Cookbook:Daifuku

Daifuku
Soft-rice-cake-stuffed-with-sweetened-bean-jam,daifuku,katori-city,japan.JPG
Category Japanese recipes
Servings 12
Time mixing and heating: 5 minutes
forming: 20
Difficulty Easy

Cookbook | Recipes | Japanese cuisine | Cookbook:Desserts

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 comes in many varieties. The most common is white, pale green or pale pink colored mochi filled with anko. These come in two sizes, one approximately the diameter of a half-dollar coin, the other palm-sized. Some versions contain whole pieces of fruit, mixtures of fruit and anko or crushed melon paste. Nearly all daifuku are covered in a fine layer of potato or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa.

IngredientsEdit

  • 1 c. sweet or glutinous rice flour/mochiko (available from Asian markets)
  • 2/3 c. water
  • 1/4 c. sugar
  • potato starch/katakuriko (approx. 1/2 c.)
  • anko filling

ProcedureEdit

Prepare anko filling, form 12 small balls (marble sized) and set aside.

Prepare a smooth surface, such as a cutting board, by coating with potato starch; be generous, as the dough that will be spread out will be very sticky.

In a microwave bowl or measuring cup, heat water and sugar together in a microwave until sugar is dissolved. Add rice flour and stir completely. Microwave for 2 minutes, remove and stir. Microwave for 2 more minutes or until dough begins to expand. Remove from microwave, stir again, and remove the dough to the potato starch coated surface. The dough, called mochi, will be very hot!

Spread mochi out until thin. Using a knife, cut into 12 even sized pieces. Coat the palms and fingers of your hands in potato starch. Spread each piece out as thin as possible, keeping in mind the mochi is hot. Place an anko ball in the middle, then wrap the mochi around the ball, forming a bigger ball. Roll in potato starch and set on a plate coated with potato starch or a piece of wax paper.

Serve warm or cool. Store in an airtight container. Very perishable.

VariationsEdit

  • Chocolate chips may be substituted for anko.
  • Food coloring may be added to the water before the rice flour is mixed in.
  • Cocoa powder may be used instead of potato starch in the final step.
Last modified on 19 August 2011, at 22:45