![]() ![]() You can substitute red-bean paste with a filling of your choice. When you're ready to make mochi at home, just follow my recipe. I often store fresh daifuku in a cool, dry place and eat them within two days. I don't recommend keeping homemade daifuku for more than five days. It's also convenient to make mochi for a school lunch or picnic. And they're great to serve with tea or coffee. Though it was hard to get the rice balls right initially, compared with some other desserts, I now find mochi easy to make. Although it's messy to make mochi at home, you'll be impressed with the finished product. Once I had cooked the mochi dough, I then stuffed a small amount of red-bean paste into it it worked well. It took me a few attempts to get this right. When rice is battered, it becomes sweet and fluffy that's what makes mochi addictive. Daifuku was the first type of mochi that she taught me how to make. I thought this recipe would be easy, since daifuku are really just soft balls of pounded rice filled with a red bean paste. However, I was wrong. My former landlord told me that when she left Taiwan when she was 20, she couldn't find mochi in Australia, so she began making it at home. "Plain mochi is also tasty, but for someone like me, it's better coated in butter and gently pan fried for a couple of minutes." I have seen mochi in Asian grocery stores in Australia, but they're not always cheap either. Nowadays, mochi is a common dessert, but they can be a luxury. My friends in Hong Kong, who also loves mochi, say it can be pretty expensive over there. They taste even better with whipped cream on the side and served while hot. Daifuku (also called dafu) feature a semi-sweet red-bean paste. Plain mochi is also tasty, but my preferred mochi is covered in butter and gently pan-fried for a couple of minutes. As you move the slider the quantities of the ingredients will adjust accordingly in both imperial and metric measurements.There are various mochi flavours. My favourite ones include matcha (green tea), peanut and daifuku.To alter the serving size click on the serving number and move the slider left or right to adjust the quantity.Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes! Sign up form is on the right-hand sidebar. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Also don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter and Instagram. If you like the recipe please rate the recipe and leave comments below. It will keep for about two weeks in the freezer. ![]() Kawaii polka dots Daifuku (mame daifuku) How to store Daifuku mochi?Ĭling wrap individually and store in a container. Sweet bouncy and chewy mochi with slightly salted Swedish red peas and sweet red bean paste match perfectly with Japanese tea. Japanese sweets “Wagashi” are best served with green tea, matcha green tea, and you could try our matcha latte and hojicha as well. Swedish red peas are also typically used in Anmitsu. You need to be a little bit careful not to overcook them because we want to keep there shape to add in the mochi. ![]() Though it might be difficult to find this ingredient so it is optional. Swedish red peas add a cute polka dots effect to the mochi. We will remove this potato starch with a brush after shaping. We only use potato starch for sticky mochi material handling. Because the rice cake becomes super sticky. I usually use Shiratamako for smooths texture. They are all made from rice flour but the main difference is the making process. I have explained the difference between Shiratamako, Glutinous Rice Flour and Mochiko in-depth in my mochi ice cream post. ![]() There are many different types of rice flour. We just place the flour and water together, then cling wrap and microwave! Rice flour: Shiratamako However don’t worry, there is a short cut. Also making mochi is a bit daunting due to the unfamiliar ingredients. I remember making mochi takes about half a day. The glutinous rice also called sweet rice though it is not sweet. Mochi is made by pounding steamed glutinous rice. Outer mochi rice cake and inner anko sweet bean paste. So let’s make them! They are made from mainly two parts. How to make Daifuku mochi?įor those who live outside of Japan including me, we cannot access ready-made Daifuku mochi. Such a popular sweet and you can buy them from any supermarkets in Japan. It is a bouncy rice cake mochi filled with anko sweetened red bean paste made from Azuki beans. Mame Daifuku Mochi What is Daifuku?ĭaifuku is one of the delicious “Wagashi” Japanese sweets. I am thrilled to share my easy recipe here. It is a small round mochi stuffed with a sweet anko filling. Daifuku 大福 or Daifuku mochi (大福餅) is a popular and delicious Japanese sweet. ![]()
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