Easiest Way to Recipe Yummy Daifuku Mochi

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Daifuku Mochi
Daifuku Mochi

Good Evening every body, at this time you get present recipe Daifuku Mochi with 6 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 9 stages of easy cooking Daifuku Mochi.

Ingredients for Daifuku Mochi

  1. Needed 1 cup (220 g) : Short Grain Glutinous Rice OR 220g Glutinous Rice Flour.

  2. Needed 1 cup (250 ml) : Water.

  3. Prepare 1 tablespoon : Sugar.

  4. Needed 1 pinch : Salt.

  5. Needed : Potato Starch Flour to prevent Mochi to stick to hands.

  6. Needed 150 g : ‘Azuki’ Red Bean Paste.

If all ingredients Daifuku Mochi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Daifuku Mochi

  1. *Note: If you can purchase Japanese Glutinous Rice Flour, often called ‘Shiratamako’, use 220g of it and skip Process 2-3. Thai Glutinous Rice Flour can be used.

  2. Wash Glutinous Rice and drain. Place in a bowl, add 1 cup Water and soak for 1-2 hours..

  3. Place the soaked Glutinous Rice and Water into a blender, and add Sugar and Salt. Process until smooth and the texture is like thick cream. Transfer the mixture to a heat-proof bowl..

  4. Alternatively, mix 220g Glutinous Rice Flour, 1 cup (250ml) Warm Water, Sugar and Salt in a heat-proof bowl..

  5. Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 2 more minutes or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked. *IMPORTANT: As the mixture is very sticky, wet the spatular with hot water frequently and sprinkle some hot water over the mixture as you stir..

  6. Spread plenty of Potato Starch on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle..

  7. Roll a heaped teaspoon of Azuki paste into a ball. Make 10 balls..

  8. Remove excess Potato Starch from Mochi and divide into 10 portions..

  9. Flatten one portion of ‘Mochi’ and place one ball of Azuki paste in centre and draw the edges up to enclose. Repeat with the remaining ‘Mochi’ and Azuki paste..

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