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Daifuku, a soft and chewy stuffed rice cake, is a beloved Japanese confection that delights both locals and visitors with its simple yet satisfying flavours.
Often filled with sweet red bean paste, Daifuku is more than just a dessert, it’s a reflection of Japan’s dedication to craftsmanship and harmony in food. Its tender, sticky texture and sweet filling create a perfect balance that makes each bite a moment of indulgence.
Whether enjoyed during tea ceremonies or found at local shops, Daifuku embodies the essence of traditional Japanese sweets.
What Is Daifuku?
Daifuku is a type of wagashi (Japanese confection), typically made from mochi, a dough crafted from glutinous rice flour, and filled with sweet fillings such as red bean paste (anko), fruit, or even ice cream in more modern versions.
The name “Daifuku” translates to “great luck,” and these small, round rice cakes are often seen as symbols of good fortune.
The texture of Daifuku is one of its most delightful aspects. The mochi is soft and chewy, with a slightly elastic quality that gives way to a smooth, sweet filling.
Traditional Daifuku are filled with anko, a sweetened paste made from azuki beans, offering a satisfying contrast between the mildly sweet outer layer and the rich, earthy taste of the beans.
Each Daifuku is bite-sized, making it easy to enjoy one or two, alongside a cup of green tea for a perfect balance of sweetness and refreshment.
Ingredients and Taste
The ingredients of Daifuku are simple yet carefully balanced to achieve its characteristic texture and taste. The outer layer is made from glutinous rice flour, water, and sugar, which when steamed and kneaded creates the soft, sticky mochi dough.
The filling, most commonly anko, is made from red beans cooked down with sugar until they form a smooth, thick paste. Variations of Daifuku can also include fillings like shiroan (white bean paste), strawberries, or even matcha flavoured cream, each bringing its own unique twist to the traditional recipe.
When it comes to taste, Daifuku is all about subtlety and balance. The sweetness of the filling is never overpowering, allowing the natural flavour of the beans or other ingredients to shine through.
The mochi itself has a neutral taste, providing the perfect soft, chewy base that complements the richness of the filling. The combination creates a delightful experience where each element enhances the other, offering a harmony of textures and flavours that feel both indulgent and wholesome.
A Taste of History
Daifuku has a rich history that dates back to Japan’s Edo period (1603-1868), where it began as a simple snack known as harabuto mochi (mochi that fills the stomach).
Over time, the recipe evolved, with the filling becoming sweeter and the size of the cakes shrinking to their more familiar small, round form. The shift from a more savoury filling to the use of sweet anko marked the development of Daifuku as we know it today.
Traditionally, Daifuku was enjoyed during special occasions and holidays, symbolizing good fortune and happiness. It became particularly popular during the New Year celebrations, where it was gifted to family and friends as a wish for prosperity.
The symbolic meaning of “great luck” associated with Daifuku has helped maintain its role in various cultural rituals, and it remains a favourite treat during tea ceremonies and festivals.
Daifuku (Stuffed Rice Cake) Recipe
Serves: 4 people
Ingredients:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup sugar
- 3/4 cup water
- Corn starch, for dusting
- 1/2 cup sweetened red bean paste (anko) or other fillings (e.g., strawberry, matcha paste)
Directions
To begin, take a large microwave-safe bowl and add the glutinous rice flour and sugar. Mix well to ensure the ingredients are evenly combined. Slowly add the water, stirring constantly, until a smooth, lump-free batter forms. The consistency should be thick but pourable.
Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1 minute. After microwaving, stir the mixture thoroughly with a spatula to prevent any lumps from forming.
Microwave again for an additional 1 minute. Stir once more, ensuring the dough thickens into a slightly translucent, sticky texture. If the dough is still opaque, microwave for 30 more seconds. The dough should be soft, stretchy, and slightly glossy.
Generously dust your work surface and hands with cornstarch to prevent sticking. Transfer the hot mochi dough onto the cornstarch-dusted surface. Sprinkle more cornstarch on top of the dough to make it easier to handle.
Using a rolling pin, gently flatten the mochi dough into an even layer, about 1/4-inch thick. Be cautious not to press too hard, as the dough is delicate. Cut the dough into 8 equal pieces using a knife or pastry cutter.
Take a piece of dough and flatten it slightly in your hand. Place a small ball (about 1 tablespoon) of sweetened red bean paste (anko) or your chosen filling in the centre. If using fresh strawberries, place the strawberry inside the anko for added flavour.
Carefully fold the edges of the mochi over the filling, pinching the seams to seal the filling inside. Gently roll the Daifuku in your hands to create a smooth, round shape. Repeat this process for all 8 pieces of mochi dough.
To serve, place the finished Daifuku on a serving plate. Lightly dust off any excess cornstarch for a cleaner presentation. Daifuku is best enjoyed fresh, with a soft, chewy exterior and a sweet, flavourful filling. Consider serving with green tea for an authentic Japanese experience.
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