Recipe: Yummy White Chocolate Daifuku with Walnuts and Kinako

Julian Luna

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Recipe: Yummy White Chocolate Daifuku with Walnuts and Kinako Delicious, fresh and tasty.

White Chocolate Daifuku with Walnuts and Kinako. Daifuku, AKA Daifuku Mochi, is a type of Japanese sweet usually served with green tea. It is commonly filled with red bean paste. There are also mochi which is colored and flavored with kinako (soy bean flour), yomogi (Japanese mugwort), matcha green tea powder or a touch of red food coloring.

Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan, 白餡).

There are also mochi which is.

We then moved on to daifuku, of which we made two fruit-based kinds: some we filled with a chunk of kiwi wrapped in a layer of anko, others with a similarly anko-sheathed strawberry.

You can cook White Chocolate Daifuku with Walnuts and Kinako using 8 ingredients and 16 steps. Here is how you achieve that.

Ingredients of White Chocolate Daifuku with Walnuts and Kinako

It’s 50 grams of Heavy cream.
It’s 1 tbsp of Milk.
It’s 60 grams of White chocolate.
You need 2 tbsp of Kinako.
It’s 7 of Walnuts.
It’s 3 of Pre-cut mochi (square).
You need 1 tbsp of of sugar + 3 tablespoons of water Sugar water.
You need 1 of Flour for dusting (cornstarch or katakuriko).

The latter kind, called ichigo daifuku in Japanese, was a revelation: I'd always had daifuku stuffed with a quite sweet.

Ichigo Daifuku with Strawberry, Kiwi Frruit & Peach.

Japanese Dessert - Rice Cake Japanese Mochi (Rice Cake) with Kinako (Roasted Soybean Flour).

A new lovely Tirol Mochi flavored Chocolate edition has just been released by Tirol Choco: Tirol Kagami Mikan Tangerine & Milk Mochi Chocolate.

White Chocolate Daifuku with Walnuts and Kinako step by step

Day 1: Make the filling Heat the heavy cream in a saucepan, and turn the heat off just before it boils. Let it cool..
When the heavy cream cools down to slightly hotter than bathwater temperature, break the white chocolate into it. Mix well to melt..
Add the milk and kinako, and mix well. Its better to make a smooth consistency without lumps, but if it's still got some lumps, it's ok..
Add the chopped walnuts and mix some more..
After it has cooled off a bit, put it in the fridge to set. Once the filling has set a little, mix well to remove any kinako lumps..
Day 2: Make the daifuku Take the filling out of the fridge, and divide it into 6 portions. Form into balls..
Microwave the mochi one at a time for 30 seconds to soften. Then put all 3 softened mochi on a plate, and pour the sugar water over them..
Microwave for 30 seconds and knead. Then microwave for 30 seconds more and knead again. If the mochi start swelling, stop the microwave and knead. And back to the microwave again for another 30 seconds..
Repeat the process in Step 8 until the mochi form one big mochi without joints, like in this picture..
Dust the mochi and your hands, and divide the mochi into 6 balls. Then press into flat, round shapes. Its hot, so be careful!.
If you cant work quickly with the hot mochi, cover with plastic wrap to prevent it from drying out..
Get out the balls of filling..
Place the filling on the mochi and wrap. Bring the edges of the mochi towards the middle and pinch them together..
Bring the diagonal edges to the middle to wrap the filling, as shown in this picture. As you continue this step, the joints will disappear little by little..
Turn the joint side down, and dust the daifuku all over with flour. Then lightly wipe to remove any excess flour. Neaten the shape nicely, and theyre all done!.
The daifuku turn hard once they start to dry, so please wrap them with the plastic wrap right away. Wrap from the top of the daifuku and cinch the edges at the bottom..

Daifuku mochi is our FAVOURITE Japanese snack.

Sweet sticky rice is wrapped around red bean paste to form soft as a pillow dessert bites.

While cooking, look for the change of colour.

You want the bright white to fade to a more translucent cream colour.

Fujiya White Milky Chocolate - Cotton Candy.