Recipe: Appetizing Easy Daifuku with Leftover Mochi!

Recipe: Appetizing Easy Daifuku with Leftover Mochi! Delicious, fresh and tasty.

Easy Daifuku with Leftover Mochi!. Easy daifuku recipe - sweet red bean paste (anko) wrapped around with a thin soft mochi shell. You can quickly steam mochi on stovetop or in the microwave. I've previously shared Strawberry Daifuku recipe on Just One Cookbook, which includes a whole strawberry inside a mochi surrounded by anko.

Traditionally, mochi was made from whole rice with a labour-intensive pounding process that requires two people to pound, turn and wet the mochi in a steady rhythm.

With leftover uncut mochi dough, roll into a ball and then.

Seasonal apple daifuku mochi recipe and video makes creating this delicious authentic Japanese recipe at home as simple and fun as it gets.

You can cook Easy Daifuku with Leftover Mochi! using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Easy Daifuku with Leftover Mochi!

1. It’s 5 of Cut mochi.

2. You need 1 can of Boiled adzuki beans.

3. You need 1 of Katakuriko.

4. It’s 1 tsp of Water.

5. It’s 2 tsp of Sugar.

Make apple daifuku mochi, a tasty dessert extremely popular in Japanese food culture, in the comfort of your own home with our easy-to-follow recipe and.

Daifuku Mochi is rice cake with Anko, sweet red bean paste, inside.

Daifuku, AKA Daifuku Mochi, is a type of Japanese sweet usually served with green tea.

It is commonly filled with red bean paste.

Easy Daifuku with Leftover Mochi! step by step

1. Spread the adzuki beans evenly in a microwave-safe dish and microwave uncovered at 600W for 5 minutes (until it looks like a honeycomb like in the picture above). Mix well to reduce excess moisture. If its still watery, microwave again. Separate into 6 parts..

2. In a microwave-safe bowl, combine the cut mochi and teaspoon of water and microwave at 600W for 3 minutes (until it somewhat expands). Once the mochi is soft, add sugar, wet a rolling pin, and use it to pound the mochi in the bowl (in a motion as if folding the mochi at the bottom to the top)..

3. Continue this until it comes together in a ball..

4. Coat your hands lightly in katakuriko. Divide the mochi into 6 portions and roll into balls. Take one ball and flatten, then wrap around one portion of adzuki. (The one in the picture is a bit too thick.) Completely cover the bean paste and tightly squeeze the mochi so that it doesnt fall apart..

5. Serve before they harden. They should be fine up to about an hour. Of course, if they get too hard to eat, you can try baking them..

You can also make mochi with shiratamako or mochiko (glutinous rice/sweet rice flour).

The flour is mixed with water and steamed either on the stovetop or in.

Daifuku mochi is a very simple dessert but yet very elegant and can be wrapped attractively as gifts.

You will be surprised by how easy it is to actually make your own daifuku mochi !!

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