Daifuku

Name: Daifuku
Ingredients: 2 cups Glutinous Rice Flour; 1 cup Granulated Sugar; 1 cup Water; 1 cup Red Bean Paste; 1/4 cup Unsalted Butter; 1/4 tsp Salt; few drops Food Coloring; 1 tsp Sesame Seeds; 1 cup Coconut Milk

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesdessertsweetjapaneseStyleglutinousRiceredBeanPaste

Nutrition (per serving)

920Calories

95 gProtein

130 gCarbs

45 gFat

90 gSugar

1100 mgSalt

Ingredients

2 cups Glutinous Rice Flour
1 cup Granulated Sugar
1 cup Water
1 cup Red Bean Paste
1/4 cup Unsalted Butter
1/4 tsp Salt
few drops Food Coloring
1 tsp Sesame Seeds
1 cup Coconut Milk

Method

In a large mixing bowl, combine glutinous rice flour and granulated sugar, then gradually add in water while stirring with a wooden spoon until a dough forms, about 10 minutes.
Knead the dough on a floured surface for 10 minutes until smooth and pliable, then cover with plastic wrap and let rest for 30 minutes.
Divide the dough into 8 equal pieces, then roll each piece into a ball and flatten slightly into a disk shape, about 1/4 inch thick.
Place a spoonful of red bean paste in the center of each disk, then fold the dough over the filling to form a triangle or square shape, pressing the edges together to seal.
Steam the daifuku over boiling water for 10-15 minutes, until cooked through, then allow to cool on a wire rack for 10 minutes before serving.
To make the red bean paste, cook azuki beans in water until tender, then mash and mix with sugar and salt, then cook over low heat, stirring constantly, until the mixture thickens, about 10 minutes.
For a crispy exterior, cook the daifuku in a skillet with a small amount of oil over medium-high heat for 1-2 minutes on each side, until golden brown.
To add color and flavor, add a few drops of food coloring to the dough before kneading, then knead until the color is evenly distributed.
To serve, dip the daifuku in coconut milk and sprinkle with sesame seeds and a pinch of salt, then serve immediately and enjoy.