Pink daifuku with strawberries and marzipan. A silky soft Japanese mochi sweets. And once again much easier than you think.
"H ammer", says my friend Maike, "the daifuku thing is like a feminine, modern Mozartkugel!" And with that, the golden formulation palm goes straight to Maike without any detours. She is so right! I just did not come to this great description right away. But it is clear that the Japanese mochi sweets has just wrapped me tight. Or better: fantastically silky wrapped. And these pink daifuku with strawberries and marzipan are my first attempt to approach the delicate, seductive sweets of rice flour. The good news: Mochi are a lot easier than you would think at first sight.
Incidentally, my confectionary liaison started exactly two weeks ago. The man and I snacked on the sushi counter in the supermarket a bit for dinner. Because there are two Asian men behind a counter and produce fresh very handsome and delicious takeaway sushi. And next to wakame salad and sesame spinach there were also small white boulders in the refrigerated counter - nicely packaged in pairs in a black box. Strawberry cheesecake mochi. Hm, I do not know what that is exactly, but it sounds like dessert. Since the man has a big heart for dessert (and I have a big heart for the man), so the little things wandered into the shopping cart.
An hour later I was sitting on my balcony and was completely thrilled , These! Mochi! Were! Terrific! I'm not that sweet - usually a good saucer biscuit for coffee after eating is enough for me. But these small, delicate guns had an incredible consistency: cool melting and silky soft they fell on the tongue. In the middle there was a small fruit filling ... just so good. What was in it? A look at the label revealed rice flour as a key ingredient. However, unfortunately, a lot of additives and Co. were included. So I suspect that the two Asian gentlemen have not made the mochi themselves, but only packed themselves. But I was still totally hooked and wanted more. My mission is to do Mochi myself.
So I threw myself into the mysterious world of the Japanese confectionery * based on rice flour. And it was quite surprising how manageable the ingredients are and how easy it is to prepare mochi: gluten rice flour * is boiled with water to form an elastic, thick porridge and formed into little balls. Cornflour "fixes" the whole. Done is the base mochi. Then there are very different fillings and decorations - and shingles - the mochi becomes a daifuku.
I am sure there is still a lot to discover. Eventually, I'll make my own perfect strawberry cheesecake mochi. But today there is the recipe for a version that is basically simple but very decorative: pink daifuku with strawberries and marzipan (and sugar eyes). Who needs Mozartkugeln? ne.
Have it!5 tablespoons cornstarch
100 g marzipan
6 small strawberries without stalk
Chopped pistachios, sugar licks *, crumble, etc. for decorating
In a small pot with a heavy bottom or a heavy, coated one Fry the sticky rice flour and sugar well. Then stir in the water. Bring the mixture to a boil over low heat, stirring frequently to avoid burning. After about 8-10 minutes, the mochi mass should be white, very thick and supple. If it still appears to be too liquid, simply cook for a few more minutes.
Pour a large board liberally with cornflour and pour the finished mochi dough into it as a flatbread. Sprinkle with cornflour and let it cool for about 10 minutes.
In the meantime, divide the marzipan into 6 equal pieces and roll them into balls between the palms of your hands. Roll out the balls flat on a dampened plate (this works well with a small rolling pin or with a stable drinking glass with thick walls). Place one strawberry on each of the marzipan ripen and beat the rim upwards over the fruit. Gently squeeze and shape with your fingertips until the strawberry is completely surrounded by marzipan. Then roll it round between the palms.
Divide the mochi dough into 6 pieces of the same size (this works fine with a pair of kitchen scissors, for example). Place over the strawberry-marzipan balls, shape down and gently squeeze the seam. Put on a dish dusted with cornflour. Continue until all the mochi dough is used up.
Dusting cornstarch is particularly smooth with a small sieve. Finally, you can sprinkle the Daifuku thinly with some cornstarch, as this binds the dough - should it be a little too thin -
The Daifuku are very tender. In order to keep their shape, they should be moved back and forth as little as possible and placed on new dividers.
Mochi sweets can be eaten immediately or refrigerated for one day. Allow to stand at room temperature for one hour before eating.
Mochi can also be frozen very well. Slowly thaw in the refrigerator before consumption and bring to room temperature before snacking.