![]() ![]() Okay, enough about flavors and filling…here’s a basic daifuku recipe that I always use. These are strawberry mochi with chocolate truffles.nom, nom It was messy and quite tiring to make but I had fun since it was my first time but now I just stick to the original daifuku and my favorite latte mochi with chocolate truffle filling (coming up next post) I divided the glutinous rice batter into 3 after adding cooled green tea then added pandan and purple yam extract to the two and left the other thirds plain before steaming them. L-R: Pandan mochi with macapuno filling green tea mochi with red mung beans ube ( purple yam mochi with red mung bean filling. Here are some daifuku that I’ve made with different flavors and filling: they are not the most delicious-looking daifuku but hey I made it myself and it was my first time too and they are really yummy! □ For the extracts, I’ve tried these: pandan (screwpine), strawberry, almond (with milk) and for the filling, I’ve tried: red mung beans, purple yam, dulce de leche, yema, chocolate truffles. Some of the liquid/flavors that you can use to make the mochi are: milk, coconut milk, green tea, coffee, latte or any juice that you like.hey, you can try making kool-aid mochi too. You can make variations or use different flavors for the mochi and for the filling too. I use sweetened red mung beans to substitute for the anko filling, they taste the same anyway. ![]() Daifuku is mochi with filling, usually with anko or red bean (azuki) paste. My kids are very happy when I make these for them. ![]()
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