Wild Blueberry Daifuku Mochi

SHARE > Yum | Print IconPRINT

Natural Japaneats

Wild Blueberry Daifuku Mochi Picture


1 cup wild blueberries

1 cup lima beans

1/2 cup brown rice syrup

1/2 cup cane sugar

Salt 1 tsp


1-1/2 cups glutinous rice flour

3/4 cup cane sugar

1/2 cup water



  1. Wash & soak beans (~12 hours), strip off skins.
  2. Place the beans in a pot with enough cold water, bring it to a boil in moderate heat.
  3. When it starts boiling, add 3/4 cup of cold water. Again, bring it to a boil, and again, add another 3/4 cup cold water.
  4. Let the beans cook in moderate heat for about 25 minutes, and discard any foam.
  5. Strain the beans twice with a colander lined with a cheese cloth.
  6. Add the brown rice syrup, sugar, and salt.
  7. Return the pot to moderate heat.
  8. Blend the beans with a hand blender to make a smooth paste; stir the paste constantly.
  9. Add wild blueberries.


  1. Mix the rice flour, sugar and water in a bowl. Transfer the paste to a cloth (30 mins)
  2. Transfer the hot mochi onto a surface dusted with potato starch, and let it cool.
  3. Cut the paste into very small pieces, about 1/4 cup each.
  4. Brush off the excess starch from each piece.
  5. Flatten each piece with your hands into a thin circle.
  6. Carefully use each circle to wrap a ball of bean paste and pinch it to close.

Wild Blue is Good for You!