Shio Daifuku with a Twist: A Fusion of Japanese and Abruzzese Flavors

Ingredients

In this adaptation, we incorporate the flavors of Abruzzese and Molisan cuisine into the traditional Japanese Shio Daifuku. The mochi dough is infused with aromatic herbs and spices commonly used in Abruzzese cooking, such as rosemary, thyme, and red pepper flakes. The filling combines creamy ricotta cheese, a staple in Abruzzese cuisine, with the traditional sweet red bean paste. This fusion of flavors creates a delightful twist on the original dish, showcasing the culinary diversity of both cultures. We alse have the original recipe for Shio daifuku, so you can check it out.

• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes 1/4 teaspoon red pepper flakes
• 1/2 cup (120g) sweetened red bean paste 1/2 cup (120g) sweetened red bean paste
• 1/2 cup (120g) ricotta cheese 1/2 cup (120g) ricotta cheese
• Additional cornstarch for dusting Additional cornstarch for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 2g
• Carbohydrates (total, sugars): 32g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, cornstarch, and granulated sugar.
2. 2.
   In a small saucepan, heat the water, olive oil, dried rosemary, dried thyme, and red pepper flakes over low heat until warm.
3. 3.
   Slowly pour the warm water mixture into the dry ingredients while stirring continuously until a smooth dough forms.
4. 4.
   Transfer the dough onto a surface dusted with cornstarch and knead it gently for about 5 minutes until it becomes elastic and pliable.
5. 5.
   Divide the dough into small portions and flatten each portion into a circle.
6. 6.
   Spoon a small amount of sweetened red bean paste and ricotta cheese onto the center of each dough circle.
7. 7.
   Gather the edges of the dough and pinch them together to seal the filling inside.
8. 8.
   Roll each filled dough ball in cornstarch to prevent sticking.
9. 9.
   Serve the Shio Daifuku immediately or refrigerate for a few hours to allow the flavors to meld together.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it provides the desired chewy texture for the mochi.
• Sweetened red bean paste — If you can't find sweetened red bean paste, you can make your own by cooking adzuki beans with sugar until soft and then blending them into a smooth paste.

Tips & Tricks

• To achieve the perfect texture, make sure not to over-knead the mochi dough.
• Dust your hands and work surface generously with cornstarch to prevent sticking.
• Experiment with different herbs and spices to customize the flavor profile of the mochi dough.

Serving advice

Serve the Shio Daifuku as a delightful dessert after a Mediterranean-inspired meal. Pair it with a cup of green tea or a glass of sweet dessert wine to complement the flavors.

Presentation advice

Arrange the Shio Daifuku on a beautiful plate or platter, garnished with a sprig of fresh rosemary or a dusting of powdered sugar. The contrasting colors of the mochi and the filling will create an eye-catching presentation.