Dish

Purin daifuku

Purin daifuku is made by wrapping a ball of custard filling in a layer of mochi, which is a sticky rice cake. The mochi is made by pounding glutinous rice until it becomes a smooth, elastic dough. The custard filling is made with milk, sugar, and eggs, and is cooked until it thickens. The filling is then wrapped in the mochi and shaped into a ball. Purin daifuku is often dusted with powdered sugar to enhance the custard flavor.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Purin daifuku is a popular snack and dessert in Japan, and has been enjoyed for many years. It is believed to have originated in the Kansai region of Japan, and was originally made with red bean paste filling. Over time, the custard filling became more popular and is now the most common filling used.

Dietary considerations

Contains gluten, dairy, and eggs.

Variations

There are many variations of daifuku, including versions made with different fillings such as red bean paste or fruit. Some recipes also call for the addition of matcha powder to the mochi for a green tea flavor.

Presentation and garnishing

Purin daifuku is often served on a small plate or in a decorative box. It can be garnished with a sprinkle of powdered sugar or a small piece of fruit.

Tips & Tricks

To prevent the mochi from sticking to your hands, dust them with cornstarch before handling the dough. If you don't have cornstarch, you can also use potato starch or tapioca starch.