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This ube daifuku mochi consists of ube flavored mochi surrounding candy ube halaya jam. Make the ube mochi within the microwave for fast cooking and cleanup!
Ube. Stuffed. Mochi. Do I even have to say any extra? It’s the Japanese-Filipino dessert mashup of my desires.
Once I was making my ube cupcakes lately, I spotted that ube halaya jam is sort of the very same texture as pink bean paste, with comparable taste qualities as nicely. Clearly my subsequent thought was that I higher stuff some into mochi! Et voila. These enjoyable purple daifuku mochi had been born.
What’s Ube?
Ube is a purple yam mostly discovered within the Philippines. Much like its yam and candy potato cousins, ube has a gentle sweetness that’s excellent for desserts. In case you are already aware of Asian sweets, ube is just like taro or Okinawan candy potato. Within the Philippines, ube can be used to make ube halaya jam, which is utilized in numerous dessert recipes.
What’s Daifuku Mochi?
Daifuku mochi is a Japanese confection consisting of a candy mochi dough wrapped round a ball of pink bean paste. Historically, it may be served with a strawberry within the center or on high. Much less historically, the strawberry may be swapped out for different fruits and the bean paste may be subbed out for white bean paste, chocolate ganache, or different candy fillings.
Evidently, you most likely received’t be capable to discover ube daifuku mochi in Japan, though you miiight be capable to discover it in Hawai’i as of late, the place each ube and mochi are very talked-about.
For extra info on various kinds of mochi meals each in Japan and Hawai’i, try my Final Information to Mochi put up!
Home made vs. Retailer Purchased Ube Halaya Jam
Similar to with pink bean paste, ube halaya jam may be purchased from a retailer or constructed from scratch at residence! Additionally like with pink bean paste, I like to recommend utilizing home made for this recipe. Each retailer purchased pink bean paste and ube halaya jam are just a little too candy for my tastes. However, I’ve completely used retailer purchased of each elements whereas making daifuku. It’s simple and handy, and I completely don’t decide anybody for selecting comfort.
Plus, typically, as after I was making this recipe to {photograph} it for the weblog, my native Asian market was completely out of ube, so I couldn’t even make the jam from scratch if I needed to. Sigh.
However in the event you ARE fortunate sufficient to have recent ube in inventory and wish to strive making your personal, Severe Eats has a fantastic home made ube halaya recipe.
By the way in which, you should purchase ube halaya on Amazon, nevertheless it’s twice as costly as shopping for it at my native retailer. Similar goes for ube extract, which I take advantage of within the mochi dough portion of this recipe. However you gotta do what you gotta do.
Making Mochi Dough within the Microwave
There are two methods to make the candy mochi dough, additionally referred to as gyuhi, for daifuku mochi: steaming or microwaving.
I’ve had some mates say they assume steaming retains the gyuhi from drying out too quick, they usually’re most likely proper.
However steaming on the stovetop takes about quarter-hour, whereas microwaving takes two. So, you’ll be able to guess my desire.
Both method, in BOTH circumstances, I’ve just a little trick for you. Line your dish with a moist dishcloth earlier than your pour the mochi batter in. Cooked mochi will flip proper out with out leaving a sticky mess behind! I noticed this on a really outdated Japanese cooking present from the 80s, and it has saved me a lot time in kitchen cleanup. And by me, I imply my husband. Thanks, honey.
One final be aware about microwaves – as with ovens, microwaves range in cooking energy and settings. For me, it takes precisely two minutes of microwaving in a shallow dish. Your microwave time could range, and it’ll particularly range in the event you use a really deep dish. Utilizing a shallow dish helps the mochi dough prepare dinner extra evenly. A deeper dish could have the outsides cooking quicker than the insides. To troubleshoot this, you’ll be able to pause the microwave each 30 seconds and stir, however I discover that to be very annoying.
What you’re in search of in the long run is in your slightly opaque mochi batter to show right into a extra transparent-ish mochi dough that appears uniform in shade all through. You could possibly additionally rip a tiny piece off to style to ensure it’s completely moist and chewy, not powdery or dry.
After that, it’s simply wrap and roll, child! Your daifuku are finished!
Extra Mochi Recipes
If you happen to favored this enjoyable mochi recipe, positively try a few of my different mochi desserts:
Ube Daifuku Mochi (Ube Mochi with Ube Jam Filling)
Daifuku mochi (a Japanese crammed mochi dessert) will get an ube twist! Ube flavored mochi dough surrounds ube halaya jam on this simple purple confection.
Elements
- 100 g shiratamako can sub mochiko
- 25 g granulated sugar about 2 tbsp
- 130 mL water
- 1/8 tsp ube extract
- 240 g ube halaya jam retailer purchased or home made
- katakuriko (potato starch) for dusting
Directions
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Scoop ube halaya jam into eight balls about 2 tbsp or 30g every. Refrigerate whereas getting ready the mochi dough.
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In a microwave secure bowl lined with a moist dishcloth (see be aware), combine shiratamako, sugar, water, and ube extract. Cowl and microwave for two minutes, or till mochi dough is cooked by.
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Whereas nonetheless sizzling, prove mochi onto a floor dusted with katakuriko. Divide into eight equal components. Roll or pat every half right into a flat circle, roughly 3-4″ in diameter.
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Take one circle, retaining the remainder of the mochi lined with a humid towel to maintain it from drying out. Place an ube halaya jam ball within the middle, and wrap the mochi round it, pinching the perimeters to seal right into a ball. Roll daifuku in additional katakuriko to maintain it from sticking.
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Repeat with the opposite seven mochi circles and ube jam balls and serve instantly. Daifuku mochi must be eaten the day they’re made as they dry out shortly.
Notes
- 100g shiratamako is about 3/4 cup, however I extremely suggest utilizing a kitchen scale
- 240g of ube halaya is about 1 cup or eight balls of jam of two tbsp every
- You may substitute mochiko for shiratamako, however your dough is probably not as pliable or stretchy
- Home made ube halaya jam is really useful, as I discovered retailer purchased to be too candy for my tastes. Nonetheless, retailer purchased works simply high-quality in the event you can’t discover recent ube to make use of at residence.
- You may substitute cornstarch for the katakuriko (potato starch), however I discover the style and texture of potato starch to be significantly better.
- When making mochi within the microwave, I line my bowl with a moist dishcloth (not the fluffy type, the sleek type). It is extremely simple to take away cooked mochi from a moist material, and you need to use the material to cowl the mochi later so it doesn’t dry out. You may positively prepare dinner it in a dish with out the material, however anticipate to have plenty of sticky residue.
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