Daifuku () or DaifukuMochi () is a kind of wagashi (), Japanese sweets. It’s a little round mochi full of anko (sweetened red bean paste) produced from azuki beans. Daifuku is a well-liked Japanese snack in most cases offered with eco-friendly tea.
I’ve formerly shared Strawberry Daifuku recipe on Only One Cook book, with a whole strawberry in the mochi encircled by anko filling. While strawberry daifuku is periodic and available throughout the springtime, daifuku can be obtained all year long around at Japanese confectionery stores and supermarkets.
Mochi consists of short-grain japonica glutinous grain (mochigome ). Typically, mochi is created via a labor intensive method. The glutinous grain is cooked and pounded with wooden mallets (kine ) inside a traditional mortar (usu ). We refer to this as mochi-pounding process &"mochitsuki ()&". Then mochi will be created into round or rectangular.
Because it takes a substantial amount of time for you to make mochi on your own (oh but freshly made mochi does taste amazing!), therefore we may also make mochi with shiratamako or mochiko (glutinous grain/sweet grain flour). The flour is combined with water and steamed either around the stovetop or perhaps in the microwave. With this particular quick method, sticky tasty mochi is prepared very quickly. Today I will highlight steps to make mochi using these quick methods.
Daifuku is most generally full of red bean paste, however, many are full of white-colored bean paste (Shiroan. ). There's also mochi that is colored and flavored with kinako (soy bean flour), yomogi (Japanese mugwort), matcha eco-friendly tea powder, or a little red food coloring.
Red bean filling has usually two sorts: koshian (fine texture) and tsubuan (coarse texture). Personally I favor tsubuan using its coarse texture and azuki bean skin still stored within the paste, however it’s your decision which red bean paste you want as filling. Homemade red bean paste tastes far better (recipe here ), however if you simply prefer to save your time, purchase premade red bean paste from the Japanese supermarket.
Here’s the recording on Steps To Make Daifuku Mochi on my small YouTube Funnel. Enjoy!
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- cup (100 g) shiratamako (or cup (115 g) Mochiko /sweet grain flour)
- cup (180 ml) water
- cup (50 g) granulated sugar
- cup (100 g) potato starch/corn starch
- 1½ cup Anko (red bean paste – I personally use “tsubuan”) (for homemade recipe, click the link )
- Equipment:
- A cookie dough scoop (smaller sized than an frozen treats scooper)
- A moving pin
- 3.5 " (9 cm) standard or perhaps a round bowl
- Combine shiratamako and sugar inside a medium bowl and whisk altogether.
- Add water and blend well until combined.
- Microwave Method: If you’re utilizing a microwave to prepare mochi, cover the bowl with a few plastic wrap (will not pay for too tight). Place the bowl within the microwave as well as heat it on high temperature (1100w) for one minute. Remove it and stir with wet rubber spatula. Cover again and prepare for one minute. Stir again, cover, and prepare for thirty seconds to complete cooking. The colour of mochi should vary from white-colored to just about translucent.
- Steaming Method: If you’re utilizing a steamer, cover the steamer lid having a towel therefore the condensation won’t drop in to the mochi mixture. Place the bowl right into a steamer basket and canopy to prepare for fifteen minutes. Midway cooking, stir with wet rubber spatula and canopy to complete cooking. The colour of mochi should vary from white-colored to just about translucent.
- Cover the job surface with parchment paper and mud it generously with potato starch. Then transfer the cooked mochi on the top.
- To avoid from sticking, sprinkle more potato starch on the top from the mochi. Once it’s awesome lower a little, you are able to spread the mochi right into a thin layer together with your hands or having a moving pin. Make certain to use potato starch to deal with and also the moving pin. I suggest utilizing a moving pin because it’s simpler to evenly disseminate.
- Transfer the mochi with parchment paper onto a sizable baking sheet. Refrigerate for fifteen minutes before the mochi is placed.
- Remove the mochi in the refrigerator and eliminate 7-8 circles using the standard.
- Pull out the surplus potato starch having a pastry brush. If you discover some sticky part, cover the region with potato starch first then pull out. Convey a plastic wrap on the plate after which mochi wrapper on the top, then lay another layer of plastic wrapper lower. Repeat for those wrappers. With leftover mochi dough, roll right into a ball after which flatten right into a thin layer again and eliminate into more circle wrappers (I possibly could make about 12 mochi wrappers).
- Now we’re prepared to make daifuku mochi. Around the work surface, place one sheet of plastic wrap having a mochi layer on the top. While using cookie scoop, scoop out anko on the top from the mochi wrapper.
- Pinch the 4 corners from the mochi layer together to wrap the anko. Then pinch the rest of the corners together.
- Put some potato starch around the sealed area and hang aside. Continue making the remainder of daifuku mochi. Store inside a awesome dry place (refrigerator in summer time several weeks) and revel in within 2 days.
Prep time doesn't include chilling time.
Don't omit sugar because it helps mochi stay softer.
Recipe by Namiko Chen of a single Cook book. All images and content on this website are protected. Don't use my images without my permission. If you’d prefer to share this recipe in your site, please re-write the recipe and connect to this publish because the original source. Thanks.
Hi Hondo! I had been really surprised that Erawan Thai Glutinous Grain Flour really uses short grain grain (rather of lengthy grain). Unsure whether it’s Japanese short grain grain, however i think texture ought to be okay. Bob’s Red Mill didn’t say what sort of grain though, however it states you should use for mochi. Tell me by trying both or each one. I’m sure other readers would like to be aware of result. Thanks a lot!
Need to learn how to adapt these mochi recipes to make use of within my Mochi machine, i then’ll return to talk about. I should also mention, I simply use my pressure oven to prepare the adzuki beans don’t even need to soak them first.
Answer Davilyn Eversz'> Reply
Hi Davilyn! You've got a mochi machine! Awesome! You’ll make from Mochigome (the grain itself) and it'll taste so great! I will try making having a pressure oven too!
I made these as well as your anko recipe over the past weekend plus they switched out amazing! Soooo simple to make, too. Many thanks for discussing your recipes I don’t determine if I made use of the best flour (it had been just known as &"sweet grain flour&") however it appeared to operate, anyway!
I'm wondering, will the mochi come out exactly the same basically would double the amount recipe (or even more)? I suppose the cooking/microwave here we are at it might be quite different, yeah?
Hi Zuza! I’m so pleased to hear that! Thanks a lot for trying my recipe. The flavour of Shiratamako is right for mochi flavor, but mochiko or sweet grain flour works fine.
You are able to exponentially increase, BUT make certain to operate fast while you don’t wish to allow the mochi take a lengthy time when you’re making. The cooking should be elevated a little, but do incremental which means you don’t over prepare it. Best of luck!
I'm making these at this time! My spouse and i attempted daifuku the very first time not very lengthy ago and also have been dying to consume more. I really like your instructions and just how easy you are making it. I’m utilizing the same red bean paste you probably did are you aware the way i should keep leftover paste? Must it be refrigerated?
Hi Lauren! Hope your daifuku arrived on the scene well. Yes retain in the airtight container and store within the fridge for any week approximately. Or I personally use up everything to create Zenzai (red bean soup).
