Home Cooking

Mochi Cooking Experiment

experiment: daifuku (mochi)


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Home Cooking 4

experiment: daifuku (mochi)

dumpycactus | Oct 14, 2008 03:21 PM

just had a first try at making daifuku this long weekend

i don't really have a recipe to share, but it went something like this:
~9 parts glutinous rice flour
~5 parts water (or until it's "soft as an earlobe")
~1.5 parts sugar

mix well, microwave on high (700W) for 2 min. stir alot. heat for another 2 min.
stir like crazy. throw it out on a floured surface. shape into a snake (for ease of cutting).
insert your frozen filling of your choice.

i filled mine with azuki paste with chestnut bits, and some with sweetened yam (in honour of thanksgiving?) then rolled some of them in a mix of kinako-flour-sugar

they're all in the freezer now, but when i made them fresh, the mochi was soft like the chinese version, chewy, filled with peanuts nd rolled in coconut.
the same is if you take them out of the freezer and microwave them for about 40 seconds.

for the firm texture, like ice cream daifuku bought in store packages, let it defrost in the refrigerator.

next time i'll experiment a little more with the fillings, and attempt to not make them frown-y

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