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Daifuku

User Rating 5 Star Rating (5 Reviews)

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Daifuku is a kind of Japanese cakes. This is a recipe to make basic daifuku with anko (sweet azuki bean paste) filling.

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: Makes 12 pieces

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 (potato starch) or corn starch for dusting

Preparation:

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 shiratamako in a heat-resistant bowl. Mix water and sugar in a small bowl and gradually pour into shiratama-ko, stirring well. Put the bowl in microwave and heat the dough for about 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. The mochi is hot and sticky, so please be careful not to burn your hands. Dust hands with more katakuri-ko starch and divide the mochi into 12 pieces by 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 more pieces.

User Reviews

 5 out of 5
AWESOME Daifuku!!!!! Sugoi!, Member obaachan

I made this recipe three different ways for a party celebrating the end of the Japanese language/culture class I had been teaching. I knew at least one of my students was allergic to wheat and couldn't eat the Dorayaki I was planning, so decided to give these a try also. One batch I made plain, one including a fresh strawberry. ( I colored the mochi dough pink for these) and in the last batch I added some Matcha (powdered green tea) to the mochi dough. They were delicious and a big hit at the party! At first I didn't think the mochi would work, as the dough looked so sloppy before microwaving it...but it magically becomes a perfect texture. Oishikatta desu!

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