Hello everyone, I'm Amanda
Today I'm making a very simple Daifuku
Remember I made a strawberry flavored Daifuku previously?
I used fresh strawberry as filling
as well as Chiffon cake that I baked
Then some friends commented that
it's actually a little troublesome to make a cake from scratch
So today I'm going to use
the cotton cake from A1 that I'm quite fond of lately
This type of cake is a very pure
original flavor cake that has a rich fragrance of eggs
It's texture is very fine
And it has good amount of fluffiness
It's very suitable to be used as a base for all kinds of desserts
First let's make the mochi layer
100 grams of sticky rice flour
25 grams of wheat starch
40 grams of sugar
150 grams of milk
Then 10 grams of vegetable oil
Mix them all together into a thick batter as such
But today I want to make it colorful
So I will add some food coloring
I divided the batter into 5 portions
It does not need to be very evenly divided
Just do a rough estimate
I have pink, blue, green, yellow and white, 5 types of food coloring
Add half to one drop of each food coloring to each batter
Mix until even
Cover them with plastic wrap
Make sure to leave a small gap
Put them into the microwave
Heat them on high heat for 1 min and a half to 2 mins
In the mean time we could fry some sticky rice powder
to use later, to prevent the batter sticking to fingers
we need roughly 50 grams
In a clean, oil-free flat pan,
pour in the sticky rice powder, turn heat to low, stir it slowly
take out the dough from the microwave
Stir it a little
to bring the liquid batter on the bottom to the surface
Cover them again
put them back to the microwave
Continue to cook them for around a minute
The sticky rice powder should be cooked by now
It might not be clear from the camera
But I can see that they are slightly brownish
And I can smell the aroma of rice powder
Take out the cooked rice dough
We can see that there's no liquid batter
take them out from the containers
Make sure to sprinkle some cooked rice flour on the kneading board
Gently knead each small rice dough several times
to make their surface smooth
Then use a scraper or knife to cute the dough into small pieces
and combine these colors according to your liking
Join them into one dough, as such
Then use a roll-pin to flatten it
Isn't it very colorful?
Be careful that the rick dough is very sticky
In the entire process, as soon as your feel the stickiness
sprinkle some rice powder
flatten it into such a sheet
it doesn't need to very thin for now
cover it with plastic wrap
put it in the refrigerator for a while
while we wait, let's prepare the fillings
400 ml of whipping cream
add 20 grams of sugar, then whip it
or if you don't want it to be too sweet
you don't have to add sugar. Just whip it directly
until it can hold the patterns
Then let's prepare the fruit
Cut the stem of the strawberry, dice it
Cut the mango in half, then dice it
or any fruit that you like
they just cannot have be too watery
durian, kiwi and banana are all very suitable
then let's cut the cotton cake
the cake is already a cube
so it's easy to dice it
As for the size
it depends on the shape you want
You will soon see it
Take out the refrigerated mochi sheet
First flatten it with a rolling pin
Cut out a small piece
Find a small bowl, lay the sheet on it
Then scoop a spoon-full of whipped cream into the bowl
put several pieces of fruits on top
gently press the fruit into the cream
Cover the fruits with another spoon of whipped cream
Then put the a piece of cake on top
Gently press it down
Put some more whipped cream on top
Try to have the cream cover each face of the cake
Close the sheet
Join the excess together into a cone
You can cut it with a pair of scissors
Apply some rice powder to prevent stickyness
Now take it out of the mold
It is already a very cute ball
But to make its shape permanent
I will put it back to the refrigerator for half an hour
Or freeze it for 15 mins
The size of the Daifuku
depends on the size of your bowl
You can make it slightly bigger like me
or make it smaller, both works
The size of the cake should also depends on the size of the bowl
Besides these ball shaped Daifuku
I also like the version without fruits
Directly roll the cake in a sheet of mochi
Use the same cake, cut it into long slices
Then take a sheet of mochi
Cover it with an thin even layer of cream
No need for it to be think, it just needs to cover the mochi
place the cake on the side closer to you evenly
Because I used two layers of cake
so I would spread more cream between them
to make them stick to each other
then wrap the mochi sheet on the cake
It's very easy to make mochi cake roll this way
But the taste is surprisingly good
Similarly, cover it with plastic wrap
you could refrigerate it for a little while to make it firm
now, the fat Daifukus look very pretty and cute
The Daifukus are all done
Among all my dessert recipes
the difficulty of this Daifuku is very low
As long as you find a suitable cake base
and selects some adequate types of fruit
whip the cream, and make a sheet of mochi, then you are good
If you want easier outer layer
You can make it white, or mono-colored
The refrigerated Daifukus are not as soft as before
With some firmness, it's easier to cut it open
The cloud cake inside
has adequate amount of fluffyness and moisture
the texture is chewy and soft
Also since this cake is made with Trehalose,
it's not overly sweet
Accompanied by whipped cream and fresh fruit, and the chewy mochi layer
The overall texture is very nice
As for the version without fruit
and with less cream
Because both the cake and the sticky rice skin have very good texture
So a recipe this simple yields very tasty results
Since it's so simple, I hope that everyone could try to make it
That's all for today.
See you in the next video. Bye-bye!
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