Tonight was my first attempt at making Daifuku.
Daifuku is basically a mochi dumpling that is stuffed with a sweet filling. Usually the filling is an anko paste (a sweet red bean paste), but they aren't limited to that. Daifuku is a popular treat in Japan.
My husband and I aren't used to mochi or its consistancy though we've tried it in a few forms. I know this might be an acquired taste, so we are going to give it more time. These were pretty good, given that we are still adjusting to the texture and that it was my first attempt. I didn't really bother with a recipe. I simply did a bit of research to get an idea of how they are made and then gave it a try. The consistancy felt right (from what I know about mochi) and the base ratios were correct. My husband liked that tang from the blueberries. This recipe is easy enough, I can see using it as a base for more different types of Daifuku.
So... I'm going to post the recipe with a few notes of changes I might try next time.
1 cup glutinous rice flour (like Mochiko sweet rice flour)
1 cup water
1/4 cup sugar, plus extra for covering
1/8 tps vanilla extract
1 drop food coloring (we used green)
Potato starch, for dusting
In a sauce pan, heat the water on medium-high heat. Add the sugar and stir to dissolve. Add the vanilla extract and the food coloring. When water is at a boil, turn down the heat to medium and add the rice flour. Stir to blend until smooth. If it gets too thick to stir, add a couple tablespoons of water.
When the rice flour in fully incorporated, transfer it to a cutting board or other flat work surface with a spatula. Don't use your hands as the mixture will be very hot. You may dust the surface with potato starch before putting the rice flour mixture on it, which may help with sticking. A thin layer of the mixture will stick to the pot. Don't worry about scraping it all off. Spread the rice mixture evenly on the flat surface to promote even cooling.
Dust your hands with potato starch and start pulling pieces off of the dough. Roll them into balls (about as big as a quarter all around), then flatten into disks. Take a blueberry and put one on each of the mochi disks. Pinch the edges of the disks together and seal shut. Gently roll the dumpling in the sugar and set aside to eat. When finished, serve immediately or freeze.
*Notes: Next time, I want to used a fresh fruit or harder filling. Defrosted frozen blueberries were a bit soft and runny. Thickened blueberry pie filling might work well, but it would need to be a paste-like consistancy and would need to be set in the freezer to harden. I would also use some of the final sugar more in the process. I would like to see how these would turn out if they were lightly baked or cooked further in some other method. I do have to say that it was pretty good for first try and for something we just aren't quite used to.