Daifukumochi is the quintessential Japanese confection, consisting of a small mochi rice cake filled with about any sweet thing that pleases your palate. Stuffed with red bean paste or chocolate sauce or even whole fruits like strawberry, Daifuku forms an important part of any occasion and are hot favorites amongst kids. Daifuku with Anko or Adjuki Bean paste is the most common one.
Prep time: 30 mins Cooking time: 2 hrs. 30 mins Total time: 3 hrs. Servings: 15
Ingredients:
For Anko:
· 1-cup Adjuki beans or sweet red beans
· 1 ½ cups sugar
For Mochi:
· 1 cup Mochiko or glutinous rice flour
· 1 cup water
· 1 cup white sugar
· 1 cup potato/corn starch
· 1 ½ cups Anko
Method:
Anko:
· In a deep-bottomed pot, add the Adjuki beans and plenty of water. Boil at high heat for about 5 mins.
· Strain the water and rinse the beans to remove any bitterness.
· Again, add enough water to the beans and bring to a boil. Cover and simmer the beans for about 1.5-2 hours or until they become soft and mushy.
· Drain the water completely. Return the softened beans to the pot and add all the sugar to it.
· Turn the heat to medium-high and stir the mixture until all the sugar dissolves.
· Cook the mixture with constant stirring until the consistency becomes slightly paste-like.
· Turn off the heat and let it cool off for the paste to become even thicker.
Mochi:
· In a large microwaveable bowl, add 1-cup white sugar, 1-cup rice flour and 1-cup water. Start mixing well.
· Continue to mix until all lumps have disappeared. The result is a nice, uniform liquid.
· Then, microwave the mixture for about 5 mins. Stir the liquid around. At this point, some mochi dough will start to form.
· Microwave again for 2 mins. Stir the mixture. This time more mochi dough is seen.
· Continue microwaving in intervals until the entire mixture turns into a dough.
· Now, continue mixing the mochi dough with a wooden ladle until it turns into a uniform mass that is bouncy and stretchy.
· On a flat surface, sprinkle generous amounts of potato/corn starch to avoid the dough from sticking everywhere. Place the dough on this and coat its surface with enough cornstarch.
· Pinch off a bit of mochi dough into a ball and press it into a flat, round disc with your fingers.
· Add a glob of Anko on to the mochi disc. Fold it around the Anko from all sides and make sure to seal the opening. Flip the Daifukumochi and coat more cornstarch on the bottom. Place it on a plate.
· Make sure to make the Daifukumochi while the mochi dough is still hot. Repeat for the rest of the mochi dough.
Gooey and sweet Daifukumochi is ready for you to gorge! Yoi shokuyoku!
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