National Dishes of the World

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Daifuku
Photo: No machine-readable author provided. Lyzzy assumed (based on copyright claims)., CC BY 2.5, Wikimedia Commons

dessert vegan

Daifuku

大福 (daifuku)

Soft, chewy mochi cakes made from glutinous rice flour and filled with sweet red azuki bean paste.

Eaten in: Japan

Prep
30 min
Cooking
5 min
Total
35 min
Servings
8

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About the dish

Daifuku is one of the most popular wagashi, traditional Japanese sweets: a ball of soft, stretchy glutinous rice mochi enclosing a filling of sweet azuki bean paste called anko. The name means ‘great good fortune’, so daifuku are often offered to guests and given as gifts. Besides the classic version with smooth or chunky paste, there are mame daifuku with whole beans in the dough, green yomogi daifuku flavoured with mugwort, and ichigo daifuku with a whole strawberry inside, sold in winter and spring. They are eaten fresh, ideally on the day they are made, with green tea.

Main ingredients

  • glutinous rice flour
  • sugar
  • azuki bean paste
  • potato starch
  • water

More: Wikipedia (en)

Recipe

Daifuku

https://foodmap.ominuvo.com/dish/daifuku

Ingredients

8 servings

8 servings

Method

  1. Divide the anko into 8 equal balls and set them on a plate.

  2. Mix the rice flour and sugar in a bowl and gradually add the water, stirring into a smooth, lump-free batter.

  3. Cover the bowl and microwave (600 W) for a minute, stir with a wet spatula, then microwave 2–3 more times for 30–60 seconds, stirring each time, until the dough is translucent and very stretchy.

  4. Turn the hot dough out onto a surface generously dusted with starch, dust the top as well and divide into 8 pieces.

  5. Flatten each piece into a round in your palm, put a ball of anko in the centre and gather the edges, pinching them firmly closed underneath.

  6. Brush off the excess starch and serve the same day, at room temperature.

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