{"id":206060,"title":"Prav\u00e9 daifuku mochi","modified":"2026-11-14T19:25:51+01:00","plain":"B\u00edl\u00e1, vl\u00e1\u010dn\u00e1 a popr\u00e1\u0161en\u00e1 kuli\u010dka mochi pln\u011bn\u00e1 sladkou pastou z \u010derven\u00fdch fazol\u00ed : shiro daifuku z japonsk\u00fdch cukr\u00e1ren v dom\u00e1c\u00edm proveden\u00ed.\n\n\n\nZn\u00e1te ten odpoledn\u00ed hlad, kdy m\u00e1te chu\u0165 na n\u011bco sladk\u00e9ho, ale na dort to je\u0161t\u011b nen\u00ed. Daifuku p\u0159ijde pr\u00e1v\u011b vhod\u00a0: mal\u00e1 b\u00edl\u00e1 kuli\u010dka, je\u0161t\u011b popr\u00e1\u0161en\u00e1 \u0161krobem, kter\u00e1 se pod prsty podd\u00e1v\u00e1. \n\n\n\nPrvn\u00ed sousto se t\u00e1hne, je jemn\u00e9 a vl\u00e1\u010dn\u00e9, a pak se dostanete k past\u011b z \u010derven\u00fdch fazol\u00ed, hutn\u00e9 a rozpl\u00fdvaj\u00edc\u00ed se na jazyku. Vezmete si jedno na ochutn\u00e1n\u00ed a druh\u00e9 na sebe nenech\u00e1 dlouho \u010dekat.\n\n\n\nDal\u0161\u00ed japonsk\u00e1 sladkost s rosolovitou konzistenc\u00ed : warabi mochi\n\n\n\nCo je daifuku ?\n\n\n\nDaifuku pat\u0159\u00ed mezi wagashi, tradi\u010dn\u00ed cukrovinky japonsk\u00e9 kuchyn\u011b, stejn\u011b jako mitarashi dango. Tvo\u0159\u00ed ho obal z mochi, vl\u00e1\u010dn\u00e9ho a pru\u017en\u00e9ho t\u011bsta z lepkav\u00e9 r\u00fd\u017ee, kter\u00fd uzav\u00edr\u00e1 n\u00e1pl\u0148. Shiro daifuku, \u201e b\u00edl\u00e9 daifuku \u201c, je z\u00e1kladn\u00ed neochucen\u00e1 varianta pln\u011bn\u00e1 anko, sladkou pastou z fazol\u00ed azuki. J\u00ed se p\u0159i pokojov\u00e9 teplot\u011b, na rozd\u00edl od zmrzlinov\u00e9ho mochi pln\u011bn\u00e9ho zmrzlinou.\n\n\n\nDaifuku se p\u00ed\u0161e \u5927\u798f a znamen\u00e1 \u201e velk\u00e9 \u0161t\u011bst\u00ed \u201c. N\u00e1zev m\u00e1 sv\u00e9 obm\u011bny : ichigo daifuku ukr\u00fdv\u00e1 vedle anko celou jahodu, mame daifuku m\u00e1 fazole vm\u00edchan\u00e9 do obalu.\n\n\n\nSladkost z obdob\u00ed Edo\n\n\n\nDaifuku se roz\u0161\u00ed\u0159ilo v obdob\u00ed Edo (1603-1867) jako obl\u00edben\u00e1 sva\u010dinka. Jeho p\u0159edch\u016fdce, uzura mochi neboli \u201e k\u0159epel\u010d\u00ed mochi \u201c, vd\u011b\u010dil za sv\u016fj n\u00e1zev ov\u00e1ln\u00e9mu a baculat\u00e9mu tvaru. Tyto prvn\u00ed varianty byly v\u011bt\u0161\u00ed ne\u017e dne\u0161n\u00ed daifuku a plnily se slan\u00fdmi \u010derven\u00fdmi fazolemi.\n\n\n\nTehdy se mu \u0159\u00edkalo harabuto mochi, \u201e mochi s velk\u00fdm b\u0159ichem \u201c, sva\u010dinka, kter\u00e1 po\u0159\u00e1dn\u011b zasytila. Jak se zmen\u0161ovalo a sl\u00e1dlo, z\u00edskalo n\u00e1zev daifuku, psan\u00fd znaky ozna\u010duj\u00edc\u00edmi \u0161t\u011bst\u00ed.\n\n\n\nAnko najdete tak\u00e9 v mizu y\u014dkan, osv\u011b\u017euj\u00edc\u00edm \u017eel\u00e9 z \u010derven\u00fdch fazol\u00ed\n\n\n\nTradi\u010dn\u00ed mochi se p\u0159ipravuje tlu\u010den\u00edm : lepkav\u00e1 r\u00fd\u017ee uva\u0159en\u00e1 v p\u00e1\u0159e se v hmo\u017ed\u00ed\u0159i roztlouk\u00e1 d\u0159ev\u011bnou palic\u00ed, dokud nevznikne hladk\u00e9 t\u011bsto. Doma se bez tohoto postupu obejdete d\u00edky mochiko, mouce z lepkav\u00e9 r\u00fd\u017ee.\n\n\n\nHlavn\u00ed suroviny na daifuku\n\n\n\n\n\n\n\nNa obal sta\u010d\u00ed t\u0159i suroviny : mochiko, voda a cukr. Mochiko je nezbytn\u00e9, z oby\u010dejn\u00e9 r\u00fd\u017eov\u00e9 mouky takto ta\u017en\u00e9 t\u011bsto nevznikne. Lepkav\u00e1 r\u00fd\u017ee navzdory sv\u00e9mu n\u00e1zvu neobsahuje lepek : n\u00e1zev popisuje jej\u00ed lepivou konzistenci po uva\u0159en\u00ed. Mochiko se\u017eenete v obchodech s asijsk\u00fdmi potravinami, zejm\u00e9na s t\u011bmi japonsk\u00fdmi.\n\n\n\nCukr je stejn\u011b d\u016fle\u017eit\u00fd jako mouka. Kdy\u017e ho do hork\u00e9ho mochi zapracujete ve t\u0159ech d\u00e1vk\u00e1ch, udr\u017e\u00ed obal vl\u00e1\u010dn\u00fd a m\u011bkk\u00fd mnohem d\u00e9le. Mno\u017estv\u00ed se m\u016f\u017ee zd\u00e1t velkorys\u00e9, ale pokud ho sn\u00ed\u017e\u00edte, daifuku ztvrdne rychleji.\n\n\n\nAnko na n\u00e1pl\u0148 si m\u016f\u017eete p\u0159ipravit doma nebo koupit v obchod\u011b s japonsk\u00fdmi potravinami. Je to stejn\u00e1 pasta, jak\u00e1 se pou\u017e\u00edv\u00e1 do dorayaki, bu\u010f hladk\u00e1, zvan\u00e1 koshian, nebo s kousky fazol\u00ed, zvan\u00e1 tsubuan. P\u0159i tvarov\u00e1n\u00ed br\u00e1n\u00ed lepen\u00ed mochi na ruce bramborov\u00fd \u0161krob, katakuriko. Bez probl\u00e9m\u016f ho nahrad\u00ed kuku\u0159i\u010dn\u00fd \u0161krob.\n\n\n\nNa co si d\u00e1t pozor, aby daifuku z\u016fstalo vl\u00e1\u010dn\u00e9\n\n\n\nO v\u0161em se rozhoduje v rendl\u00edku. Ka\u017ed\u00e1 t\u0159etina cukru se mus\u00ed zcela rozpustit, ne\u017e p\u0159id\u00e1te dal\u0161\u00ed, na st\u0159edn\u00edm a\u017e m\u00edrn\u00e9m ohni a bez p\u0159ip\u00e1len\u00ed t\u011bsta. Mochi se pak tvaruje je\u0161t\u011b tepl\u00e9 na plechu bohat\u011b vysypan\u00e9m moukou a ka\u017ed\u00e9 daifuku se nech\u00e1v\u00e1 odpo\u010d\u00edvat spojem dol\u016f.\n\n\n\nMochi a anko se setk\u00e1vaj\u00ed tak\u00e9 v zenzai\n\n\n\nDaifuku chutn\u00e1 nejl\u00e9pe v den p\u0159\u00edpravy, p\u0159i pokojov\u00e9 teplot\u011b, s \u010dajem matcha nebo jin\u00fdm zelen\u00fdm \u010dajem. V lednici \u0161krob v mochi tuhne a obal tvrdne. Pokud si chcete daifuku uchovat d\u00e9le, zabalte je jednotliv\u011b a zamrazte.\n\n\n\n\n\n\tPrav\u00e9 daifuku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tN\u00e1pl\u01488 vrchovat\u00fdch l\u017eic pasty z \u010derven\u00fdch fazol\u00ed (sladk\u00e9 (anko, p\u0159ibli\u017en\u011b 250 g), p\u0159ipraven\u00e9 p\u0159edem a zcela vychladl\u00e9)T\u011bsto mochi160 g mochiko ((mouka z lepkav\u00e9 r\u00fd\u017ee))180 ml vody, (a trochu nav\u00edc, pokud je t\u011bsto p\u0159\u00edli\u0161 such\u00e9)150 g cukru, (p\u0159id\u00e1van\u00e9ho ve t\u0159ech d\u00e1vk\u00e1ch)Tvarov\u00e1n\u00edBramborov\u00fd \u0161krob ((katakuriko), nebo kuku\u0159i\u010dn\u00fd \u0161krob, na vydatn\u00e9 podsyp\u00e1n\u00ed)\t\n\t\n\t\tN\u00e1pl\u0148 (p\u0159edem)Pastu z \u010derven\u00fdch fazol\u00ed p\u0159ipravte p\u0159edem.Nechte ji \u00fapln\u011b vychladnout.Z pasty z \u010derven\u00fdch fazol\u00ed vytvarujte 8 kuli\u010dek, ka\u017edou z jedn\u00e9 vrchovat\u00e9 l\u017e\u00edce pasty.Kuli\u010dky odlo\u017ete na tal\u00ed\u0159.T\u011bsto mochiMochiko nasypte do sklen\u011bn\u00e9 m\u00edsy nebo jin\u00e9 \u017e\u00e1ruvzdorn\u00e9 n\u00e1doby.P\u0159idejte vodu.D\u016fkladn\u011b prom\u00edchejte.Pokud je t\u011bsto p\u0159\u00edli\u0161 such\u00e9, p\u0159id\u00e1vejte po l\u017e\u00edc\u00edch trochu vody a po ka\u017ed\u00e9m p\u0159id\u00e1n\u00ed prom\u00edchejte.M\u00edsu s t\u011bstem vlo\u017ete do ko\u0161\u00edku parn\u00edho hrnce.Va\u0159te 20 minut v p\u00e1\u0159e.Va\u0159en\u00ed s cukremMochi uva\u0159en\u00e9 v p\u00e1\u0159e p\u0159endejte do rendl\u00edku.Zah\u0159\u00edvejte na st\u0159edn\u00edm a\u017e m\u00edrn\u011bj\u0161\u00edm ohni.P\u0159idejte prvn\u00ed t\u0159etinu cukru.M\u00edchejte, dokud se cukr \u00fapln\u011b nerozpust\u00ed.P\u0159idejte druhou t\u0159etinu cukru.D\u016fkladn\u011b m\u00edchejte, dokud se nerozpust\u00ed.P\u0159idejte posledn\u00ed t\u0159etinu cukru.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed d\u00e1l va\u0159te, dokud se cukr nerozpust\u00ed.Dejte cukru dostatek \u010dasu, aby se d\u016fkladn\u011b rozpustil, ale nenechte ho p\u0159ip\u00e1lit.Tvarov\u00e1n\u00edPlech vydatn\u011b posypte \u0161krobem.Hork\u00e9 mochi p\u0159endejte na plech.Na ka\u017ed\u00e9 daifuku odkrojte kousek mochi (celkem 8).Do kousku mochi zabalte kuli\u010dku pasty z \u010derven\u00fdch fazol\u00ed.Okraje mochi k sob\u011b p\u0159im\u00e1\u010dkn\u011bte, aby se daifuku dob\u0159e uzav\u0159elo.Daifuku polo\u017ete na plech spojem dol\u016f.Stejn\u011b postupujte se zbyl\u00fdm mochi a kuli\u010dkami pasty z \u010derven\u00fdch fazol\u00ed.Daifuku pod\u00e1vejte spojem dol\u016f.\t\n\t\n\t\tMochiko (mouka z lepkav\u00e9 r\u00fd\u017ee) je nezbytn\u00e1 surovina: oby\u010dejn\u00e1 r\u00fd\u017eov\u00e1 mouka mochi nedod\u00e1 pru\u017enou konzistenci. Se\u017eenete ji v obchodech s asijsk\u00fdmi nebo japonsk\u00fdmi potravinami i na internetu.\nCukr p\u0159id\u00e1van\u00fd do rendl\u00edku ve t\u0159ech d\u00e1vk\u00e1ch udr\u017e\u00ed t\u011bsto vl\u00e1\u010dn\u00e9 a m\u011bkk\u00e9 mnohem d\u00e9le ne\u017e u mochi z utlu\u010den\u00e9 r\u00fd\u017ee. Jeho mno\u017estv\u00ed nesni\u017eujte.\nPastu z \u010derven\u00fdch fazol\u00ed m\u016f\u017eete koupit v obchod\u011b s japonsk\u00fdmi potravinami nebo p\u0159ipravit podle dom\u00e1c\u00edho receptu na tomto webu. Hod\u00ed se jak koshian (hladk\u00e1 pasta), tak tsubuan (s kousky).\nBez parn\u00edho hrnce: posta\u010d\u00ed napa\u0159ovac\u00ed ko\u0161\u00edk polo\u017een\u00fd na hrnci s m\u00edrn\u011b vrouc\u00ed vodou a p\u0159ikryt\u00fd pokli\u010dkou.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/206060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=206060"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/206060\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/205763"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=206060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=206060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=206060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}