Gluten-Free Almond Daifuku Mochi

Daifuku is a popular Japanese dessert. It is a soft rice cake, the texture is almost like a marshmallow with a sweet filling. Your family and guests will be impressed when you serve this sweet nugget. As there is sugar in this dessert I only serve it as a treat during the festive season


1 cup shiratamako (sticky sweet rice flour made from mochigome)
¾ cup white sugar
½ cup water
Natural food colour (see note below)
1 cup almond flour
¾ cup powdered sugar
½ cup almond butter
2 tbsp. water
Corn starch
Tip: To make this dessert look festive I used some natural colour. I added 1 tablespoon of raspberry juice, strong coffee or a pinch of turmeric to the water first before I mixed it with the shiratmako. If you are using colour, adjust your water accordingly
Note: All the ingredients must be gluten-free


For the mochi dough
In a glass bowl combine shiratamako and sugar, slowly whisk in water. If you are using colouring, add it to the water first. Cover the dish with plastic wrap and cook on high heat in the microwave for 90 seconds. Uncover and roughly stir with a fork or spatula. The dough should start thickening Cover the dish again and repeat this two more times
While the mochi dough is cooking, prepare the almond filling. Combine almond flour with the powdered sugar, then add almond butter and water. It should become a nice moist paste, add a little more water if needed. Divide the almond paste into 8 pieces and make them into balls
Sprinkle your working surface with cornstarch and transfer the mochi dough on top. Let it cool and divide the dough into 8 pieces
With your hands coated with a bit of cornstarch flatten each piece into a small pancake, then place an almond ball in the middle and close the mochi by pinching the edges and forming it into a mochi ball
Serve at room temperature. The mochi balls will keep in the fridge up to 4 days

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