Metric:
180gr Water
160gr Mochiko
( sweet rice flour )
150gr Sugar
Katakuriko
( japanese potato starch )
Red Bean Paste Anko
TRADITIONAL JAPANESE RECIPE: 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 Red Bean Paste Anko, a 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 3 cm (1.2 in) diameter, the other palm-sized.[original research?] Nearly all daifuku are covered in a fine layer of corn or potato starch to keep them from sticking to each other, or to the fingers.[citation needed] Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave. Mochi and daifuku are very popular in Japan.
History
Daifuku was originally called Habutai mochi (腹太餅) (belly thick rice cake) because of its filling's nature. Later, the name was changed to Daifuku mochi (大腹餅) (big belly rice cake). Since the pronunciations of Fuku (腹) (belly) and Fuku (福) (luck) are the same in Japanese, the name was further changed to Daifuku mochi (大福餅) (great luck rice cake), a bringer of good luck. By the end of the 18th century, Daifuku were gaining popularity and people began eating them toasted. They were also used for gifts in ceremonial occasions.
Varieties
Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Some are covered with confectioner's sugar or cocoa powder.[citation needed]
- Yomogi daifuku (蓬大福)
A version made with kusa mochi (草餅), which is mochi flavored with mugwort.
- Ichigo daifuku (イチゴ大福)
A variation containing strawberry and sweet filling, most commonly anko, inside a small round mochi. Creams are sometimes used for sweet filling. Because it contains strawberry, it is usually eaten during the springtime. It was invented in the 1980s. Many patisseries claim to have invented the confection, so its exact origin is vague.
- Yukimi Daifuku (雪見だいふく)
A brand of mochi ice cream made by the company Lotte.
- Mame daifuku (豆大福)
A version where azuki beans or soybeans are mixed into mochi and/or azuki sweetfilling.
- Shio daifuku (塩大福)
A version which contains unsweetened anko filling; it has a mild salty taste.
- Ume daifuku (梅大福)
A version which contains sweetened Japanese apricot instead of azuki sweetfilling.
- Coffee daifuku (コーヒー大福)
A version which contains coffee flavored sweetfilling.
- Mont Blanc daifuku (モンブラン大福)
A version which contains puréed, sweetened chestnuts (Mont Blanc cream) instead of azuki sweetfilling.
- Purin daifuku (プリン大福)
A version which contains crème caramel (プリン) instead of azuki sweetfilling.
Skill Level:  |
Time: 60 Minutes |
Price:  |
Makes: 8 Pieces |
Ingredients:
| Conversions |
Directions:
01 - Mix well Mochiko and Water in a bowl.
02 - Add some more Water if it's too dry, 15gr / 0.5oz / 1 tablespoon at a time.
03 - Steam the Mochiko dough ( leaving the dough in the bowl ) in a steamer for 20 minutes.
04 - Meanwhile prepare the Red Bean Paste Anko filling. Make small Red Bean Paste Anko balls, roughly 1 tablespoon of Anko and set aside.
05 - Also prepare the sheet pan by dusting Katakuriko all over, to transfer the Mochi later on.
06 - Once the Mochi dough is ready, remove it from the steamer and transfer the steamed Mochi into a pot and cook at medium to medium low heat with 1/3 of the sugar (1/4 cup). When the Sugar is completely dissolved, add another 1/3 of the Sugar and mix well. Add the last part of the Sugar and cook some more until the Sugar is dissolved. Take the time you need to melt the Sugar, but be careful not to burn it.
07 - Take the hot Mochi out from the pot onto a sheet pan dusted with Katakuriko or cornstarch.
08 - Cut some Mochi out, and wrap the Mochi around a ball of Red Bean Paste Anko ( step 04 ).
09 - Pinch the end of Mochi to seal. Serve sealed-side down.
Notes:
- If you canno find Katakuriko potato starch you can use regular cornstarch
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