Ume Daifuku with a Twist

Recipe

Ume Daifuku with a Twist

Delicate Mochi Delights: Ume Daifuku Blossoms

4.5 out of 5

Ume Daifuku is a traditional Japanese sweet treat that combines the soft and chewy texture of mochi with the tangy and sweet flavor of ume (Japanese plum). This recipe adds a twist to the classic by incorporating a luscious filling made with red bean paste, creating a delightful balance of flavors.

Jan Dec
Dessert› Ume daifuku
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

3 minutes

Total time

33 minutes

Yields

12 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan 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

Nutrition

  • Calories (kcal / KJ): 120 kcal / 502 KJ
  • Fat (total, saturated): 0g, 0g
  • Carbohydrates (total, sugars): 28g, 10g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0g

Preparation

  1. 1.
    In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Mix well until the sugar is dissolved.
  2. 2.
    Cover the bowl with plastic wrap and microwave on high for 2 minutes.
  3. 3.
    Remove from the microwave and stir the mixture with a wet spatula. Return to the microwave and cook for an additional 1 minute.
  4. 4.
    Remove from the microwave and stir again. The mixture should be sticky and translucent.
  5. 5.
    Dust a clean surface with potato starch or cornstarch. Transfer the mochi mixture onto the surface and knead it gently until smooth.
  6. 6.
    Divide the mochi into small portions and flatten each portion into a circle.
  7. 7.
    Place a teaspoon of red bean paste in the center of each mochi circle.
  8. 8.
    Place a pitted ume on top of the red bean paste.
  9. 9.
    Gather the edges of the mochi circle and pinch them together to seal the filling inside.
  10. 10.
    Repeat the process with the remaining mochi and filling.
  11. 11.
    Dust the finished Ume Daifuku with potato starch or cornstarch to prevent sticking.

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically made for mochi. Regular rice flour will not yield the desired texture.
  • Ume (Japanese plums) — Look for ripe but firm ume. If fresh ume is not available, you can use preserved ume instead.

Tips & Tricks

  • To prevent the mochi from sticking to your hands, keep them slightly wet or dust them with potato starch or cornstarch.
  • If the mochi becomes too sticky to handle, microwave it for a few seconds to firm it up.
  • Experiment with different fillings such as matcha-flavored red bean paste or white chocolate ganache for a unique twist.

Serving advice

Serve Ume Daifuku at room temperature to fully enjoy the soft and chewy texture of the mochi. Pair it with a cup of green tea to complement the flavors.

Presentation advice

Arrange the Ume Daifuku on a beautiful plate or a traditional Japanese lacquerware tray. Garnish with a fresh mint leaf or a sprinkle of powdered sugar for an elegant touch.

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