Daifuku with raspberry coulis

SERVES: 8  TIME: 1 hour

Our final nod to Japanese cooking in our Asian Persuasion extravaganza was daifuku for dessert. If you don’t know, daifuku are basically small sticky lumps of flour with bean paste filling. Which doesn’t sound particularly appetising but they are so you’ll just have to give it a go.

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We flavoured ours with rose and coconut essence and then made a raspberry coulis to set it off. You’ll need to get the majority of the ingredients from an asian supermarket because you won’t find them at your local.

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  1. Mix your glutinous rice flour and sugar in a microwaveable bowl.
  2. Add the cup of water and mix thoroughly.
  3. Cover with clingfilm and microwave on high for 3 minutes, take it out and stir it then back in for another 2.
  4. Allow to cool.
  5. Split the mixture into two bowls, in one a few drops of rose essence, and in the other a few of coconut. Mix well. Add a different colour to one of the bowls, I suggest either a little red to rose to make them pink or a little green to coconut to make them pastel green. You could do both if you’re a total maverick.
  6. Here comes the sticky part – shaping the balls. Dust your hands with potato starch and make sure you have a clean surface dusted too. Grab a small amount of the mixture and with your hands form into a flat disk, approximately 8cm circumference.
  7. Once you have this you can squeeze a dollop of the anko into the centre and then you want to neatly wrap the outside around this to form an even ball, making sure you pinch the opening closed.IMG_8297
  8. Repeat as many times as you have mixture. These can be set aside until you’re ready to serve.
  9. To make the coulis you just need to whack the raspberries and sugar in a pan over medium heat with a couple of tablespoons of water and wait ’til it reduces to a lovely sticky consistency (about 10 mins), stirring frequently.
  10. Serve up with a generous splash of coulis and enjoy!

Mochi balls

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