Sweets & Desserts
Daifuku Mochi
Servings
20 Servings
Time
180 min
Difficulty
Medium
Ingredients
Dough Ingredients:
- Ingredient A
- 100g Water
- 50g Glucose
- 100g Granulated Sugar
- Ingredient B
- 200g Glutinous Rice Flour
- 150g Modified Starch
- 390g Water
Filling:
- 400g Dairy Whipped Cream
- 200g Non-Dairy Whipped Cream
- 230g Croner Pectin Strawberry Fruit
Instructions
Dough
- Cook ingredient A (water, glucose, granulated sugar) in a saucepan over medium heat until the sugar dissolves and the mixture boils. Remove from heat and let cool slightly.
- Combine ingredient B (glutinous rice flour, modified starch, water) in a large bowl and stir thoroughly until there are no lumps.
- Pour the warm ingredient A mixture into the ingredient B mixture and stir until a soft and elastic dough forms.
- Steam the mixture in a lightly oiled pan for approximately 25–30 minutes, until cooked through and translucent.
- Once cooked, remove the mixture and stir/knead with a spatula until smooth and elastic. Let it cool slightly.
Filling
- Beat the dairy whipping cream and non-dairy whipping cream separately until soft peaks form.
- Mix the two together with a spatula.
- Add the Croner Strawberry Fruit Jam and stir well, folding the mixture to maintain a light texture.
- Refrigerate the filling until ready to use.
