Chocolate DAIFUKU (Soft Mochi Rice Cake with Fresh Cream and Chocolate

• Condiments

  • 2 As you like jam

• Baking & Spices

  • 2 1/2 oz Chocolate
  • 2 dash Cocoa powder
  • 7 1/8 oz Shiratamako
  • 3/4 oz Sugar
  • 4 tsp Sugar

• Dairy

  • 1 Us cup whipping cream
  • 1 cup Whipping cream

• Liquids

  • 150 ml Water

• Other

  • As you like Anko
  • 1-2 Tbsp. Katakuriko
  • 2/3 Us cup lukewarm water

Found on recipe.rakuten.com

Description

Ingredients

• 2/3 US cup  Lukewarm water
• 1-2 Tbsp. Katakuriko
• 150 ml Lukewarm water
• 1-2 Tbsp. Katakuriko
• 3.5 oz Shiratamako
• 1.2 oz Chocolate (2/3 bar of chocolate)
• 0.4 oz Sugar
• 1 US cup Whipping cream
• 2 Tsp. Sugar
• As you like Anko
• As you like Jam
• A dash of Cocoa powder
• 100 g Shiratamako
• 35 g Chocolate (2/3 bar of chocolate)
• 10 g Sugar
• 1 cup Whipping cream
• 2 Tsp. Sugar
• As you like Anko
• As you like Jam
• A dash of Cocoa powder

Directions

• Put the ingredients (B) in a bowl, and beat well until firm peaks form, pour on a baking tray. Put the red bean paste and jam if you like on them, and keep in a freezer. Put the ingredients (A) (break the chocolate into small pieces) in a food processor. Pour into an oven-safe bowl. Add half of lukewarm water and mix. Add the remaining lukewarm water, and mix. Sprinkle the Kataluriko on a wooden board. Put the bowl prepared in STEP3 in a microwave 600W for 2-2.5 minutes. Mix well until shiny. Put it on the board. When it cools down, sprinkle the Katakuriko, and flatten out it with a rolling pin. Divide into 10 pieces. Get the fresh cream from the freezer prepared in STEP1, and wrap them with dough one by one. Sprinkle the cocoa powder or powdered sugar, if desire.If the cream is still freeze, its crunchy. If melted, its fluffy.

Nutrition