We are making scrumptious Daifuku with walnuts, roasted soybean flour, black sesame paste and unrefined brown sugar. This Walnut Daifuku is exactly what I expected and I’m very satisfied with the result.
First, cut 4 walnuts in half. These walnuts will be placed in the filling later.
Press the rest of the walnuts with a wooden paddle, breaking them into fine pieces. These are unsalted roasted walnuts but we toasted them again at 120 °C (250 °F) for 5 minutes to bring out the nutty flavor.
Next, combine the black sesame paste and anko, sweet red bean paste in a bowl. Thoroughly mix the paste.
Now, scoop 1 tablespoonful of the filling with a spoon. Even out the surface and make a small dent in the center. Place 2 small walnut pieces into it and cover.
Shape the anko into a ball and place it onto a tray. Repeat the process and you'll have 4 pieces of anko filling in total.
And now, let's make the mochi. In a microwave-safe bowl, place the shiratamako, sticky rice flour and add the water a little at a time while stirring with a balloon whisk. Be sure to mix thoroughly to avoid any pockets of dry flour.
Add the kurozato, a type of unrefined brown sugar. Combine the mixture thoroughly.
Cover the bowl with plastic wrap. Then, microwave the mixture at 600 watts for 1 and a half minutes.
Remove the plastic wrap.
Wet a wooden paddle and quickly mix the mochi.
Cover the bowl with a plastic wrap again. And microwave the mochi for 1 more minute. Remove the bowl and quickly mix the mochi again.
Now, add the walnuts.
Continue to mix the mochi to distribute the walnuts evenly.
And now, place the mochi onto a tray covered with kinako, roasted soybean flour. The mochi is very sticky so be sure to use a generous amount of soybean flour.
Sprinkle on the kinako and flatten the mochi.
Then, divide it into 4 equal pieces.
Now, hold one piece of mochi and dust off the excess kinako with a kitchen brush.
Add the anko ball and spread the mochi around it.
Be sure to tightly close the gaps.
Then, place it onto the tray with the closed side facing down and coat the bottom with the kinako. Finally, sprinkle the kinako on top.
The walnut pieces are both in the filling and in the wrapper, giving the Daifuku an extra nutty flavor and a crunchy texture.
Adding the sugar will sweeten the wrapper and also help to keep the mochi from getting firm.
If you double the amount of ingredients, you should microwave the mochi for a little less time to avoid overcooking.