In the highways areas and also in the lively districts of cities, it is customary to taste these little balls warmed or grilled in the fi re and embellished with a sweet sauce made from soy sauce and mirin. These rice balls are also eaten hot or cold during the New Year’s meal or when drinking warm tea. Mochi are also frequently stuffed into a pastry called daifuku. The most common version is one containing sweet red or azuki bean paste. You can also stuff it with cream or ice cream, or even innovate with salty recipes.
Our perfect combination : just a small recipe to prepare your own daifuku or stuffed mochi
Ingredients : 100g shiratamako rice flour, 100g sugar, 200ml water, just a bit maize starch
- Add water gradually to shiratamako rice flour and dissolve well
- Knead thoroughly on low heat to avoid burning
- When the dough becomes sticky, knead it until it swells in the pot
- Add the sugar in 3 times
- Spread the kneaded dough on the maize starch and divide it into pieces that you flatten and spread in a circle then garnish
The dough hardens while cooling so do not delay to garnish it.