![]() Absolutely fantastic! I still have yet to taste a Japanese sweet that I don’t like. I thought there was a good chance that I wouldn’t like the pairing of sweet and salty, but the miso flavor was so subtle and delicate that it just enhanced the sweetness of the white bean paste. ![]() ![]() White bean paste itself is fairly common in Japanese confectionaries, but the most interesting thing here is that the white bean paste is flavored with just a touch of miso! Instead of the usual sweet red bean paste which tastes almost like chocolate and is insanely popular, this one is actually filled with a sweet white bean paste. I’d been very curious to try this for a while because of one unusual ingredient. I’ve also talked about sakura mochi, another popular dessert made of a pink rice cake filled with red bean paste and folded into a salted cherry leaf.Ĭherry blossom season is over, and Children’s Day was back in May, but if you go to a traditional sweet shop it’s still possible to get an interesting treat that blends together the best of both worlds…a pink kashiwa mochi! Kashiwa mochi are soft rice cakes filled with sweet red bean paste and wrapped up in a special oak leaf. Ta-da! daifuku.so yummy! Serve with hot tea and eat slowly.I’ve made a few posts before about kashiwa mochi, the amazing Japanese sweet that’s traditionally enjoyed on Children’s Day in Japan. Have fun making daifuku.enjoy!Īfter steaming, divide the mochi into 10 or 12 then start shaping and filling each and roll them into balls. Like mentioned above just change the liquid or add extract to make different flavors. Heat almond milk in a microwave safe bowl or glass measuring cup until hot, about 2 minutes. In a clean bowl, mix glutinous rice flour (mochiko flour) with tapioca flour and sugar. Okay, enough about flavors and filling…here’s a basic daifuku recipe that I always use. Grease a 8 x 8 inch square cake (I used a Pyrex glass dish) with some oil (spray oil works fine, too). These are strawberry mochi with chocolate truffles.nom, nom It was messy and quite tiring to make but I had fun since it was my first time but now I just stick to the original daifuku and my favorite latte mochi with chocolate truffle filling (coming up next post) I divided the glutinous rice batter into 3 after adding cooled green tea then added pandan and purple yam extract to the two and left the other thirds plain before steaming them. L-R: Pandan mochi with macapuno filling green tea mochi with red mung beans ube ( purple yam mochi with red mung bean filling. Return the bean purée to the same pot and stir in the sugar and salt. Here are some daifuku that I’ve made with different flavors and filling: they are not the most delicious-looking daifuku but hey I made it myself and it was my first time too and they are really yummy! □ For the extracts, I’ve tried these: pandan (screwpine), strawberry, almond (with milk) and for the filling, I’ve tried: red mung beans, purple yam, dulce de leche, yema, chocolate truffles. Some of the liquid/flavors that you can use to make the mochi are: milk, coconut milk, green tea, coffee, latte or any juice that you like.hey, you can try making kool-aid mochi too. You can make variations or use different flavors for the mochi and for the filling too. I use sweetened red mung beans to substitute for the anko filling, they taste the same anyway. Daifuku is mochi with filling, usually with anko or red bean (azuki) paste. My kids are very happy when I make these for them.
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