Make Daifuku
These are so good! Daifuku (which means great luck) is a Japanese sweet treat made of glutinous rice pounded into paste and molded into shape. The outside is a glutinous rice cake called mochi. For daifuku, it generally means it’s filled with anko, which is sweet red-bean paste. The most common mochi are white, pale green or pale pink. A current popular trend for daifuku is a filling of fresh strawberry covered in strawberry jam or paste; covered, of course, in mochi.Daifuku come in two common sizes, one about the diameter of a half-dollar coin; the other is palm-sized. Some versions of daifuku contain other types of fruit, mixtures of fruits and anko, and crushed melon paste. Daifuku is usually covered in a fine layer of corn or taro starch to keep them from sticking to each other or to the fingers as you eat them. Some are covered with confectioner's sugar or cocoa.You can make various daifuku--just change the filling. Does this Spark an idea?
Instructions
Make Daifuku
1. Heat 2/3 cup of water and 1/2 cup of sugar in a small pot.
2. Add 1/4 cup of anko powder to the water and sugar and stir well.
3. Cool the anko filling.
4. Make 12 small anko balls and set aside.
5. Put water and sugar in a heat-resistant bowl and mix well.
6. Add shiratama-ko flour in the bowl and mix well.
7. Put the bowl in microwave and heat the dough for two minutes. Stir the dough.
8. Heat the dough in microwave until the dough inflates. Stir the mochi quickly.
9. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko.
10. 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.
Tags: Make Daifuku, water sugar, anko filling, bowl well, glutinous rice, hands with, katakuri-ko starch