Recipe Daifuku shiratamako with red beans

Name: Recette Daifuku shiratamako au haricot rouge
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 60 g de shiratamako; 70 ml d’eau; 10 g de sucre; 1 à 2 cuil. à soupe de fécule de pomme de terre; 100 g d’anko (pâte de haricot rouge)

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Portion

4 daifuku mochis

Preparation time

35 minutes

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

Image of Recipe Daifuku shiratamako with red beans

Ingredients

60 g shiratamako
70 ml water
10 g sugar
1 to 2 tbsp. potato starch
100 g anko (red bean paste)

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Instructions

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.

And now your red bean daifuku is ready to enjoy!

Recipe notes

Daifuku should be eaten quickly, as it hardens over time (maximum 12 hours).

QHAT ARE THE DIFFERENCES BETWEEN MOCHI, DAIFUKU AND DANGO?

Contrary to popular belief, mochi are not filled! It's just glutinous rice dough formed into a ball.

Daifuku is a large mochi topped with a fruit or pastry. It's a very popular dessert in Japan. During the New Year celebrations, the Japanese are particularly fond of ichigo daifuku (daifuku topped with a strawberry).

Dango is like mochi, but its rice paste is mixed with much more water, so it's less elastic and softer than classic mochi. It is usually eaten on skewers of three.

WHAT IS ANKO?

Anko is a paste made from azuki beans (a type of kidney bean), originally from China. It is also used in Japanese and Korean cuisine. Once boiled and ground, the azuki forms a thick paste. This paste is then sweetened with sugar or honey. So you can make your own anko paste if you like! You can grind the azuki more or less finely to give your paste different consistencies.

Dessert plate Natural Ø 145mm ⋅ Hasami Porcelain

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