Anko Mochi Daifuku Recipe
THE mochi daifuku is one of the most popular pastries in Japan. We find the mochis in different forms depending on the cantons we cross in the land of the rising sun. \n\nThis is a very popular sweetness for dessert which is made up of very few ingredients. \n\nIn fact this cupcake is mainly cooked with sticky rice and theanko (red bean paste) In this article, we offer you a purely traditional Japanese recipe, anko daifuku mochi!\r\n
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- Preparation time: 20 min \r\n
- Cooking time: 10 min \r\n
- Total duration: 30 min \r\n
Ingredients for 4 people for mochi
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- 150 g of glutinous rice flour (also called mochigome) \r\n
- 120 g of icing sugar \r\n
- 200 ml of water \r\n
- 100 g of anko: sweet red bean paste \r\n
- 50 g of cornstarch \r\n
Preparing mochi daifuku
\nFirst, pour the glutinous rice flour and sugar in a large container that is suitable for cooking in your microwave oven. \n\nMix these 2 powders well before adding the water gradually, knead again to obtain a fluid and smooth paste. \n\nThen place your container in your microwave which you will have previously programmed at a power of 600 watts for a duration of 4.5 m. \n\nDuring this time, you will delicately shape around ten small balls (the size of a walnut) with the red bean paste (L'anko). \n\nThe timer on your microwave signals the end of 4.5m, you can collect your container and vigorously mix the dough obtained. \nYou should get a very sticky dough.
\nPlace this paste again in its container inside your microwave oven for an additional 3m30, still at the same power (600 watts). \n\nThe microwave oven is now finished, you can take out your container to mix the dough quite vigorously again. It is time to form a nice ball with this dough which you will leave inside the container. \n\nSprinkle the dough ball generously with cornstarch, but also your work surface, without forgetting your hands, so that it does not stick. \n\nNext, you will shape balls again in the palm of your hands, but this time the size of a ping-pong ball. \n\nYou will now lightly incise each ball of dough in order to insert a small ball ofanko that you have reserved. \n\nIf this operation seems too difficult to carry out, you can cut your large ball of dough in two, then place anko paste and close the whole thing by shaping the ball correctly again. \n\nYou will repeat this manipulation until your pasta is used up. \n\nYou had ten little ones anko balls, you will therefore obtain around ten mochis. \n\nLet them mochis thus modeled, cool completely before eating them! \n\nAnd " どうぞお召し上がりください » (Bon appetit in Japanese). \n\nKnow that it is not complicated to prepare mochis, but if you have neither the time nor the desire, you will find various mochis in Chinese grocery stores or directly online on the internet and even in your supermarkets at Asian grocery section. \nThis little Asian sweetness comes in different flavors:
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- Sesame seeds \r\n
- With cereals \r\n
- Lychee, exotic fruits, coconut, or even mango \r\n
- Green tea or matcha tea \r\n
