Wednesday, March 30, 2011

Homemade Daifuku aka Mochi is the BEST!

I prepare 10 Red bean balls to be wrapped, 1tbsp each!
I used the rice cooker to cook the glutinous rice flour, maybe will try to steam it the next time!

OMG, I have never tasted a Mochi that has the Melt in your mouth effect! But homemade ones are soooooooooo possible!! I am not a Mochi person, it was more for Hubs but I took one because the wrapping was SO UGLY! The sweetness and melt in your mouth effect caught me by surprise!! I was so happy when there was another Ugly Mochi!
  
"Ok, Ugly Mochi, I am giving you a closeup because you tasted so YUMMMMIEEE!!"
Read on for Recipe.

I used the Rice cooker recipe from Chocolate & Zucchini

For the Daifuku Skin
- 100 grams Glutinous rice flour
- 50 grams (1/4 cup) sugar
- 150 ml (2/3 cup) cold water
- Potato Starch (太百粉)
If you have a rice cooker: combine the rice flour, sugar, and water in the bowl of the rice cooker, and stir to dissolve. Cook for 10 to 12 minutes, stiring once or twice during that time with a silicone spatula, until the mixture is thick and slightly translucent.

For the Anko Paste please refer to Anko aka Red Bean Paste
- 1 tbsp per ball

Method
While the rice flour mixture is cooking, pour a generous layer of potato starch in a rimmed baking sheet, and keep more potato starch on hand. When the rice flour mixture is ready, pour it onto the prepared baking sheet; it will be super sticky. Sprinkle generously with more potato starch, pat the dough to flatten it slightly (caution: it will still be rather hot), and use a pastry cutter/scraper or a knife to cut it into 10 even pieces, square or triangular.

Take one piece of dough, stretch it gently so it will be large enough to envelop the Anko ball.

Place the daifuku seam side down on a plate dusted with potato starch, and repeat with the rest of the ingredients. The dough will get less flexible as it cools, so try to work at a brisk pace. Save the unused potato starch in a container to use again next time.

Let rest for an hour to set and cool to room temperature before serving. Leftovers should be covered and stored at room temperature, but note that strawberry daifuku taste best on the day they're made, so don't make more than you plan to eat within a day or so.


Video Demo by Cookingwithdog

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