So, as promised, I did end up trying out some other variations of the daifuku.
This time, I actually added no sugar to the mochi part, and it was perfect! So, actually, if anyone wants to try out the recipe that I posted a few days ago, it turns out that leaving out the sweetener is totally fine (:
Other than that, it’s same as the previous recipe: 4 tbsp glutinous rice flour (mixed of course with a pinch of matcha powder), and juuust enough water to make it into a thick paste.
Provided you have already pre-made the azuki bean paste filling (I always have some on hand in the freezer), making a single serving of daifuku only takes about 5 minutes! …Probably less once I get a little more skilled at it 😀 (Actual microwave time is 10-15 seconds)
When I buy one large daifuku in the local stores, they tend to run at about $2 or more, so this is a real money-saver for me.
Following Japanese tradition, I enjoyed my daifuku along with some freshly whisked matcha tea.
The traditional tea ceremony has a tremendous significance in Japanese culture, and is valued for its relaxing & calming effects – a perfect break in our hectic schedules!
…Now back to writing my paper!