How to Spring Yummy Daifuku Mochi

How to Spring Yummy Daifuku Mochi Delicious, fresh and tasty.
Daifuku Mochi. Daifuku Mochi is one of the most traditional but very popular Japanese sweets. Daifuku or Daifuku Mochi, is a type of wagashi, or Japanese sweet. It's a popular Japanese snack usually served with green tea.
Daifuku is a very popular Wagashi in Japan, and often served with green tea.
Mame Daifuku Mochi What is Daifuku?
Daifuku is one of the delicious "Wagashi" Japanese sweets.
You can have Daifuku Mochi using 6 ingredients and 9 steps. Here is how you cook that.
Ingredients of Daifuku Mochi
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It’s 1 cup (220 g) of Short Grain Glutinous Rice OR 220g Glutinous Rice Flour.
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You need 1 cup (250 ml) of Water.
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It’s 1 tablespoon of Sugar.
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It’s 1 pinch of Salt.
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Prepare of Potato Starch Flour to prevent Mochi to stick to hands.
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It’s 150 g of ‘Azuki’ Red Bean Paste.
It is a bouncy rice cake mochi filled with anko sweetened red bean paste made from Azuki beans.
Green tea mochi made with sweet rice flour stuffed with adzuki bean paste.
These daifuku taste just like the best ones I had in Japan.
They have the perfect combination of flavors and textures.
Daifuku Mochi instructions
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*Note: If you can purchase Japanese Glutinous Rice Flour, often called ‘Shiratamako’, use 220g of it and skip Process 2-3. Thai Glutinous Rice Flour can be used.
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Wash Glutinous Rice and drain. Place in a bowl, add 1 cup Water and soak for 1-2 hours..
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Place the soaked Glutinous Rice and Water into a blender, and add Sugar and Salt. Process until smooth and the texture is like thick cream. Transfer the mixture to a heat-proof bowl..
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Alternatively, mix 220g Glutinous Rice Flour, 1 cup (250ml) Warm Water, Sugar and Salt in a heat-proof bowl..
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Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 2 more minutes or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked. *IMPORTANT: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir..
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Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle..
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Roll a heaped teaspoon of Azuki paste into a ball. Make 10 balls..
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Remove excess Potato Starch from Mochi and divide into 10 portions..
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Flatten one portion of ‘Mochi’ and place one ball of Azuki paste in centre and draw the edges up to enclose. Repeat with the remaining ‘Mochi’ and Azuki paste..
For those unfamiliar, Daifuku or Daifuku Mochi consists mochi (a Japanese rice cake made with glutinous rice flour) on the outside, and sweet red bean paste on the inside.
It's a type of wagashi (Japanese sweets), a popular delightful and cute Japanese treat.
Daifuku Mochi® (Daifuku means literally "great luck" in Japanese), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet fillin,most commonly anko, sweetened red bean paste made from azuki beans traditionally.
Making Daifuku Mochi has always been on my to-do list but somehow, I just did not get round to making it.
I've read horror stories about how people burnt their fingers/hands while making these sweet, soft rice balls as you have to knead and roll them into shape while they are still hot.