Daifuku Mochi - Hell Yeah It's Vegan!
Oh, what the heck? Since I reposted my recipe for sesame seed balls last week, I might as well bring back this old post for regular, non-deep-fried mochi. As long as you can track down a few special ingredients (and don’t mind making a mess), making daifuku is surprisingly easy! First, a quick note on terminology, courtesy of Wikipedia. “Mochi” is a Japanese cake made of glutinous rice flour, and actually only describes the squishy outer layer of daifuku. Mochi has both sweet and savory applications; stuff it with a sweet filling and a whole strawberry in springtime to make ichigo daifuku, put chunks of it in soup, or make dango and eat it on a stick with savory sauces. Daifuku specifically refers to mochi stuffed with a sweet filling, and that’s what we’re dealing with here. When I lived in Philly, I made a point to pick up a new flavor of daifuku every time I ended up in Chinatown. My favorite kind was sold across the street from my apartment, which was not great for my bank account. During the summer, I preferred to eat daifuku straight out of the refrigerator, which rendered it cold, firm, heavy, and …
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