{"id":286567,"date":"2012-11-13T18:45:00","date_gmt":"2012-11-13T17:45:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/peanut-butter-daifuku-mochi"},"modified":"2012-11-13T18:45:00","modified_gmt":"2012-11-13T17:45:00","slug":"peanut-butter-daifuku-mochi","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/peanut-butter-daifuku-mochi\/","title":{"rendered":"Peanut Butter Da\u00effuku Mochi"},"content":{"rendered":"
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\nDa\u00effu what??? You don’t know the “daifuku mochi” yet? Those delicious little Japanese pastries? Well, we’ll have to get started because I’m going to give you several recipes!  Their texture is all soft and fluffy, ultra fresh, and tasteless if you don’t add any (it’s sticky rice flour). I’ve been studying these little things for several months now, from Tokyo to Osaka and Los Angeles (see the report culinary HERE<\/a> where I present you the Fugetsu-do pastry shop) in Sao Paulo (the biggest Japanese community outside Japan…). Because I tried all the methods that exist (well, almost all, because you never finish learning!) and I never achieved the desired result. I boiled the “mochi”, steamed them, cooked the dough in the form of a dumpling, rolled out, crushed, threw… But no, I couldn’t find the right texture, even though it’s so simple. The same goes for the proportions where I’ve done a lot of trial and error! So I give you my recipe with “mochi” filled with peanut butter, which is not very traditional  but easier to access for a first approach. <\/div>\n
\nLet’s not forget the origin of “mochis”, which originally come from China, see my recipes for coconut balls HERE<\/a> and “maqiu” THERE<\/a> (one is steamed and the other fried). <\/div>\n
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\nI tried several methods before arriving at this one, which seems to me the simplest: a dough prepared in the microwave in a few minutes, into which a frozen filling is introduced to facilitate the handling. By making a ball obtained by pressing the dough in one hand (in the manner of the shaping of certain pastries in the Magrheb). Next, I propose a shaping that I think is easier than versions where you flatten the dough with a roller to fill it. If you do this, the closure will show and too much starch will be added unnecessarily. By making this small ball, it will be very easy to insert the frozen dumpling. I also suggest you to work in pairs because if you have to wash your hands every time (the mochi might tear because of a piece of dough stuck on your hand) it will make the work too long and dangerous! Each one will have a dedicated task: one will make the dumplings, while the other will stuff them, keeping his hands clean (to roll them well before letting them cool). A kind of assembly line work. It will be even easier with three people: one makes the ball, the other one stuffs it and the third one shapes it for a beautiful result! This will be my first team recipe! To your pots and pans! <\/b><\/div>\n
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\nRecipe of “da\u00effuku mochi” with peanut butter (for 12 pieces):<\/div>\n

\n-150g of glutinous rice flour<\/span><\/b>
\n-40g of sugar<\/span><\/b>
\n-230g of water<\/span><\/b>
\n-4 drops of liquid red dye (vahine will do very well!)<\/span><\/b>
\n-a jar of crunchy peanut butter<\/span><\/b>
\n-potato starch<\/span><\/b><\/p>\n

\nStart by making peanut butter balls. To do this, place the peanut butter in the fridge the day before, then scoop out balls with a melon baller (the one used to make the little balls!). <\/i><\/div>\n
\nWe can prepare 12 of them.<\/i><\/div>\n


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\nPlace dumplings on a baking sheet covered with cling film or parchment paper. Place in freezer for at least two hours to form hard balls. If they don’t have a nice shape, they can be reshaped once they have cooled. <\/i><\/div>\n

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\nWhen the dumplings are cold, prepare the mochi dough:<\/i><\/div>\n
\nPlace glutinous rice flour, sugar, water and coloring in a microwave-safe bowl. <\/i><\/div>\n


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\nMix well. The lumps disappear by themselves thanks to the glutinous rice flour! <\/i><\/div>\n


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\nThe dough is very fluid: this is normal!<\/i><\/div>\n


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\nPut the bowl in the microwave on 600W in 30 second increments, mixing well each time. <\/i><\/div>\n


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\nIt all depends on the power of the oven, but after a few minutes (it’s very fast, but each time by 30 seconds!!) the dough puffs up. It looks a bit like chewing gum. <\/i><\/div>\n


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\nPlace potato starch (using a tea strainer, for example) on a dish or work surface. Pour the dough on this bed of starch. <\/i><\/div>\n


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\nSprinkle with starch again. This protects from the heat as you will have to handle the dough while it is hot!<\/i><\/div>\n


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\nSo, it’s easier with two people! Take a piece of dough in one hand and press the dough into your palm, pushing it out between your thumb and forefinger to form a small ball the size of a small ping-pong ball. It’s very hot but the dough needs to be shaped quickly! <\/b><\/i><\/div>\n


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\nWith the other hand, pull this ball out and pass it to the other person who will have their hands covered with starch. The second person will then put the frozen peanut butter ball (which is therefore manageable) in the center of the mochi dough ball at the place of its tear. <\/i><\/div>\n
\nThen, close the mochi ball by pressing the peanut butter ball and joining the dough on this ball. <\/i><\/div>\n


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\nClose well then roll the ball between your hands (adding a little starch if necessary) to round it out. <\/i><\/div>\n


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\nDo the same for all the mochi balls. Place them on cling film and let them cool. <\/i><\/div>\n


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\nIf necessary, you can use a brush (with soft bristles) to remove the excess potato starch. Flatten them slightly between the two palms of your hands. <\/i><\/div>\n
\nServe the peanut butter daifuku mochi with tea! <\/i><\/div>\n
\nPreserved in a stretch film, these “mochi” can be kept for 4-5 days! <\/i><\/div>\n

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Da\u00effu what??? You don’t know the “daifuku mochi” yet? Those delicious little Japanese pastries? Well, we’ll have to get started because I’m going to give you several recipes!  Their texture…<\/p>\n","protected":false},"author":1,"featured_media":37053,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-286567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286567"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286567\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/37053"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}