Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, white chocolate daifuku with walnuts and kinako. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
White Chocolate Daifuku with Walnuts and Kinako is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. White Chocolate Daifuku with Walnuts and Kinako is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook white chocolate daifuku with walnuts and kinako using 8 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make White Chocolate Daifuku with Walnuts and Kinako:
- Take 50 grams Heavy cream
- Take 1 tbsp Milk
- Make ready 60 grams White chocolate
- Make ready 2 tbsp Kinako
- Get 7 Walnuts
- Get 3 Pre-cut mochi (square)
- Prepare 1 tbsp of sugar + 3 tablespoons of water Sugar water
- Prepare 1 Flour for dusting (cornstarch or katakuriko)
Instructions to make White Chocolate Daifuku with Walnuts and Kinako:
- Day 1: Make the filling Heat the heavy cream in a saucepan, and turn the heat off just before it boils. Let it cool.
- When the heavy cream cools down to slightly hotter than bathwater temperature, break the white chocolate into it. Mix well to melt.
- Add the milk and kinako, and mix well. It's better to make a smooth consistency without lumps, but if it's still got some lumps, it's ok.
- Add the chopped walnuts and mix some more.
- After it has cooled off a bit, put it in the fridge to set. Once the filling has set a little, mix well to remove any kinako lumps.
- Day 2: Make the daifuku Take the filling out of the fridge, and divide it into 6 portions. Form into balls.
- Microwave the mochi one at a time for 30 seconds to soften. Then put all 3 softened mochi on a plate, and pour the sugar water over them.
- Microwave for 30 seconds and knead. Then microwave for 30 seconds more and knead again. If the mochi start swelling, stop the microwave and knead. And back to the microwave again for another 30 seconds.
- Repeat the process in Step 8 until the mochi form one big mochi without joints, like in this picture.
- Dust the mochi and your hands, and divide the mochi into 6 balls. Then press into flat, round shapes. It's hot, so be careful!
- If you can't work quickly with the hot mochi, cover with plastic wrap to prevent it from drying out.
- Get out the balls of filling.
- Place the filling on the mochi and wrap. Bring the edges of the mochi towards the middle and pinch them together.
- Bring the diagonal edges to the middle to wrap the filling, as shown in this picture. As you continue this step, the joints will disappear little by little.
- Turn the joint side down, and dust the daifuku all over with flour. Then lightly wipe to remove any excess flour. Neaten the shape nicely, and they're all done!
- The daifuku turn hard once they start to dry, so please wrap them with the plastic wrap right away. Wrap from the top of the daifuku and cinch the edges at the bottom.
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