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Daifuku


[Ingredients A – Red Bean Paste]

  • 100g red beans – azuki (washed and drained)

  • 50 beet sugar

  • Pinch of salt

[Ingredients B – Others]

  • 70g glutinuous rice flour

  • 110g water

  • 4 small strawberries (washed and hulled)

  • Potato starch (coating)

[Steps]

  1. Make red bean paste. Wash red beans well. Boil beans in a pot of water, then drain and transfer to a saucepan.

  2. Pour in enough water to cover beans. Simmer over low heat for about 1hr, skimming off scum that rises to the surface. When beans are soft, remove from heat and drain.

  3. Return red beans to saucepan and add beet sugar. Cook over low heat, stirring continuously for about 5mins. Add salt and mix well. Remove from heat and spread paste on a tray to cool.

  4. Combine glutinuous rice flour and water in a bowl and microwave at 600W for 1min. stir well, then microwave again for 1min.

  5. Coat dough with potato starch, and then flatten using your hands. Divide into 4 even pieces. Roll each pieces of dough into a 13cm round ball. Set aside.

  6. Place 40g of red bean paste on a piece of cling film. Place 1 strawberry in the centre. Roll red bean paste over strawberry, forming a ball. Repeat to make 3 more red bean balls. Chill red bean bolls in the refrigerator for a few minutes.

  7. Place each red bean ball in the middle of each piece of dough. Cover red bean paste with dough, gently using your fingers to stretch the dough over red bean balls. Coat rice balls with potato starch and serve immediately.


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