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Daifuku the topic!

torakris

By torakris
in Japan: Cooking & Baking

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jschyun

jschyun

Posted
Posted (edited)

Here's the best I could find in my local store. Kuridaifuku (chestnut daifuku). Cost me I think over $3.00 U.S. and it was not too good. Certainly does not look as good as torakris' lovely kuridaifuku with all that luscious cream and kuri paste and nice kuri inside...oh man, I'm just making myself more miserable.

gallery_9978_491_1103613329.jpg

Edited by jschyun (log)

I love cold Dinty Moore beef stew. It is like dog food! And I am like a dog.

--NeroW

melonpan

melonpan

Posted
Posted

what about making microwave mochi with different flavourings/fillings?

ive never made any, but i thought i might throw this out there.

"Bibimbap shappdy wappdy wap." - Jinmyo
  • 2 months later...
Yuki

Yuki

Posted
Posted
Omiyage from Hokkaido:

Namachoco Yukimochi:  Chocolate powder-coated mochi, filled with chocolate :wub:

I just got something that is similar but they are individually wrapped from Muji. Only got 3 of them due to lack of luggage space. :hmmm:

  • 2 months later...
Kiem Hwa

Kiem Hwa

Posted
Posted (edited)

For Kodomo No Hi, our friend bought us a package of various Daifuku. These are from a shop called "Two Ladies" on the Big Island of Hawaii....popular omiyage from that island.

IchigoDaifuku.jpg

There were a few Ichigo (strawberry) daifuku. The purple one (I forgot to take a picture!) was the purple sweet potato (beni-imo). The white one just had azuki inside, but the other little brownish one.......

MarshmallowDaifuku.jpg

Marshmallows, chocolate, and azuki!

This of course was a huge hit with my BF who loves anything that is sweet as possible.

So..... me an MIL realized we should make our own Ichigo Daifuku:

YomogiIchigoDaifuku.jpg

The light-green ones were my first attempt at yomogi mochi, using my yomogi plant I have now.... the recipe I read said a "handful" of yomogi....well, I guess I underestimated how much I needed because it was barely even green, much less any noticeable yomogi flavor.

Edited by Kiem Hwa (log)
Palladion

Palladion

Posted
Posted

Those daifuku that you made look great, even if the yomogi ones are on the paler side. I've sworn off yomogi-flavored daifuku, after the last couple that I bought allowed their yomogi flavoring to overpower everything else.

Can you go into a little detail about how you prepare the mochi side of the daifuku? I've become quite enamored with daifuku and other Japanese confections since coming to Japan, but I'll be returning to the States in a few months, and I don't really think they're going to be readily availble in my hometown of Cleveland, Ohio.

I tried a mirowave preparation using jyoushinko (上新粉) but it would either dry and and clump up, or it would stay liquid, with a very "raw" flavor (the flour would not incorporate). Anything you can share on ingredients or technique would be greatly appreciated.

-------

Alex Parker

Kiem Hwa

Kiem Hwa

Posted
Posted

SUPER EASY DAIFUKU MOCHI

Its really really easy! I used to use a microwave version too, and it always sucked so i gave up making mochi for awhile (except for occasionlly pounding some for special occasions).

All you do is boil 2 1/2 C water + 1 C sugar in a pot

(The water can be with other flavorings/colorings in it - like my (boiled with some baking soda then blended up) yomogi).

Then reduce the heat to really low and dump in 1 box mochiko, stir until it is mixed well (its kinda hard, make sure theres no clumps). Then turn off the heat.

I dump it out onto a saran wrap coated with katakuriko and knead it (in the saran wrap) a bit to make sure theres no lumps (its pretty hot), and then just cut off clumps to make the daifuku.

I like this recipe because it gives a nice consistency of the mochi and it doesnt get hard right away or get too sticky....and its super fast and easy.

For the strawberry part, I clean the strawberries, then coat them with the kushian (roll it around the strawberry). Make sure to prepare all the strawberries before making the mochi part, then just pull the mochi around the strawberry-an. Or just prepare clumps of anko or whatever you want to put inside, but the strawberry daifuku was unbelievably easy to make.

torakris

torakris

Posted
  • Topic Starter
Posted
but I'll be returning to the States in a few months, and I don't really think they're going to be readily availble in my hometown of Cleveland, Ohio.

Alex,

Are you going to be leaving for good? :sad: when are you leaving?

I have never seen daifuku in Cleveland, if you find some you must let me know!!

and Kiem Hwa those all look delicious!!

Kristin Wagner, aka "torakris"

 

Palladion

Palladion

Posted
Posted
SUPER EASY DAIFUKU MOCHI

Its really really easy!  I used to use a microwave version too, and it always sucked so i gave up making mochi for awhile (except for occasionlly pounding some for special occasions).

...

Thanks so much for that write-up! I'll go ahead and give it a shot soon (maybe this weekend. One question, though. How much mochi-ko comes in a box? I've only ever seen it in bags here in Japan, and I've seen it in different sizes, including 200g bags and 1kg bags and some in-between.

Alex,

Are you going to be leaving for good? :sad: when are you leaving?

I have never seen daifuku in Cleveland, if you find some you must let me know!!

and Kiem Hwa those all look delicious!!

Yes, I decided not to stay for a third year, so I'm headed back to the States at the end of July. Both sad and excited. Sad and excited on the food side of things too: I never became interested in food until I after I came to Japan, so I'll have an entirely new world to explore in Cleveland. Right now, I'm trying to figure out what places here in Tokyo I want to eat at before leaving...

I really doubt daifuku are available in Cleveland, which is why I'd really like to learn to make my own. It's such a lovely and versatile little dessert.

-------

Alex

jschyun

jschyun

Posted
Posted

Kiem Hwa, those pics are making me hungry! I can't believe those are homemade!

A month or two ago, I was able to get some sakura daifuku and it alleviated some of my daifuku-deprivation pain. I found it at Minamoto Kitchen in Costa Mesa. Delicious.

I love cold Dinty Moore beef stew. It is like dog food! And I am like a dog.

--NeroW

Kiem Hwa

Kiem Hwa

Posted
Posted (edited)
One question, though. How much mochi-ko comes in a box? I've only ever seen it in bags here in Japan, and I've seen it in different sizes, including 200g bags and 1kg bags and some in-between.

Over here, everyone pretty much buys the same brand of mochiko from Koda Farms. So if you ever see any recipes saying "1 box mochiko", this is the box they mean: it is 16oz.

It is Strawberry season, so a perfect time for everyone to learn how to make Ichigo Daifuku!!!

Edited by Kiem Hwa (log)
anzu

anzu

Posted
Posted
I really doubt daifuku are available in Cleveland, which is why I'd really like to learn to make my own.

I lived for 5 years in Columbus OH, and you could buy daifuku there. The selection was limited, and you could buy only frozen ones, but it was still not a complete desert as far as daifuku were concerned. There is a Japanese grocery store there called Seafood Japan, should you ever be in Columbus. However, some Chinese grocery stores also carried frozen ones.

Of course, Columbus is not Cleveland, but you might want to consider checking the freezer cabinets in the Chinese groceries. Who knows?

therese

therese

Posted
Posted

Korean groceries are also a likely source for daifuku. Super H Mart is an especially large and nice one that's a chain. They carry several different brands of daifuku.

Can you pee in the ocean?

mukbo

mukbo

Posted
Posted

[ :raz: I made daifuku at home since my three-year old son loves it. but after couple of try I gave up. the batter was to sticky and Three-year old can eat only one.

The little mochi store(Not Minamoto Kichoan) in mitsuwa edgewater used to carry a strawberry and cream filled mochi only on Saturday and Sunday.

I am not sure that they still carry them.

Actually, I tried but I didn't like it at all.

  • 2 weeks later...
torakris

torakris

Posted
  • Topic Starter
Posted

green plum daifuku :biggrin:

'tis the season......

gallery_6134_1003_527.jpg

Kristin Wagner, aka "torakris"

 

Kiem Hwa

Kiem Hwa

Posted
Posted

Even though I have a nice recipe for the mochi part of the Daifuku, posted above as "Super Easy Daifuku Mochi Recipe", by the next day (spent overnight in the refridgerator), my mochi still gets kind of hard and breaks apart easily, making it messy and not as good by the next day.

Does anyone have any ideas about how to make the mochi so it is still as soft the next day (if it is even possible)???

Hiroyuki

Hiroyuki

Posted
Posted
Even though I have a nice recipe for the mochi part of the Daifuku, posted above as "Super Easy Daifuku Mochi Recipe", by the next day (spent overnight in the refridgerator), my mochi still gets kind of hard and breaks apart easily, making it messy and not as good by the next day.

Does anyone have any ideas about how to make the mochi so it is still as soft the next day (if it is even possible)???

First of all, refrain from putting daifuku in the refrigerator! It's quite natural that daifuku will get hard that way.

As you may know, sugar keeps the mochi from hardening. I found this:

http://www.surugaya.co.jp/fureai/answer/ans_0105.html

A summary:

It is possible to make daifuku dough that will stay soft for a long time by increasing the ratio of sugar to mochi ko. The ratio may be in the range of 0:100 to 230:100. With no sugar added, the dough will start to harden in two or three hours. At the ratio of 230:100, the dough will stay soft for five to six days. As for daifuku, the ratio should be 50:100 to 100:100.

Mix mochi ko with water and steam it for 30 to 40 minutes and then mix sugar in four or five portions.

Caution: Add sugar after steaming the mochi ko. Do not add it all at once.

My blog
  • 3 weeks later...
purpleplasticdoll

purpleplasticdoll

Posted
Posted

daifuku.jpg

One of the daifuku I had in Japan, I've always thought they were just called mochi. This has actual whole red bean in the fillings. I couldn't find much fruit flavoured daifuku around, only strawberry, it was probably because I couldn't read Japanese.

  • 2 months later...
torakris

torakris

Posted
  • Topic Starter
Posted

A daifuku craving came on really strong yesterday, I really wanted a grape one but alas none was to be found....

Instead I found this

gallery_6134_1003_546.jpg

zunda daifuku (with edamame) and goma daifuku (sesame seed ones filled with anko-red bean paste)

they were both really good but I particularly enjoyed the sesame one

Kristin Wagner, aka "torakris"

 

  • 3 months later...
torakris

torakris

Posted
  • Topic Starter
Posted

A thing of beauty....

gallery_6134_1960_19735.jpg

....the ichigo (strawberry) cream daifuku

gallery_6134_1960_13066.jpg

Kristin Wagner, aka "torakris"

 

torakris

torakris

Posted
  • Topic Starter
Posted

a new one for me, the nama choco daifuku (mini sized)

gallery_6134_1960_11171.jpg

Kristin Wagner, aka "torakris"

 

mochihead

mochihead

Posted
Posted

Japan always has the most beautiful desserts! Damn it, I want to know how they get the cream in the middle without it turning into a big gloppy mess...

Hiroyuki

Hiroyuki

Posted
Posted
Japan always has the most beautiful desserts! Damn it, I want to know how they get the cream in the middle without it turning into a big gloppy mess...

This page (Japanese only) says to squeeze whipped cream into dome shapes and then freeze them. (Scroll down and view the photo under "1".)

My blog
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