Translate

Wednesday, October 15, 2014

Daifuku 大福

Daifuku Mochi
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 pieces
Ingredients
  • ¾ cup (100 g) shiratamako (or ¾ cup (115 g) Mochiko/sweet rice flour)
  • ¾ cup (180 ml) water
  • ¼ cup sugar
  • ½ cup (100 g) potato starch/corn starch
  • 1½ cup Anko (red bean paste – I use “tsubuan”) (for homemade recipe, click here)
  • Equipment:
  • A cookie dough scoop (smaller than an ice cream scooper)
  • A rolling pin
  • 3.5 inch (9 cm) cookie cutter or a round bowl
    Daifuku Mochi Ingredients
Instructions
  1. Combine shiratamako and sugar in a medium bowl and whisk all together.
    Daifuku Mochi 1
  2. Add water and mix well until combined.
    Daifuku Mochi 2
  3. Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1200w) for 1 minute. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.
    Daifuku Mochi 3
  4. Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
    Daifuku Mochi 4
  5. Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.
    Daifuku Mochi 5
  6. To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because it’s easier to evenly spread out.
    Daifuku Mochi 6
  7. Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
    Daifuku Mochi 7
  8. Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.
    Daifuku Mochi 9
  9. Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers (I could make about 12 mochi wrappers).
    Daifuku Mochi 10
  10. Now we’re ready to make daifuku mochi. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Using the cookie scoop, scoop out anko on top of the mochi wrapper.
    Daifuku Mochi 11
  11. Pinch the four corners of the mochi layer together to wrap the anko. Then pinch the remaining corners together.
    Daifuku Mochi 12
  12. Put some potato starch on the sealed area and set aside. Continue making the rest of daifuku mochi. Store in a cool dry place (refrigerator in summer months) and enjoy within two days.
    Daifuku Mochi 13
Notes
Prep time does not include chilling time.

Do not omit sugar as it helps mochi stay softer.

No comments:

Post a Comment