1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/정통 다이후쿠 모찌 (찹쌀떡)rich600338<blockquote class="wp-embedded-content" data-secret="O4rrbBYx1w"><a href="https://marcwiner.com/ko/daifuku/">정통 다이후쿠 모찌 (찹쌀떡)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/daifuku/embed/#?secret=O4rrbBYx1w" width="600" height="338" title="“정통 다이후쿠 모찌 (찹쌀떡)” — Marc Winer" data-secret="O4rrbBYx1w" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/11/Daifuku-en-tete-750x563.jpg600450달콤한 팥소를 넣고 전분 가루를 묻힌 하얗고 말랑한 모찌 : 일본 화과자점의 시로 다이후쿠를 집에서 만듭니다.https://marcwiner.com/ko/daifuku/ko정통 다이후쿠 모찌 (찹쌀떡)일식디저트3030608개8 수북한 큰술 팥앙금 (설탕을 넣은 앙코(약 250 그램), 미리 만들어 완전히 식힌 것)160 그램 모치코 ((찹쌀가루))180 밀리리터 물, (반죽이 너무 되면 조금 더 준비)150 그램 설탕, (세 번에 나누어 넣기)감자전분 ((가타쿠리코), 또는 옥수수전분, 덧가루로 넉넉히 사용)27https://marcwiner.com/wp-content/uploads/2026/11/Daifuku-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400