Daifuku Mochi

Name: Daifuku Mochi
Total time: 40 min
Yield: 8
Cuisine: Japanese
Ingredients: 150 g Glutinous rice flour (shiratamako or mochiko); 50 g Sugar; 200 ml Water; 240 g Sweet red bean paste (anko), in 8 balls; as needed Potato or corn starch, for dusting

Pillowy rounds of soft mochi dusted in starch and stuffed with sweet red bean paste — a chewy, melt-in-the-mouth classic wagashi.

Источник

Автор рецепта Japanese confectioners (wagashi) · 🏺 Традиционное

Japanese wagashi / 和菓子 — Daifuku dates to the Edo period, when it was first known as harabuto ('fat belly') or uzura mochi. The name later shifted to daifuku, 'great luck', playing on the identical sound of the words for 'belly' and 'luck'; by the late 18th century it was a popular, sometimes toasted, everyday sweet.

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Смотри, как это готовят · 3 видео

Just One Cookbook JapaneseCooking101 Ms Shi and Mr He

⏱ 40 мин🍽 8 порций🔥 160 ккал🇯🇵 Япония

ВеганскоеВегетарианскоеБез глютенаБез молочного

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Приготовление

Roll the red bean paste into eight even balls and set them aside so filling is ready before the mochi cools.
Whisk the rice flour, sugar and water in a heatproof bowl until smooth with no lumps.
Steam or microwave in short bursts, stirring between each, until the dough turns glossy, sticky and translucent.
💡 Cook in stages and stir each time; even heating is what keeps the mochi smooth.
Turn the hot mochi onto a surface generously dusted with starch and divide it into eight pieces.
Flatten each piece into a disc, place a ball of paste in the centre, and pull the edges up to enclose it.
Pinch the seam closed, turn the smooth side up, and brush off excess starch. Best eaten the same day.

💡 Советы

Work fast while the mochi is warm — it turns firm and hard to shape as it cools.
Dust hands and surface well with starch so the sticky dough stays workable.
Tuck a whole strawberry in with the paste to make ichigo daifuku.