Did you know that is possible to make Daifuku in your kitchen with just four ingredients? Let me show you how!
No, I will never say that Wagashi (Japanese sweets) taste better when made at home. There are stores in Japan with years of history that prepare them divinely, and this kind of dessert, deserve to be purchased from them.
Today’s recipe is just meant to be a way to share how they are made, which ingredients are generally used, and show that is also possible to cook them in our kitchen.
This post is for those who love the perfect mochi-Anko mix, for those who are able to eat them from morning to night but don’t have easy access to bakeries or Wagashi store.
Or who knows, maybe a tourist, who felt in love with their taste and decided to take home as a souvenir the various ingredients and prepare them in his kitchen ready to share with friends!
This time I want to bring you a recipe for Daifuku, a soft sweet rice ball filled with Azuki red bean paste!
Behind the recipe of the majority of Wagashi (traditional Japanese sweets), we can find the use of glutinous rice flour.
This type of flour can be found in many forms, and the most popular one, also used in this recipe, is called Shiratamako (白玉粉).
In addition to the way is made, what characterises this type of flour is its shape, composed of granules, easily soluble in cold water, capable of giving a smooth texture to the surface of the daifuku (and also dango!).
First, in a pan, we combine Shiratamako and sugar. We mix the ingredients by stirring with a spatula and add the water little by little.
While stirring with the spatula, you will see that after a few minutes, the rice flour granules will be dissolved, and what you will get is a smooth white liquid. (With already the classic smell of Mochi!)
Let’s put the pan on a low flame and, always stirring, we proceed to cook our future mochi.
As the water evaporates and bonds form in the rice flour, the liquid will turn into a hard dough that is increasingly difficult to mix. Continue cooking until the mixture has solidified and is easy to remove from the pan.
In a clean dish, scatter some potato starch. (This will help us to roll out the dough without it sticking to our hands.)
Place the dough on top and sprinkle some potato starch on its surface as well.
Roll it out to create a surface with the same thickness, cover with transparent paper and let it rest in the fridge for 1 hour.
In the meantime, grab your Anko and shape it into balls. This will be our simple daifuku filling.
After 1 hour, take your dough from the fridge and cut it into slices as many as the Anko balls you prepared before.
I decided to make some rather large Daifuku, so I decided to cut the dough into 4 parts.
With the quantities in the recipe, you can also make 6 cuts.
Take the pieces of dough one at a time. Place the Anko ball in the center, and pinching the four corners, wrap the dough all around the Anko!
And here we are! Daifuku ready to enjoy with a cup of green tea!
You can also like > Dark Chocolate Cake with Matcha