Miss daifuku/mochi so much after came back from Japan!
Luckily I got this wonderful recipe from Jessie's blog.
The added strawberry enhance the unique taste to this daifuku.
I wishing everyone Good luck and great success in this coming New Year 2015!
Matcha red bean Mochi that I had at Nakatanido rice cake shop in Nara.
I bought these Kinako (roasted soybean flour) and matcha powder during my Japan trip.
(Recipe adapted from Jessie Cooking Moments with minor changes)
Makes 9 Big Daifuku
(25~30g x 9) Sweet Red Bean Paste, roll into balls
200g Glutinous Rice Flour
5tsp Matcha Powder
50g Caster Sugar
Some Cornstarch /Potato starch
Some peanut powder / kinako
- Grab one red bean ball & wrap with a strawberry.
- Place on a plate lined with non-stick baking paper. Refrigerate until further use.
- In a glass container or baking tray, sprinkle with corn starch. Mix well. They must be thick enough to cover the base of the glass container.
- In bowl, add in flour, sugar & matcha powder. Mix well.
- Slowly add in water & mix with a spatula until smooth.
- Put the mixture into a steamer and cover with plastic wrap. Cook for 12~15 minutes Half way cooking, stir with wet rubber spatula and cover to finish cooking. It will turn into translucent dough.
- With a dough scraper, remove the mochi from the bowl & slowly place in the glass container. Use the dough scraper to fold the mochi into the corn starch mixture. Then, divide into 9 equal portions.
- Remove red bean balls from the fridge. Dust hand with some corn starch, then grab one mochi, flatten into a disc, wrap with a red bean ball. Repeat for the rest.
- To finish, sprinkle with some peanut powder/kinako before serve.
Good Luck to You !!!