Dish

Ume daifuku

Ume daifuku is made by wrapping a ball of sweet 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 sweet filling is then wrapped in the mochi and shaped into a ball. Ume daifuku is often dusted with cornstarch to prevent sticking.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Ume daifuku is believed to have originated in the Kansai region of Japan, and is often associated with the city of Osaka. It is a popular snack and dessert in Japan, and is often served with green tea.

Dietary considerations

Contains gluten. May contain soy. Suitable for vegetarian and vegan diets.

Variations

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

Presentation and garnishing

Ume 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're making your own mochi, be sure to use glutinous rice flour, which is different from regular rice flour.