{"id":206059,"title":"Daifuku mochi autentice","modified":"2026-11-14T19:25:50+01:00","plain":"O bil\u0103 de mochi alb\u0103, moale \u0219i pudrat\u0103, umplut\u0103 cu past\u0103 dulce de fasole ro\u0219ie : shiro daifuku din cofet\u0103riile japoneze, preg\u0103tit acas\u0103.\n\n\n\nExist\u0103 acel moment de dup\u0103-amiaz\u0103 c\u00e2nd \u021bi se face pu\u021bin foame \u0219i ai poft\u0103 de ceva dulce, dar nu chiar de o pr\u0103jitur\u0103. Daifuku vine la fix\u00a0: o bil\u0103 mic\u0103, alb\u0103, \u00eenc\u0103 pudrat\u0103 cu amidon, care cedeaz\u0103 la ap\u0103sarea degetelor. \n\n\n\nLa prima \u00eembuc\u0103tur\u0103, \u00eenveli\u0219ul se \u00eentinde, fraged \u0219i moale, apoi dai de pasta de fasole ro\u0219ie, dens\u0103, care se tope\u0219te \u00een gur\u0103. Iei una ca s\u0103 gu\u0219ti, iar a doua urmeaz\u0103 imediat.\n\n\n\nUn alt dulce japonez cu textur\u0103 tremur\u0103toare : warabi mochi\n\n\n\nCe este daifuku ?\n\n\n\nDaifuku este un wagashi, un dulce tradi\u021bional din buc\u0103t\u0103ria japonez\u0103, din aceea\u0219i familie cu mitarashi dango. Este alc\u0103tuit dintr-un \u00eenveli\u0219 de mochi, un aluat de orez glutinos moale \u0219i elastic, care \u00eenchide \u00een interior o umplutur\u0103. Shiro daifuku, \u201e daifuku alb \u201d, este varianta simpl\u0103, umplut\u0103 cu anko, pasta dulce de fasole azuki. Se m\u0103n\u00e2nc\u0103 la temperatura camerei, spre deosebire de mochi cu \u00eenghe\u021bat\u0103, umplute cu \u00eenghe\u021bat\u0103.\n\n\n\nDaifuku se scrie \u5927\u798f \u0219i \u00eenseamn\u0103 \u201e mare noroc \u201d. Numele are mai multe variante : ichigo daifuku ascunde o c\u0103p\u0219un\u0103 \u00eentreag\u0103 al\u0103turi de anko, iar mame daifuku are boabe de fasole \u00een \u00eenveli\u0219.\n\n\n\nUn dulce din perioada Edo\n\n\n\nDaifuku se r\u0103sp\u00e2nde\u0219te \u00een perioada Edo (1603-1867) ca gustare popular\u0103. Precursorul s\u0103u, uzura mochi, \u201e mochi prepeli\u021b\u0103 \u201d, \u00ee\u0219i datora numele formei ovale \u0219i dolofane. Aceste prime variante erau mai mari dec\u00e2t daifuku de ast\u0103zi \u0219i umplute cu fasole ro\u0219ie s\u0103rat\u0103.\n\n\n\nPe atunci se numea harabuto mochi, \u201e mochi cu burta mare \u201d, o gustare s\u0103\u021bioas\u0103. Pe m\u0103sur\u0103 ce a devenit mai mic \u0219i mai dulce, a primit numele de daifuku, scris cu caracterele care desemneaz\u0103 norocul.\n\n\n\nAnko se reg\u0103se\u0219te \u0219i \u00een mizu y\u014dkan, un jeleu r\u0103coritor din fasole ro\u0219ie\n\n\n\nMochi tradi\u021bional se prepar\u0103 prin mochitsuki : orezul glutinos g\u0103tit la abur se bate cu un ciocan de lemn \u00eentr-un mojar p\u00e2n\u0103 se formeaz\u0103 un aluat omogen. Acas\u0103, mochiko, o f\u0103in\u0103 de orez glutinos, permite omiterea acestui proces.\n\n\n\nIngredientele principale pentru daifuku\n\n\n\n\n\n\n\n\u00cenveli\u0219ul se face din trei ingrediente : mochiko, ap\u0103 \u0219i zah\u0103r. Mochiko este indispensabil\u0103, f\u0103ina de orez obi\u0219nuit\u0103 nu d\u0103 acest aluat care se \u00eentinde. \u00cen ciuda numelui, orezul glutinos nu con\u021bine gluten : cuv\u00e2ntul descrie textura sa lipicioas\u0103 dup\u0103 g\u0103tire. G\u0103se\u0219ti mochiko \u00een magazinele alimentare asiatice, mai ales \u00een cele japoneze.\n\n\n\nZah\u0103rul conteaz\u0103 la fel de mult ca f\u0103ina. \u00cencorporat \u00een trei tran\u0219e \u00een mochi fierbinte, p\u0103streaz\u0103 \u00eenveli\u0219ul elastic \u0219i moale mult mai mult timp. Cantitatea pare generoas\u0103, dar dac\u0103 o reduci, daifuku se \u00eent\u0103re\u0219te mai repede.\n\n\n\nPasta anko pentru umplutur\u0103 se prepar\u0103 acas\u0103 sau se cump\u0103r\u0103 din magazinele alimentare japoneze. Este aceea\u0219i past\u0103 ca \u00een dorayaki, \u00een varianta fin\u0103, koshian, sau cu buc\u0103\u021bele de fasole, tsubuan. La modelare, amidonul de cartofi, katakuriko, \u00eempiedic\u0103 aluatul mochi s\u0103 se lipeasc\u0103 de m\u00e2ini. Amidonul de porumb \u00eel \u00eenlocuie\u0219te f\u0103r\u0103 probleme.\n\n\n\nSfaturi tehnice pentru daifuku moi\n\n\n\nTotul se decide \u00een crati\u021b\u0103. Fiecare treime din zah\u0103r trebuie s\u0103 se topeasc\u0103 complet \u00eenainte de ad\u0103ugarea urm\u0103toarei, la foc mediu spre mic, f\u0103r\u0103 ca aluatul s\u0103 se ard\u0103. Mochi se modeleaz\u0103 apoi c\u00e2t este \u00eenc\u0103 fierbinte, pe o tav\u0103 pres\u0103rat\u0103 din bel\u0219ug cu f\u0103in\u0103, iar fiecare daifuku se a\u0219az\u0103 cu \u00eembinarea \u00een jos.\n\n\n\nMochi \u0219i anko se reg\u0103sesc \u0219i \u00een zenzai\n\n\n\nDaifuku este mai bun \u00een ziua prepar\u0103rii, la temperatura camerei, al\u0103turi de un matcha sau de un alt ceai verde. \u00cen frigider, amidonul din mochi devine mai ferm, iar \u00eenveli\u0219ul se \u00eent\u0103re\u0219te. Ca s\u0103 le p\u0103strezi mai mult timp, ambaleaz\u0103-le individual \u0219i congeleaz\u0103-le.\n\n\n\n\n\n\tDaifuku autentice\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tUmplutur\u01038 linguri cu v\u00e2rf de past\u0103 de fasole ro\u0219ie (\u00eendulcit\u0103 (anko, aproximativ 250 g), preg\u0103tit\u0103 din timp \u0219i r\u0103cit\u0103 complet)Aluat de mochi160 g de mochiko ((f\u0103in\u0103 de orez glutinos))180 ml de ap\u0103, (plus pu\u021bin\u0103 dac\u0103 aluatul este prea uscat)150 g de zah\u0103r, (ad\u0103ugat \u00een trei tran\u0219e)ModelareAmidon de cartofi ((katakuriko), sau amidon de porumb, pentru pudrat din bel\u0219ug)\t\n\t\n\t\tUmplutur\u0103 (din timp)Preg\u0103te\u0219te pasta de fasole ro\u0219ie din timp.Las-o s\u0103 se r\u0103ceasc\u0103 complet.Modeleaz\u0103 8 bile din pasta de fasole ro\u0219ie, fiecare dintr-o lingur\u0103 cu v\u00e2rf de past\u0103.Pune bilele deoparte pe o farfurie.Aluat de mochiPune f\u0103ina mochiko \u00eentr-un bol de sticl\u0103, sau \u00eentr-un alt vas termorezistent.Adaug\u0103 apa.Amestec\u0103 bine.Dac\u0103 aluatul este prea uscat, adaug\u0103 pu\u021bin\u0103 ap\u0103, c\u00e2te o lingur\u0103 pe r\u00e2nd, amestec\u00e2nd dup\u0103 fiecare ad\u0103ugare.A\u0219az\u0103 bolul cu aluat \u00een co\u0219ul unui aparat de g\u0103tit la aburi.G\u0103te\u0219te la aburi timp de 20 de minute.G\u0103tire cu zah\u0103rTransfer\u0103 aluatul de mochi g\u0103tit la aburi \u00eentr-o crati\u021b\u0103.\u00cenc\u0103lze\u0219te la foc mediu spre mic.Adaug\u0103 prima treime din zah\u0103r.Amestec\u0103 p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103 complet.Adaug\u0103 a doua treime din zah\u0103r.Amestec\u0103 bine p\u00e2n\u0103 se dizolv\u0103.Adaug\u0103 ultima treime din zah\u0103r.Continu\u0103 s\u0103 g\u0103te\u0219ti, amestec\u00e2nd p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103.Ai r\u0103bdare s\u0103 se topeasc\u0103 bine zah\u0103rul, f\u0103r\u0103 s\u0103-l la\u0219i s\u0103 se ard\u0103.ModelarePudreaz\u0103 o tav\u0103 cu amidon din bel\u0219ug.Pune aluatul de mochi fierbinte pe tav\u0103.Taie c\u00e2te o bucat\u0103 de mochi pentru fiecare daifuku (8 \u00een total).\u00cenvele\u0219te o bil\u0103 de past\u0103 de fasole ro\u0219ie \u00een bucata de mochi.Lipe\u0219te marginile aluatului de mochi prin ciupire, pentru a \u00eenchide bine daifuku.A\u0219az\u0103 daifuku pe tav\u0103, cu \u00eembinarea \u00een jos.Repet\u0103 cu restul aluatului de mochi \u0219i al bilelor de past\u0103 de fasole ro\u0219ie.Serve\u0219te daifuku cu \u00eembinarea \u00een jos.\t\n\t\n\t\tMochiko (f\u0103ina de orez glutinos) este indispensabil\u0103 : f\u0103ina de orez obi\u0219nuit\u0103 nu ofer\u0103 textura elastic\u0103 a aluatului de mochi. O g\u0103se\u0219ti \u00een magazinele cu produse asiatice sau japoneze \u0219i online.\nZah\u0103rul, ad\u0103ugat \u00een trei tran\u0219e \u00een crati\u021b\u0103, p\u0103streaz\u0103 aluatul suplu \u0219i moale mult mai mult timp dec\u00e2t \u00een cazul unui mochi din orez pisat. Nu reduce cantitatea.\nPo\u021bi cump\u0103ra pasta de fasole ro\u0219ie din magazinele cu produse japoneze, sau o po\u021bi preg\u0103ti dup\u0103 re\u021beta de cas\u0103 de pe site. At\u00e2t koshian (fin\u0103), c\u00e2t \u0219i tsubuan (cu buc\u0103\u021bele) sunt potrivite.\nF\u0103r\u0103 aparat de g\u0103tit la aburi : un co\u0219 pentru g\u0103tit la aburi a\u0219ezat pe o crati\u021b\u0103 cu ap\u0103 care fierbe molcom, cu capacul pus, este suficient.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=206059"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206059\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/205763"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=206059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=206059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=206059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}