"Jam Daifuku" with cutted rice cake and fruit jam

There was a surplus of New Year's rice cake, so I made "Jam Daifuku" using this and fruit jam! It is recommended to eat it while it is fresh and soft.

● Materials

Click here for what to prepare. I refer to Sonton's recipe.

2 cut rice cakes 1 tablespoon of jam with your favorite taste
1 and 1/2 tablespoons of sugar
2 tablespoons of potato starch

● How to make

Put the cut rice cake in a heat-resistant container, sprinkle 2 tablespoons of water (outside the amount), wrap it, and heat it in a 600 W microwave oven for about 2 minutes.


When the mochi becomes soft, take it out, knead it lightly with a rice scoop, and heat it for another 30 seconds.


Take out the rice cake, discard the excess water, add sugar and 1 tablespoon of water (not included in the amount), and knead.


Spread the wrap on the cutting board and sprinkle with potato starch. Place the kneaded mochi on it and stretch it to a thickness of about 5 mm.


Place the jam in the center of the stretched rice cake, hold it so that the top and bottom and left and right of the wrap are aligned, and squeeze it tightly. Mold it into the shape of Daifuku, shape it, and you're done!

● What is the taste?

Mochi dough that is plump and has good growth. The gentle sweetness of rice and the taste of sweet and juicy strawberry jam blend together. Good!



Strawberry jam is delicious, but orange jam with a bittersweet peel is also recommended! It's a little adult taste.


As time goes by, it gets harder and harder, so please enjoy it while it's still warm and soft!