Daifuku are small glutinous balls made of glutinous rice flour with a filling inside, usually anko (red bean paste). There are many different varieties and they are a classic among Japanese desserts. Here, we are going to make them steamed with a pan. If you want to go faster, you can try our ichigo daifuku recipe in the microwave.
Steamed Daifuku anko Recipe
Equipment
- Casserole et son couvercle
- Rolling Pin
Ingredients
- 100 g sticky rice
- 150 ml water
- 60 g sugar
- 200 g anko
- potato starch or cornstarch
Instructions
- In a bowl, place the glutinous rice flour and sugar. Mix with a whisk and then add the water little by little. Mix until you get a smooth paste.
- Bring a little water to a boil in a saucepan and place your bowl inside. Cover with a lid and cook for 10 minutes. Keep an eye on the cooking process. The dough will change and become thick and shiny, you can check this with a spatula.
- Make balls of anko for the filling.
- On a work surface, generously place potato starch or cornstarch and roll out your dough with a rolling pin.
- Using a mold, glass or bowl, cut out circles of about 8-9cm.
- Then in one hand place a disc of dough and place a ball of anko on it. With your other hand, take the dough and surround the anko ball by pinching the bottom. Turn it over and your daifuku is ready!
Side dishes and garnish ideas for daifuku
Daifuku are very good with green tea. You can of course vary the toppings and even put ice cream and freeze them.
You can replace the anko with :
- Heavy cream
- Whole fruits (kiwi, orange, strawberry)…
- Ice cream
- Black sesame paste
- Matcha paste
- Sweet potato paste
- Sweet edamame paste
- Chocolate
- Matcha
- …