Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, daifuku mochi. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Daifuku Mochi is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Daifuku Mochi is something which I have loved my whole life.
Daifuku Mochi® (Daifuku means literally "great luck" in Japanese), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet fillin,most commonly anko, sweetened red bean paste made from azuki beans traditionally. Daifuku or Daifuku Mochi is a type of wagashi; or Japanese sweet. It's a popular Japanese snack usually served with green tea. Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan).
To begin with this recipe, we have to prepare a few ingredients. You can cook daifuku mochi using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Daifuku Mochi:
- Get 1 cup (220 g) Short Grain Glutinous Rice OR 220g Glutinous Rice Flour
- Get 1 cup (250 ml) Water
- Get 1 tablespoon Sugar
- Prepare 1 pinch Salt
- Prepare Potato Starch Flour to prevent Mochi to stick to hands
- Get 150 g ‘Azuki’ Red Bean Paste
Mame Daifuku Mochi What is Daifuku? Daifuku is one of the delicious "Wagashi" Japanese sweets. It is a bouncy rice cake mochi filled with anko sweetened red bean paste made from Azuki beans. Daifuku mochi is a type of Japanese sweets made by wrapping sweet bean paste with mochi.
Steps to make Daifuku Mochi:
- *Note: If you can purchase Japanese Glutinous Rice Flour, often called ‘Shiratamako’, use 220g of it and skip Process 2-3. Thai Glutinous Rice Flour can be used
- Wash Glutinous Rice and drain. Place in a bowl, add 1 cup Water and soak for 1-2 hours.
- Place the soaked Glutinous Rice and Water into a blender, and add Sugar and Salt. Process until smooth and the texture is like thick cream. Transfer the mixture to a heat-proof bowl.
- Alternatively, mix 220g Glutinous Rice Flour, 1 cup (250ml) Warm Water, Sugar and Salt in a heat-proof bowl.
- Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 2 more minutes or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked. - *IMPORTANT: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir.
- Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle.
- Roll a heaped teaspoon of Azuki paste into a ball. Make 10 balls.
- Remove excess Potato Starch from Mochi and divide into 10 portions.
- Flatten one portion of ‘Mochi’ and place one ball of Azuki paste in centre and draw the edges up to enclose. Repeat with the remaining ‘Mochi’ and Azuki paste.
It is a bouncy rice cake mochi filled with anko sweetened red bean paste made from Azuki beans. Daifuku mochi is a type of Japanese sweets made by wrapping sweet bean paste with mochi. Daifuku means big fortune and it is an auspicious word. In Japan it is a very common Japanese sweet. Hence you can buy it not only at Japanese sweets stores but also at supermarkets.
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