{"id":206057,"title":"Otantik Daifuku Mochi","modified":"2026-11-14T19:25:47+01:00","plain":"\u0130\u00e7i tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesiyle dolu, \u00fczeri ni\u015fastaya bulanm\u0131\u015f, beyaz ve yumu\u015fac\u0131k bir mochi topu : Japon \u015fekerlemecilerinin shiro daifuku\u2019su, bu kez ev yap\u0131m\u0131.\n\n\n\n\u00d6\u011fleden sonra insan\u0131n hafif\u00e7e ac\u0131kt\u0131\u011f\u0131, can\u0131n\u0131n tatl\u0131 bir \u015fey \u00e7ekti\u011fi ama kek de istemedi\u011fi bir an vard\u0131r. Daifuku tam o ana g\u00f6re\u00a0: \u00fczerindeki ni\u015fastas\u0131yla, parmaklar\u0131n\u0131z\u0131n alt\u0131nda yumu\u015fac\u0131k esneyen k\u00fc\u00e7\u00fck, beyaz bir top. \n\n\n\n\u0130lk lokmada yumu\u015fac\u0131k hamur uzar, ard\u0131ndan yo\u011fun k\u0131vaml\u0131, a\u011f\u0131zda eriyen k\u0131rm\u0131z\u0131 fasulye ezmesine ula\u015f\u0131rs\u0131n\u0131z. Tad\u0131na bakmak i\u00e7in bir tane al\u0131rs\u0131n\u0131z, ikincisi hemen ard\u0131ndan gelir.\n\n\n\nTitre\u015fen dokusuyla bir ba\u015fka Japon tatl\u0131s\u0131 : warabi mochi\n\n\n\nDaifuku Nedir ?\n\n\n\nDaifuku, Japon mutfa\u011f\u0131n\u0131n geleneksel \u015fekerlemelerinden, yani wagashi\u2019lerden biridir ve mitarashi dango ile ayn\u0131 aileye aittir. Yumu\u015fak ve esnek bir yap\u0131\u015fkan pirin\u00e7 hamuru olan mochi ile dolgunun sar\u0131lmas\u0131yla haz\u0131rlan\u0131r. Shiro daifuku, yani \u201c beyaz daifuku \u201d, tatl\u0131 azuki fasulyesi ezmesi anko ile doldurulan sade \u00e7e\u015fididir. \u0130\u00e7inde dondurma bulunan dondurmal\u0131 mochi\u2019lerin aksine oda s\u0131cakl\u0131\u011f\u0131nda yenir.\n\n\n\nDaifuku, \u5927\u798f \u015feklinde yaz\u0131l\u0131r ve \u201c b\u00fcy\u00fck \u015fans \u201d anlam\u0131na gelir. Ad\u0131 \u00e7e\u015fitlerine g\u00f6re de\u011fi\u015fir : ichigo daifuku\u2019nun i\u00e7inde anko ile birlikte b\u00fct\u00fcn bir \u00e7ilek sakl\u0131d\u0131r, mame daifuku\u2019nun ise d\u0131\u015f hamuruna fasulye kat\u0131l\u0131r.\n\n\n\nEdo D\u00f6neminden Bir Tatl\u0131\n\n\n\nDaifuku, Edo d\u00f6neminde (1603-1867) sevilen bir at\u0131\u015ft\u0131rmal\u0131k olarak yayg\u0131nla\u015f\u0131r. Atas\u0131 olan uzura mochi, yani \u201c b\u0131ld\u0131rc\u0131n mochi\u2019si \u201d, ad\u0131n\u0131 oval ve tombul \u015feklinden al\u0131r. Bu ilk \u00e7e\u015fitler, g\u00fcn\u00fcm\u00fcz\u00fcn daifuku\u2019lar\u0131ndan daha b\u00fcy\u00fckt\u00fc ve tuzlu k\u0131rm\u0131z\u0131 fasulyeyle doldurulurdu.\n\n\n\nO zamanlar harabuto mochi, yani \u201c koca g\u00f6bekli mochi \u201d diye an\u0131l\u0131rd\u0131, tok tutan bir at\u0131\u015ft\u0131rmal\u0131kt\u0131. K\u00fc\u00e7\u00fcl\u00fcp tatland\u0131k\u00e7a, iyi talihi ifade eden karakterlerle yaz\u0131lan daifuku ad\u0131n\u0131 ald\u0131.\n\n\n\nAnko, serinletici bir k\u0131rm\u0131z\u0131 fasulye j\u00f6lesi olan mizu y\u014dkan yap\u0131m\u0131nda da kullan\u0131l\u0131r\n\n\n\nGeleneksel mochi, mochitsuki y\u00f6ntemiyle yap\u0131l\u0131r : buharda pi\u015firilen yap\u0131\u015fkan pirin\u00e7, p\u00fcr\u00fczs\u00fcz bir hamur olu\u015fana kadar havanda tokmakla d\u00f6v\u00fcl\u00fcr. Evde ise yap\u0131\u015fkan pirin\u00e7 unu olan mochiko sayesinde bu i\u015fleme gerek kalmaz.\n\n\n\nDaifuku\u2019nun Temel Malzemeleri\n\n\n\n\n\n\n\nD\u0131\u015f hamuru yaln\u0131zca \u00fc\u00e7 malzemeden olu\u015fur : mochiko, su ve \u015feker. Mochiko olmazsa olmazd\u0131r, s\u0131radan pirin\u00e7 unuyla bu uzayan hamuru elde edemezsiniz. Ad\u0131na ra\u011fmen yap\u0131\u015fkan pirin\u00e7 gluten i\u00e7ermez : bu s\u00f6zc\u00fck, pi\u015fti\u011finde ald\u0131\u011f\u0131 yap\u0131\u015fkan dokuyu anlat\u0131r. Mochiko\u2019yu Asya marketlerinde, \u00f6zellikle Japon \u00fcr\u00fcnleri satanlarda bulabilirsiniz.\n\n\n\n\u015eeker de un kadar \u00f6nemlidir. S\u0131cak mochi\u2019ye \u00fc\u00e7 seferde eklenerek d\u0131\u015f hamurun \u00e7ok daha uzun s\u00fcre esnek ve yumu\u015fak kalmas\u0131n\u0131 sa\u011flar. Miktar\u0131 fazla g\u00f6r\u00fcnebilir ama azalt\u0131rsan\u0131z daifuku daha \u00e7abuk sertle\u015fir.\n\n\n\nDolgu i\u00e7in kullan\u0131lan anko evde haz\u0131rlanabilir veya Japon marketlerinden al\u0131nabilir. Bu, dorayaki i\u00e7inde de kullan\u0131lan ezmedir, p\u00fcr\u00fczs\u00fcz \u00e7e\u015fidine koshian, fasulye par\u00e7alar\u0131 i\u00e7eren \u00e7e\u015fidine ise tsubuan denir. \u015eekil verirken kullan\u0131lan patates ni\u015fastas\u0131, yani katakuriko, mochi\u2019nin ellere yap\u0131\u015fmas\u0131n\u0131 \u00f6nler. Yerine rahatl\u0131kla m\u0131s\u0131r ni\u015fastas\u0131 kullanabilirsiniz.\n\n\n\nYumu\u015fak Daifuku \u0130\u00e7in P\u00fcf Noktalar\u0131\n\n\n\n\u0130\u015fin s\u0131rr\u0131 tenceredeki a\u015famada. \u015eekerin her \u00fc\u00e7te birlik k\u0131sm\u0131, bir sonraki eklenmeden \u00f6nce orta-k\u0131s\u0131k ate\u015fte, hamuru yakmadan tamamen erimelidir. Ard\u0131ndan mochi\u2019ye hen\u00fcz s\u0131cakken, bolca unlanm\u0131\u015f bir tepsi \u00fczerinde \u015fekil verilir ve her daifuku, birle\u015fim yeri alta gelecek \u015fekilde dinlendirilir.\n\n\n\nMochi ve anko, zenzai i\u00e7inde de bir araya gelir\n\n\n\nDaifuku, yap\u0131ld\u0131\u011f\u0131 g\u00fcn, oda s\u0131cakl\u0131\u011f\u0131nda, yan\u0131nda matcha veya ba\u015fka bir ye\u015fil \u00e7ayla en lezzetli halindedir. Buzdolab\u0131nda mochi\u2019nin ni\u015fastas\u0131 s\u0131k\u0131la\u015f\u0131r ve d\u0131\u015f hamuru sertle\u015fir. Daha uzun s\u00fcre saklamak i\u00e7in tek tek sar\u0131p dondurun.\n\n\n\n\n\n\tOtantik Daifuku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\u0130\u00e7 Harc\u01318 tepeleme yemek ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi (\u015fekerli (anko, yakla\u015f\u0131k 250 g), \u00f6nceden haz\u0131rlanm\u0131\u015f ve tamamen so\u011futulmu\u015f)Mochi Hamuru160 g mochiko ((yap\u0131\u015fkan pirin\u00e7 unu))180 ml su, (hamur \u00e7ok kuruysa biraz daha)150 g \u015feker, (\u00fc\u00e7 seferde eklenecek)\u015eekil VermePatates ni\u015fastas\u0131 ((katakuriko) veya m\u0131s\u0131r ni\u015fastas\u0131, y\u00fczeye bolca serpmek i\u00e7in)\t\n\t\n\t\t\u0130\u00e7 Harc\u0131 (\u00d6nceden Haz\u0131rlanacak)K\u0131rm\u0131z\u0131 fasulye ezmesini \u00f6nceden haz\u0131rlay\u0131n.Tamamen so\u011fumaya b\u0131rak\u0131n.K\u0131rm\u0131z\u0131 fasulye ezmesinden her biri bir tepeleme yemek ka\u015f\u0131\u011f\u0131 b\u00fcy\u00fckl\u00fc\u011f\u00fcnde 8 top yap\u0131n.Toplar\u0131 bir taba\u011fa al\u0131p kenara ay\u0131r\u0131n.Mochi HamuruMochikoyu cam bir kar\u0131\u015ft\u0131rma kab\u0131na veya \u0131s\u0131ya dayan\u0131kl\u0131 ba\u015fka bir kaba koyun.Suyu ekleyin.\u0130yice kar\u0131\u015ft\u0131r\u0131n.Hamur \u00e7ok kuruysa her seferinde bir yemek ka\u015f\u0131\u011f\u0131 su ekleyin ve her eklemeden sonra kar\u0131\u015ft\u0131r\u0131n.Hamurun bulundu\u011fu kab\u0131 buharl\u0131 pi\u015firicinin sepetine yerle\u015ftirin.Buharda 20 dakika pi\u015firin.\u015eekerle Pi\u015firmeBuharda pi\u015fen mochiyi bir tencereye aktar\u0131n.Orta veya orta-k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n.\u015eekerin ilk \u00fc\u00e7te birlik k\u0131sm\u0131n\u0131 ekleyin.\u015eeker tamamen eriyene kadar kar\u0131\u015ft\u0131r\u0131n.\u015eekerin ikinci \u00fc\u00e7te birlik k\u0131sm\u0131n\u0131 ekleyin.Eriyene kadar iyice kar\u0131\u015ft\u0131r\u0131n.\u015eekerin son \u00fc\u00e7te birlik k\u0131sm\u0131n\u0131 ekleyin.\u015eeker eriyene kadar kar\u0131\u015ft\u0131rarak pi\u015firmeye devam edin.Acele etmeden \u015fekerin iyice erimesini sa\u011flay\u0131n, yanmas\u0131na izin vermeyin.\u015eekil VermeBir tepsiye bolca ni\u015fasta serpin.S\u0131cak mochiyi tepsiye al\u0131n.Her daifuku i\u00e7in bir par\u00e7a olacak \u015fekilde mochiyi kesin (toplam 8 par\u00e7a).Bir k\u0131rm\u0131z\u0131 fasulye ezmesi topunu mochi par\u00e7as\u0131yla sar\u0131n.Daifukuyu iyice kapatmak i\u00e7in mochinin kenarlar\u0131n\u0131 birle\u015ftirip s\u0131k\u0131\u015ft\u0131r\u0131n.Daifukuyu birle\u015fme yeri altta kalacak \u015fekilde tepsiye koyun.Kalan mochi ve k\u0131rm\u0131z\u0131 fasulye ezmesi toplar\u0131yla ayn\u0131 i\u015flemi tekrarlay\u0131n.Daifukular\u0131 birle\u015fme yerleri altta kalacak \u015fekilde servis edin.\t\n\t\n\t\tMochiko (yap\u0131\u015fkan pirin\u00e7 unu) olmazsa olmazd\u0131r: normal pirin\u00e7 unu mochinin esnek dokusunu vermez. Asya veya Japon g\u0131da \u00fcr\u00fcnleri satan ma\u011fazalarda ve internetten bulabilirsiniz.\nTencerede \u00fc\u00e7 seferde eklenen \u015feker, hamurun d\u00f6v\u00fclm\u00fc\u015f pirin\u00e7ten yap\u0131lan mochiye g\u00f6re \u00e7ok daha uzun s\u00fcre esnek ve yumu\u015fak kalmas\u0131n\u0131 sa\u011flar. Miktar\u0131n\u0131 azaltmay\u0131n.\nK\u0131rm\u0131z\u0131 fasulye ezmesini Japon g\u0131da \u00fcr\u00fcnleri satan ma\u011fazalardan alabilir veya sitedeki ev yap\u0131m\u0131 tarifle haz\u0131rlayabilirsiniz. Hem koshian (p\u00fcr\u00fczs\u00fcz) hem de tsubuan (taneli) uygundur.\nBuharl\u0131 pi\u015firiciniz yoksa: hafif\u00e7e kaynayan su dolu bir tencerenin \u00fczerine yerle\u015ftirilen buhar sepeti, kapa\u011f\u0131 kapal\u0131 olarak ayn\u0131 i\u015fi g\u00f6r\u00fcr.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/206057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=206057"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/206057\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/205763"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=206057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=206057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=206057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}