Daifuku 大福（(Rice Flour Balls)
I can not remember when was the last time I had Japanese food. Since my Japanese friend, Junko, is coming for dinner, and Daifuku is her favourite dessert, I thought I will give it a try, hopefully to get some constructive comments and rating from her authentic Japanese taste buds! Traditionally, yomogi herb powder is used in the dough, since it is not easily available in London, I substituted the yomogi powder with green tea powder instead. (I grinded the tea mixture from a green tea bag to form the powder!)
The original recipe for the dessert is from The World Cook Book Collection - Japan. This is not an easy recipe. The making of the glutinous rice dough was the main challenge! But fun!
Ingredients:
Adzuki Bean Paste (Anko):
Put the adzuki bean in a pan over a medium heat, stir in the sugar and salt when it starting to boil. Stir frequently and mash the bean to form a thicken paste. Leave it to cool.
For the dough:
Mix water and flour together and boil it in a bowl over a pot with simmering water for 20 minutes. Stir frequently with a wooden spoon. The mixture will thicken and a little sticky after around 20 minutes.
Divide the dough into two bowls. Add half of the sugar to one of the bowls and stir with a wooden spoon until a white, compact and homegeneous dough is formed.
Mix the other half of the sugar with the green tea powder, and stir it in the other bowl with the dough. Mix it with the wooden spoon to form similar consistency as the white dough. The green tea dough will have a hint of light green.
Sprinkle some corn flour on the working surface, roll out the dough until the thickness of 5mm, cut it with a small round pastry cutter, place a generous tablespoons of Anko over dough, seal and form small round balls. It is ready to serve!
どうぞ食べてください！douzo tabete kudasai!（enjoy the dessert)
Junko's comment : "I had missed nice Japanese dessert for long time in London. Your Daifuku was really good!!! I enjoyed nice fresh home-made daifuku! It was one of the best in london! Thank you!"
PS. The green powder on one of rice balls is the real green tea powder. My birthday present from Junko! Thank you!
The original recipe for the dessert is from The World Cook Book Collection - Japan. This is not an easy recipe. The making of the glutinous rice dough was the main challenge! But fun!
Ingredients:
Adzuki Bean Paste (Anko):
- 1 tin of adzuki bean (drained but leave approximately 1/3 of its original water for cooking). (The weight for a tin of adzuki beans is about 235g)
- 250g sugar
- Pinch of salt
Put the adzuki bean in a pan over a medium heat, stir in the sugar and salt when it starting to boil. Stir frequently and mash the bean to form a thicken paste. Leave it to cool.
For the dough:
- 250g glutinous rice flour
- 300ml water
- 100g sugar
- 1 tbs green tea powder
- Corn flour for rolling out the dough
Mix water and flour together and boil it in a bowl over a pot with simmering water for 20 minutes. Stir frequently with a wooden spoon. The mixture will thicken and a little sticky after around 20 minutes.
Divide the dough into two bowls. Add half of the sugar to one of the bowls and stir with a wooden spoon until a white, compact and homegeneous dough is formed.
Mix the other half of the sugar with the green tea powder, and stir it in the other bowl with the dough. Mix it with the wooden spoon to form similar consistency as the white dough. The green tea dough will have a hint of light green.
Sprinkle some corn flour on the working surface, roll out the dough until the thickness of 5mm, cut it with a small round pastry cutter, place a generous tablespoons of Anko over dough, seal and form small round balls. It is ready to serve!
どうぞ食べてください！douzo tabete kudasai!（enjoy the dessert)
Junko's comment : "I had missed nice Japanese dessert for long time in London. Your Daifuku was really good!!! I enjoyed nice fresh home-made daifuku! It was one of the best in london! Thank you!"
PS. The green powder on one of rice balls is the real green tea powder. My birthday present from Junko! Thank you!
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