Filipino Chinese Ume Daifuku

Recipe

Filipino Chinese Ume Daifuku

Sweet and Tangy Ume Daifuku Delight

4.6 out of 5

Indulge in the delightful fusion of Filipino and Chinese flavors with this Filipino Chinese Ume Daifuku recipe. This traditional Japanese dessert gets a unique twist as it incorporates the vibrant and tangy taste of ume (Japanese plum) into the Filipino Chinese culinary style.

Jan Dec
Dessert› Ume daifuku
Asian cuisine› East Asian cuisine› Japanese cuisine
Asian cuisine› Chinese cuisine› Overseas Chinese cuisine› Filipino Chinese cuisine

Preparation time

20 minutes

Cooking time

0 minutes (no cooking required)

Total time

20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan-friendly sweetened red bean paste), Gluten-free (if using gluten-free glutinous rice flour), Nut-free, Dairy-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

In this Filipino Chinese adaptation of Ume Daifuku, we infuse the traditional Japanese dessert with the flavors and ingredients commonly found in Filipino Chinese cuisine. The original recipe is modified by incorporating Filipino Chinese ingredients and techniques, resulting in a unique fusion of flavors that will delight your taste buds. We alse have the original recipe for Ume daifuku, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 0g, 0g
  • Carbohydrates (total, sugars): 42g, 12g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0g

Preparation

  1. 1.
    In a mixing bowl, combine the glutinous rice flour, sugar, and water. Mix well until a smooth dough forms.
  2. 2.
    Divide the dough into small portions and flatten each portion into a circle.
  3. 3.
    Place a teaspoon of ume jam and a small amount of sweetened red bean paste in the center of each dough circle.
  4. 4.
    Gather the edges of the dough and seal tightly, forming a ball.
  5. 5.
    Dust a clean surface with cornstarch and place the mochi balls on it to prevent sticking.
  6. 6.
    Serve 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 made for making mochi. Regular rice flour will not yield the desired texture.
  • Ume jam — Look for high-quality ume jam made from Japanese plums for the best flavor.
  • Sweetened red bean paste — You can find sweetened red bean paste in Asian grocery stores or make your own by cooking and sweetening red beans.

Tips & Tricks

  • To prevent the mochi from sticking to your hands, lightly dust them with cornstarch before handling the dough.
  • If you prefer a sweeter filling, you can add a little more sugar to the ume jam or sweetened red bean paste.
  • Experiment with different fillings such as taro paste or matcha-flavored red bean paste for unique variations.

Serving advice

Serve the Filipino Chinese Ume Daifuku as a delightful dessert or snack. It pairs well with a warm cup of green tea or a refreshing glass of iced jasmine tea.

Presentation advice

Arrange the Ume Daifuku on a beautiful plate or platter, garnished with a sprinkle of powdered sugar or a drizzle of chocolate sauce for an elegant touch. The vibrant colors of the plum filling will add visual appeal to your presentation.

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