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White Chocolate Daifuku With Walnuts And Kinako Recipe

White Chocolate Daifuku with Walnuts and Kinako Recipe
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Prepare the ingredients before making White Chocolate Daifuku with Walnuts and Kinako in your home. Then, follow these steps below to serve White Chocolate Daifuku with Walnuts and Kinako for your family or friends.

Ingredients: White Chocolate Daifuku with Walnuts and Kinako

  • 50 grams Heavy cream
  • 1 tbsp Milk
  • 60 grams White chocolate
  • 2 tbsp Kinako
  • 7 Walnuts
  • 3 Pre-cut mochi (square)
  • 1 tbsp of sugar + 3 tablespoons of water Sugar water
  • 1 Flour for dusting (cornstarch or katakuriko)

How to Make White Chocolate Daifuku with Walnuts and Kinako

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make White Chocolate Daifuku with Walnuts and Kinako in your home by yourself.

    Step 1
  • {Day 1: Make the filling} Heat the heavy cream in a saucepan, and turn the heat off just before it boils. Let it cool.
  • Step 2
  • When the heavy cream cools down to slightly hotter than bathwater temperature, break the white chocolate into it. Mix well to melt.
  • Step 3
  • Add the milk and kinako, and mix well. It's better to make a smooth consistency without lumps, but if it's still got some lumps, it's ok.
  • Step 4
  • Add the chopped walnuts and mix some more.
  • Step 5
  • After it has cooled off a bit, put it in the fridge to set. Once the filling has set a little, mix well to remove any kinako lumps.
  • Step 6
  • {Day 2: Make the daifuku} Take the filling out of the fridge, and divide it into 6 portions. Form into balls.
  • Step 7
  • Microwave the mochi one at a time for 30 seconds to soften. Then put all 3 softened mochi on a plate, and pour the sugar water over them.
  • Step 8
  • Microwave for 30 seconds and knead. Then microwave for 30 seconds more and knead again. If the mochi start swelling, stop the microwave and knead. And back to the microwave again for another 30 seconds.
  • Step 9
  • Repeat the process in Step 8 until the mochi form one big mochi without joints, like in this picture.
  • Step 10
  • Dust the mochi and your hands, and divide the mochi into 6 balls. Then press into flat, round shapes. It's hot, so be careful!
  • Step 11
  • If you can't work quickly with the hot mochi, cover with plastic wrap to prevent it from drying out.
  • Step 12
  • Get out the balls of filling.
  • Step 13
  • Place the filling on the mochi and wrap. Bring the edges of the mochi towards the middle and pinch them together.
  • Step 14
  • Bring the diagonal edges to the middle to wrap the filling, as shown in this picture. As you continue this step, the joints will disappear little by little.
  • Step 15
  • Turn the joint side down, and dust the daifuku all over with flour. Then lightly wipe to remove any excess flour. Neaten the shape nicely, and they're all done!
  • Step 16
  • The daifuku turn hard once they start to dry, so please wrap them with the plastic wrap right away. Wrap from the top of the daifuku and cinch the edges at the bottom.
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