Knead the cream cheese in a bowl until creamy. Then, add the powdered sugar and lemon juice and mix. Once smooth, wrap with plastic wrap and chill in the refrigerator.
Divide Step 2 into 6-8 round pieces.
Put the ＊ ingredients into a heatproof container, mix together, and heat in the microwave for 2 minutes, then 1 minute, then 1 minute, mixing with a spatula between each heating. Once it becomes glossy and translucent, it's done.
The times listed above are for a 750 W microwave. Adjust the cooking time and heating setting depending on your microwave and the amount of daifuku.
Spread out the katakuriko in a shallow container and set the dough on top. Divide into the amount of daifuku you will make.
Coat your fingertips with the katakuriko and press the daifuku dough out to flatten. Use chopsticks to take some of Step 3's cream cheese and put on top of the daifuku dough. Pull the dough around the cream cheese and wrap with the dough.
Set the daifuku down, seam-side down. It will easily stick to surfaces, so place on small squares of parchment paper. I made them bite-sized pieces.
Story Behind this Recipe
I wanted to use up my remaining cream cheese.
You can store these in the freezer. Defrost in the refrigerator. If you eat them half-thawed, they'll taste just like ice cream mochi.