White Chocolate Daifuku with Walnuts and Kinako
White Chocolate Daifuku with Walnuts and Kinako

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, white chocolate daifuku with walnuts and kinako. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

White Chocolate Daifuku with Walnuts and Kinako is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. White Chocolate Daifuku with Walnuts and Kinako is something which I’ve loved my entire life. They are nice and they look wonderful.

When the heavy cream cools down to slightly hotter than bathwater temperature, break the white chocolate into it. 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. White Chocolate Daifuku with Walnuts and Kinako.

To get started with this recipe, we have to prepare a few ingredients. You can cook white chocolate daifuku with walnuts and kinako using 8 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make White Chocolate Daifuku with Walnuts and Kinako:
  1. Prepare 50 grams Heavy cream
  2. Get 1 tbsp Milk
  3. Get 60 grams White chocolate
  4. Prepare 2 tbsp Kinako
  5. Take 7 Walnuts
  6. Take 3 Pre-cut mochi (square)
  7. Get 1 tbsp of sugar + 3 tablespoons of water Sugar water
  8. Make ready 1 Flour for dusting (cornstarch or katakuriko)

There are also mochi which is colored and flavored with kinako (soy bean flour), yomogi (Japanese mugwort), matcha green tea powder, or a touch of red food coloring. Red bean filling has usually two types: koshian (fine texture) and tsubuan (coarse texture). Daifuku is a traditional mochi snack with various fillings. This gift set contains chocolate daifuku mochi with strawberry and matcha flavor.

Instructions to make White Chocolate Daifuku with Walnuts and Kinako:
  1. Day 1: Make the filling Heat the heavy cream in a saucepan, and turn the heat off just before it boils. Let it cool.
  2. When the heavy cream cools down to slightly hotter than bathwater temperature, break the white chocolate into it. Mix well to melt.
  3. 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.
  4. Add the chopped walnuts and mix some more.
  5. 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.
  6. Day 2: Make the daifuku Take the filling out of the fridge, and divide it into 6 portions. Form into balls.
  7. 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.
  8. 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.
  9. Repeat the process in Step 8 until the mochi form one big mochi without joints, like in this picture.
  10. 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!
  11. If you can't work quickly with the hot mochi, cover with plastic wrap to prevent it from drying out.
  12. Get out the balls of filling.
  13. Place the filling on the mochi and wrap. Bring the edges of the mochi towards the middle and pinch them together.
  14. 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.
  15. 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!
  16. 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.

Daifuku is a traditional mochi snack with various fillings. This gift set contains chocolate daifuku mochi with strawberry and matcha flavor. Hanabira mochi have a distinctive shape with white mochi on the outside and red mochi on the inside. The white mochi is translucent to show the pink below resulting in a delicate color thought to resemble the petal of a Japanese plum blossom. The inside is filled with anko.

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