rie dando forma al daifuku mochi

By Karla Ortiz


Rie is a Japanese artist living in San Miguel de Allende. For more than a year she has had cotorino art, where she offered a different experience from other galleries, because while you enjoyed the art, you could savour a Japanese tea and a sweet.

In this edition of Corazón Contento, Rie wants to thank her customers who supported her, because this 17th of February she says goodbye to her art café. She will continue with her project as an artist and with her business of Japanese sweets by private order.

One of the Japanese sweet that people enjoyed most was the Japanese Strawberry Daifuku Mochi, a recipe made with a sweet rice paste, which Rie is sharing with Atención readers as a way of saying thank you to her customers for patronizing her shop.

“Traditionally, it’s made through a labor-intensive method,” she says. “The glutinous rice is cooked and crushed with wooden mallets (kine) in a traditional mortar (usu). We call this mochi-pounding process mochitsuki. Then the mochi is given a round shape.”

Since it takes a long time to make the mochi from scratch, the snack can be made instead with shiratamako (glutinous rice flour), explains Cotorino.

“The flour is mixed with water and steamed on the stove,” she said. “With this quick method, the tasty, sticky mochi is ready in the blink of an eye! It stays soft for just one day, so it has to be fresh.”


Strawberry Daifuku Mochi

Ingredients (makes 6 pieces):

100g shiratamako (glutinous rice flour)

20g sugar

150ml water

6 strawberries (small)

180g red bean paste (Anko) (30g per piece)

50g corn starch



Wrap the strawberries in the Anko red bean paste.



Mix the shiratamako and the sugar in a glass bowl and beat together. Add water and mix well.

Put the bowl in a steamer and cover to cook for 15 minutes. Halfway through cooking, stir with a damp spatula and cover to finish cooking. The color of the mochi should change from white to almost transparent.


To create the strawberry daifuku mochi:

Sprinkle a work table with cornstarch and sprinkle cornstarch over the mochi as well.

Once it cools slightly, you can spread the mochi into a thin layer with your hands (be sure to dust them with cornstarch as well). Dust the knife with cornstarch and slice the mochi into 6 pieces.

Flatten the mochi and place the filling (strawberry wrapped with Anko) in the center.

Pinch the four corners of the mochi layer to wrap the filling. Then pinch the remaining corners together. Put a little cornstarch in the sealed area and set aside while you make the rest.

You can make private orders of her mochi and matcha roll cakes. Good for parties and events.

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