How to Cook Delicious Daifuku Mochi

How to Cook Delicious Daifuku Mochi Delicious, fresh and tasty.

Daifuku Mochi. Daifuku (大福) or Daifuku Mochi (大福餅) is a type of wagashi (和菓子), Japanese sweets. Daifuku is a popular Japanese snack and usually served with green tea. Watch How to Make Daifuku Mochi.

Daifukumochi (大福餅), or Daifuku (大福) (literally "great luck"), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.

Daifuku Mochi is rice cake with Anko, sweet red bean paste, inside.

Daifuku Mochi is one of the most traditional but very popular Japanese sweets.

You can cook Daifuku Mochi using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Daifuku Mochi

1. It’s 1 cup (220 g) of Short Grain Glutinous Rice OR 220g Glutinous Rice Flour.

2. You need 1 cup (250 ml) of Water.

3. It’s 1 tablespoon of Sugar.

4. It’s 1 pinch of Salt.

5. You need of Potato Starch Flour to prevent Mochi to stick to hands.

6. You need 150 g of ‘Azuki’ Red Bean Paste.

Make apple daifuku mochi, a tasty dessert extremely popular in Japanese food culture, in the Daifuku mochi is very popular in Japanese food culture.

This apple version gives a nod to American.

Daifuku or Daifuku Mochi, is a type of wagashi, or Japanese sweet.

It takes quite a bit of time to make mochi from scratch.

Daifuku Mochi instructions

1. *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.

2. Wash Glutinous Rice and drain. Place in a bowl, add 1 cup Water and soak for 1-2 hours..

3. 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..

4. Alternatively, mix 220g Glutinous Rice Flour, 1 cup (250ml) Warm Water, Sugar and Salt in a heat-proof bowl..

5. 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..

6. 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..

7. Roll a heaped teaspoon of Azuki paste into a ball. Make 10 balls..

8. Remove excess Potato Starch from Mochi and divide into 10 portions..

9. 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..

You can also make mochi with shiratamako or mochiko (glutinous.

Daifuku Mochi (Sweet Rice Cake): Eating Japan.

Daifuku mochi most commonly comes filled with red bean paste, white bean paste, or sometimes a strawberry or other fruit with red bean paste.

A few weeks ago, my friend Estérelle and I attended a Before we go any further, I think a semantics note is in order: strictly speaking, mochi is the name of a Japanese.

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