Recipe Fridays: Daifuku
Today's recipe:Daifuku
Ingredients:
- 1 cup shiratama-ko (glutinous rice flour)
- 1/4 cup sugar
- 2/3 cup water
- *For filling
- 2/3 cup water & 1 cup sugar & 1/2 cup dried anko powder, or 1 1/4 cup premade anko
- *katakuriko (porato starch) for dusting
Heat 2/3 cup of water and 1/2 cup of sugar in a small pot. Add 1/4 cup of anko powder and stir well. Cool the anko filling. Make 12 small anko balls and set aside. Put water and sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 12 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 12 flat and round mochi. Put a piece of anko filling on a mochi and wrap the anko by stretching mochi. Rounds the daifuku. Repeat the process to make daifuku cakes.
*Makes 12 daifuku.
Because I needed a BAMF recipe, this is where I got it from: Daifuku recipe - Japanese Sweets
In case you don't know, as from a Westerner's view of daifuku, it tastes like a really soft marshmellow and is usually filled with flavored jelly. I buy them every time at the anime convention I go to with my brothers. They are so delicious!