Recipe Daifuku shiratamako with red beans
Daifuku is a Japanese pastry that belongs to the family of
"wagashi" are typical Japanese desserts. Larger than a classic mochi, it can be filled with a variety of toppings. There are several daifuku recipes: matcha, strawberry, chocolate...
Here, we offer you the classic recipe made with shiratamako (glutinous rice flour - for mochi dough) and anko (red bean "azuki" paste), which is also used in the famous Dorayaki!
Clémence Sahuc
- Prep Time
- 35 minutes
- Servings
- 4 daifuku mochis
- Category
- Sweet
Ingredients
- 60 g shiratamako
- 70 ml water
- 10 g sugar
- 1 to 2 tbsp. potato starch
- 100 g anko (red bean paste)
Directions
- Pour the 60 g shiratamako into a bowl. Add 70 ml water gradually, stirring with a spatula or whisk.
- Stir in 10g sugar until smooth and slightly thickened.
- Line a steamer basket with baking paper. Pour the mixture into it.
- Bring water to the boil in a saucepan for steaming. When boiling, place the steam basket over the saucepan and cook for 10 minutes over high heat.
- Meanwhile, shape the anko into 4 25 g balls and pour the potato starch (1 to 2 tablespoons) onto a baking sheet.
- Remove the mochi mixture from the steamer basket and place in a bowl. Knead it with a wooden spatula until it becomes sticky and stringy. The aim is to make it supple. The more the dough is kneaded, the better the mochi.
- Then transfer the mochi to the baking sheet with the potato starch. Cover the mochi with the starch, then divide into 4 pieces and shape into balls.
- Place a ball of mochi on the palm of your hand and flatten it. Place a ball of anko in the center, then close the mochi to form a ball again.
- Brush off excess starch to obtain a soft, slightly satiny surface.
