Daifuku with Kumquats
Daifuku with Kumquats

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, daifuku with kumquats. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Daifuku with Kumquats is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Daifuku with Kumquats is something which I’ve loved my entire life.

After I went home, I made my own daifuku with leftover shiratamako, cooked aduki beans and candied kumquats, which I had made. Kumquats are especially notable for their rich supply of vitamin C and fiber. In fact, you get more fiber in a serving of them than most other fresh fruits ().

To get started with this recipe, we have to prepare a few components. You can have daifuku with kumquats using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Daifuku with Kumquats:
  1. Get 50 grams Shiratamako
  2. Make ready 50 grams Sugar
  3. Take 80 ml Water
  4. Take 100 grams Sweet cooked aduki beans (store bought is fine)
  5. Make ready 4 Candied kamquats (cut in half) ※ Refer tofor DIY
  6. Prepare 1 Katakuriko

Daifuku Mochi is rice cake with Anko, sweet red bean paste, inside. Daifuku Mochi is one of the most traditional but very popular Japanese sweets. Then, sugar was rare, but Daifuku became more like today's when sugar was more readily available to people (even though it was. Jiangsu Kumquat: More bell-shaped than the Nagami, the flavor is considered less boastful than other varieties.

Steps to make Daifuku with Kumquats:
  1. ≪Preparation≫If the cooked aduki beans are too wet, put in a sauce pan and heat to evaporate excess moisture. Leave to cool. Drain the kumquats in a colander.
  2. Combine shiratamako and sugar in a heatproof bowl and mix together with a wooden spatula, adding water little by little.
  3. After it's mixed, loosely cover with plastic wrap and microwave at 500W for 1 minute.
  4. Take out the bowl from the microwave and stir the mixture well. Cover with plastic wrap and heat for another minute. Repeat twice (heat for 3 minutes in total).
  5. Stir the mixture in a bowl well. When it becomes smooth, place on a shallow container dusted with katakuriko.
  6. Dust your hands with katakuriko and divide the dough into 4 portions. Divide the aduki beans into 4 portions and roll into balls.
  7. Place a portioned dough on the palm of your hand and stretch into an oval shape with another hand. Put the portioned aduki beans and kumquat onto the dough and fold over the dough.
  8. If you have sudden visitors or feel like eating Japanese confectionary, you can make these very quickly. It's best eaten immediately although the dough will not harden with time.
  9. If you put strawberries, you will have strawberry daifuku. This looks like a strawberry covered with snow.

Centennial Variegated Kumquat: This round, squat kumquat is a chimera of the Nagami. The fruits are round and defined by their green and yellow stripes running from the tip to the base of the fruit. The flavor is the same as the nagami. Red Dates Cakes with Kumquat and Almond from Taiwan. Add to Wish List Add to Compare.

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