Text 18842, 99 rader
Skriven 2007-08-10 20:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Baltimore Bon Vivant
================================
-=> Quoting Burton Ford to All Folks <=-

 BF> Saturday.  Come The Deluge!   What a cooking frenzy!  Chefs cooking up
 BF> a storm.  Food appearing out of the air.  An Eats dream.

Nice writeup.

More sweet rice flour things...
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Daifuku
 Categories: Japanese, Rice, Dumplings, Desserts, Sushi
      Yield: 4 servings
 
      1 c  Mochiko  (sweet rice flour)
    1/2 c  Sugar
      1 c  (scant) boiling water
           Anko (sweet red bean filling
           Available in a can) shaped
           Into walnut-size
           Balls
 
  Here's a daifuku recipe using mochiko, which is sweet rice flour and
  can be purchased at most Asian food markets.
  
  Combine mochiko and sugar. Add boiling water; mix well with wooden
  spoon. Line prepared steamer with clean, damp dishtowel. Place
  mixture in steamer. Steam for 25 minutes. Remove from steamer onto
  floured board, break off into golf ball-sized pieces and flatten in
  palm of hand leaving a shallow well in center. put anko ball in
  center of dough and bring edges of dough up and around anko. Pinch
  tightly to close.
  
  Keith
  
  Please correct me if I'm wrong on this, but I thought daifuku is made
  from mochi rice (steaming the glutinous rice for a day and steaming)
  and not made from various rice flour products.
  
  Nona Myers
  
  Daifuku and other mochi desserts can be made with mochi made the
  traditional way from steamed and pounded rice, however, using mochiko
  is much more convenient and you don't need an expensive mochi maker.
  The end result is just about the same.
  
  Keith
  
  Actually, I have seen it made both ways. In fact, a neat way of using
  old mochi (if you have too much left over from the New Year's season)
  is to put the mochi (depending on the age and condition, adding a bit
  of water) into a bowl, covering it with saran wrap, and nuking it in
  the microwave for a minute or two. That will soften it up nicely.
  Then you can add some sugar, wrap it around some azuki (some people
  like to add a strawberry), dust it with cornstarch, and you should
  have a passable daifuku.
  
  jonathan c
  
  Daifuku is DAIFUKU or An-MOCHI Rice dumpling with sweet red beans in
  the center.
  
  This page does describe it with more detail and has some picture of
  people making it in a festival but it doesn't have the recipe.
  http://www.urban.or.jp/home/arashi/newyr97/nydE.html
  
  jason

  Are you asking for step-by-step instructions for making mochi by a
  traditional method (pounding and turning by hand)?  If so, it is
  beyond my own hands-on knowledge.
  
  However, the easiest method  for making mochi is using an electric
  mochi maker available in Japanese markets such as Yaohan.  The
  instructions for making mochi comes with it.  These machines make
  excellent mochi in my opinion and offer the availability of eating
  homemade mochi at any time by urbanites.  Prepared mochi can be
  easily frozen.
  
  The traditional filling for mochi or manju is azuki koshian, however,
  it is not limited to azuki beans alone.  There are fillings or an made
  with kabocha pumpkin, apples, white beans, peas,  spinach, chestnuts,
  sweet potatoes, potatoes, etc.
  
  From:         nona@best.com (Nona Myers)

  Newsgroups:   alt.food.sushi
 
MMMMM

Cheers

YK Jim


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