Daifuku Cake Recette

Indulge in the delightful taste of homemade Daifuku! This recipe guides you through creating soft, chewy mochi filled with a luscious sweet red bean paste (anko). While it may seem lengthy, the process is surprisingly simple, rewarding you with an authentic Japanese treat that's perfect for any occasion. Get ready to impress your friends and family with this irresistible dessert!

Préparation 60 min

Cuisson 150 min

Calories 85.8 kcal

Protéines 1g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Daifuku Cake

2 cups (250g) azuki beans
10 cups (2350ml) water
1 ½ cups (300g) granulated sugar
1 ½ cups (150g) sweet rice flour (mochiko)

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Comment préparer Daifuku Cake

**Prepare the Anko (Sweet Red Bean Paste):**
Rinse 2 cups (250g) azuki beans thoroughly under cold water.
In a large pot, combine rinsed azuki beans with 4 cups (950ml) water. Bring to a boil over high heat.
Once boiling, immediately remove from heat and drain the water completely.
Add 6 cups (1400ml) fresh water to the beans and return to the pot.
Reduce heat to low, cover, and simmer for approximately 60-75 minutes, or until the beans are very soft and easily mashed.
Drain excess water, reserving about ½ cup (120ml) of the cooking liquid.
Add 1 ½ cups (300g) granulated sugar to the cooked beans.
Using a potato masher or immersion blender, partially mash the beans while stirring in the reserved liquid until you reach your desired consistency (some bean texture is fine).
Continue to stir over low heat for 5-10 minutes, or until the anko thickens slightly. Remove from heat and let cool completely.
**Make the Mochi Dough:**
In a medium saucepan, whisk together 1 ½ cups (150g) sweet rice flour (mochiko), ½ cup (100g) granulated sugar, and 1 cup (240ml) water until smooth.
Cook over low heat, stirring constantly with a spatula or wooden spoon, until the dough thickens and pulls away from the sides of the pan (about 10-15 minutes).
Transfer the dough to a lightly floured surface and let cool slightly.
Divide the dough into 12 equal pieces.
Gently roll each piece into a smooth ball.
Flatten each ball into a disc.
Place approximately 1 tablespoon of cooled anko in the center of each disc.
Carefully bring the edges of the dough together, completely enclosing the filling.
Gently roll the filled dough between your palms to create a smooth, round daifuku.