Wild Blueberry Daifuku Mochi Recipes

WILD BLUEBERRY DAIFUKU MOCHI

Steps:

• Filling: Wash & soak beans (~12 hours), strip off skins. Place the beans in a pot with enough cold water, bring it to a boil in moderate heat. When it starts boiling, add 3/4 cup of cold water. Again, bring it to a boil, and again, add another 3/4 cup cold water. Let the beans cook in moderate heat for about 25 minutes, and discard any foam. Strain the beans twice with a colander lined with a cheese cloth. Add the brown rice syrup, sugar, and salt. Return the pot to moderate heat. Blend the beans with a hand blender to make a smooth paste; stir the paste constantly. Add wild blueberries. Dough: Mix the rice flour, sugar and water in a bowl. Transfer the paste to a cloth (30 mins) Transfer the hot mochi onto a surface dusted with potato starch, and let it cool. Cut the paste into very small pieces, about 1/4 cup each. Brush off the excess starch from each piece. Flatten each piece with your hands into a thin circle. Carefully use each circle to wrap a ball of bean paste and pinch it to close.

STRAWBERRY DAIFUKU MOCHI RECIPE BY TASTY

Steps:

• Make the red bean paste: Rinse the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
• Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the "normal" setting for about 1½ hours. The beans should still be firm.
• Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the "normal" setting for another 1½ hours, until the beans are very tender and cooked through.
• Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
• Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
• Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
• Make the mochi dough: In a medium microwave-safe bowl, whisk together the mochiko, sugar, dragon fruit powder, and water until very smooth. Push the dough through a fine-mesh sieve into a clean microwave-safe bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
• Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3-4 minutes total. Continue microwaving in 15-30-seconds intervals, stirring between, until fully transparent and glossy, 1-2 minutes more.
• Use a sieve to generously dust a clean surface with cornstarch.
• Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 4 3-inch squares.
• Make the daifuku: Roll the red bean paste into 4 small balls, about 15 grams each. Flatten a ball in the palms of your hands and wrap around a strawberry, starting from the bottom tip and up and over the stem end (if your hands are too sticky, very lightly dampen with water). Repeat with the remaining strawberries. Place the wrapped fruit on a tray and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
• Assemble the mochi: Set a square of mochi dough in your palm. Place a wrapped strawberry in the center of the mochi with the bottom tip pointing down. Bring the edges of the dough up and over the strawberry to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and fruit.
• Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

ICHIGO DAIFUKU - STRAWBERRY MOCHI

Steps:

• Mix the sugar and water together in a large saucepan and bring to the boil.
• Remove from heat and add mochiko.
• Stir until smooth, then turn the heat down and return pot to burner.
• Heat for 2 more minutes, stirring often.
• Let cool for 15 minutes, stirring occasionally.
• When cool, take the mochi and make it into walnut sized balls then flatten them.
• Cover strawberries all over with a thin layer of the bean paste.
• Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
• The ichigo daifuku are now ready, serve as desired.