Gather your dough into a ball and divide into 8 equal pieces with a small knife or kitchen scraper.Remove hot mochi from the pot to the dusted chopping board.Dust a chopping board or tray (where you are going to work) and hands with glutinous rice flour (corn starch is also ok).Once the mixture is getting sticky, turn down heat to low and keep stirring until dough get firm and look translucent.Heat over medium heat and stir with wooden spoon.To make the sticky dough, place all the ingredients into a sauce pan or non-stick frying pan and mix well.Once you’ve made small balls of red beans, flatten each of them out and seperately mould them around a strawberry.Now wet your hands and make 8 small balls with the red bean paste.To make azuki paste, place tinned azuki, agave and salt in a food processor and process well.8 fresh strawberries, washed and stemless. ![]() but the process can be fun and meditative! Enjoy Recipe Ingredients I must admit that making Daifuku isn’t easy and takes time. Most Ichigo Daifuku recipes use the microwave, which is easier but this recipe doesn’t use the microwave because I am not a fan of it. If you love juicy strawberries, sweet red bean paste, and chewy mochi, you will love this Japanese dessert Daifuku is a popular traditional Japanese sweet it is soft mochi stuffed with sweet red bean paste and this Strawberry Daifuku is a relatively new wagashi, like a traditional Japanese confectionery with a modern twist since it was created during the ’80s Ichigo daifuku is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste. Serve it with the seam side down.Strawberry and Sweet Red Bean Mochi (Ichigo Daifuku) Cut some Mochi out, and wrap the Mochi around a ball of Anko (size of a heaping tablespoon).Take the hot Mochi out from the pot onto a sheet pan liberally dusted with Katakuriko or cornstarch.Take the time to melt the sugar, but be careful not to burn it. Add the last part of the sugar and cook some more until the sugar is dissolved. When the sugar is completely dissolved, add another 1/3 of the sugar and mix well. Transfer the steamed Mochi into a pot and cook at medium to medium low heat with 1/3 of the sugar (1/4 cup).Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes.Add some more water if it's too dry, 1 Tbsp at a time.Mix Mochiko and water in a glass (or other heat proof) bowl and mix well.Katakuriko (potato starch) or cornstarch.1 cup Mochiko (sweet rice flour) (160g). ![]() If you like Mochi sweets, you will love this. Anko can be bought at Japanese supermarkets if they are near by you, however, we have a great recipe for it. Mochiko is often available in regular supermarkets in the US (Mochiko can also be used as a thickening agent), Japanese markets, of course, and also online stores. Because it is a powder, it is easier to have Mochiko in your pantry longer, and it is much simpler to use it to make Mochi than pounding steamed sweet rice. It becomes Mochi by adding water and steaming. Mochiko is basically powdered sweet rice. It is crucial to use Mochiko, sweet rice flour, in this recipe to make the chewy texture of Mochi we’re looking for. It is much more pliable and soft for an extended time, but the taste is not compromised. And that’s the reason why here we made Sweet Mochi using Mochiko (sweet rice flour) and sugar. Mochi made from cooked sweet rice doesn’t stay fresh and soft too long, and usually needs to be cooked to be able to be eaten again. Mochi is often eaten in New Year’s Ozoni soup or baked with soy sauce. Although Mochi rice is called “sweet” rice, it is not sweet at all, but it is super sticky. ![]() The paste is then formed into cakes or blocks. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth. Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Once you taste it, you may not want store-bought ones any more anyway. People like us living outside Japan may not have such access to this delicious dessert, however, once again, we can make it at home! Homemade Daifuku is so soft and yummy, and surprisingly easy to make if you follow the steps. Today, you can buy Daifuku Mochi everywhere in Japan, from Japanese sweet shops to convenience stores. Then, sugar was rare, but Daifuku became more like today’s when sugar was more readily available to people (even though it was still very precious) 200 years ago. It was first made almost 700 years ago, but not as a sweet dessert. Daifuku Mochi is one of the most traditional but very popular Japanese sweets. Daifuku Mochi is rice cake with Anko, sweet red bean paste, inside.
0 Comments
Leave a Reply. |