What you see here is my more or less successful attempt at making Daifuku-Mochi — “a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.”
You know I’d found Mochi from Taiwan on sale at an Asia Shop in Seville, Spain the other day and was wondering why it isn’t sold in Germany as well (the red bean paste is sold though).
I used to make Mochi myself as a child — don’t ask me what kind of mochi that was (Japanese name for it?), but basically I would just mix glutinous rice flour with water, literally pound it until it becomes a homogeneous mixture and then form small balls which would then be thrown into boiling water. Once they’ve changed their colour from white to semi-transparent and floating on top, they’re ready. Just leave them to cool off and then dip them into a mixture of soja bean flour & sugar.
Note to myself: this is one of those recipes where Mr and Mrs Calories will come during the night and pull out their sewing kit to work on your clothes. Bad.
Anyways, this time I tried a Daifuku recipe I’d found on the net and mixed 150ml of glutinous rice (flour) with 150ml of water, stirr it in a heated pot until it changes its colour and then let it cool down. After cooling, form little balls (~ hush puppies) and fill them with red bean paste. Didn’t work out that well. I will stick to my old method in future and mix everything once it’s still cold, then boil it et voilá. There’s nothing more sticky than glutinous rice…
(Talking about calories, the current schedule is 2x/week running and 1x/week swimming — how plausible is this disclaimer btw? :-).