Kath_
Tasty Apprentice
Indulge in the chewy and sweet goodness of Daifuku, a classic Japanese treat made from glutinous rice flour and filled with delicious fillings.
**Ingredients**:
- 1 cup sweet rice flour (mochi flour)
- 1/2 cup sugar
- 3/4 cup water
- Cornstarch or potato starch, for dusting
- Filling of choice (e.g., red bean paste, fresh fruit, or sweetened cream)
**Instructions**:
1. **Prepare the Mochi Dough**:
- In a microwave-safe bowl, combine sweet rice flour and sugar. Gradually add water, mixing until smooth.
- Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 1 minute, stir, then microwave for another 1 minute. Stir again and microwave for an additional 30 seconds if needed. The dough should be slightly translucent and sticky.
2. **Cool the Dough**:
- Allow the mochi dough to cool slightly until it's safe to handle.
3. **Form the Daifuku**:
- Dust your hands and work surface with cornstarch or potato starch to prevent sticking.
- Divide the dough into small pieces, about 1-2 tablespoons each. Flatten each piece into a small round.
- Place a small spoonful of your chosen filling in the center of each round.
- Gently fold the edges of the dough over the filling and pinch to seal, forming a ball.
4. **Dust and Serve**:
- Lightly dust the finished daifuku with additional cornstarch or potato starch to prevent sticking.
- Serve at room temperature and enjoy the delightful chewy texture and sweet filling!
**Ingredients**:- 1 cup sweet rice flour (mochi flour)
- 1/2 cup sugar
- 3/4 cup water
- Cornstarch or potato starch, for dusting
- Filling of choice (e.g., red bean paste, fresh fruit, or sweetened cream)
**Instructions**:1. **Prepare the Mochi Dough**:
- In a microwave-safe bowl, combine sweet rice flour and sugar. Gradually add water, mixing until smooth.
- Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 1 minute, stir, then microwave for another 1 minute. Stir again and microwave for an additional 30 seconds if needed. The dough should be slightly translucent and sticky.
2. **Cool the Dough**:
- Allow the mochi dough to cool slightly until it's safe to handle.
3. **Form the Daifuku**:
- Dust your hands and work surface with cornstarch or potato starch to prevent sticking.
- Divide the dough into small pieces, about 1-2 tablespoons each. Flatten each piece into a small round.
- Place a small spoonful of your chosen filling in the center of each round.
- Gently fold the edges of the dough over the filling and pinch to seal, forming a ball.
4. **Dust and Serve**:
- Lightly dust the finished daifuku with additional cornstarch or potato starch to prevent sticking.
- Serve at room temperature and enjoy the delightful chewy texture and sweet filling!
