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, or (literally "great luck"), is a wagashi, (a type of Japanese confection) consisting of a small round mochi (a 
Daifuku comes in many varieties. The most common are white, pale green, or pale pink-colored mochi filled with anko. Daifuku are approximately 4 cm (1.5 in) in diameter. Nearly all daifuku are covered in a fine layer of rice flour (rice starch),
Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Some are covered with
glutinous rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
cake) stuffed with a sweet filling, most commonly '' anko'', (a sweetened red bean paste made from azuki bean
''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ...
s). Daifuku is a popular wagashi in Japan and is often served with green tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since the ...
.
Daifuku comes in many varieties. The most common are white, pale green, or pale pink-colored mochi filled with anko. Daifuku are approximately 4 cm (1.5 in) in diameter. Nearly all daifuku are covered in a fine layer of rice flour (rice starch), corn starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
, or potato starch to keep them from sticking to each other or to the fingers. Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave.
History
Daifuku was originally called (belly thick rice cake) because of its filling's nature. Later, the name was changed to (big belly rice cake). Since the pronunciations of (belly) and (luck) are the same in Japanese, the name was further changed to (great luck rice cake), a bringer of good luck. By the end of the 18th century, daifuku were gaining popularity, and people began eating them toasted. They were also used for gifts in ceremonial occasions.Varieties
Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Some are covered with confectioner's sugar
Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, ...
or cocoa powder
Cocoa may refer to:
Chocolate
* Chocolate
* ''Theobroma cacao'', the cocoa tree
* Cocoa bean, seed of ''Theobroma cacao''
* Chocolate liquor, or cocoa liquor, pure, liquid chocolate extracted from the cocoa bean, including both cocoa butter and ...
.
;
: A version made with , which is mochi flavored with mugwort.
;
: A version where azuki bean
''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ...
s or soybeans
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu and ...
are mixed into mochi and/or azuki sweetfilling.
;
: A version which contains unsweetened anko filling; it has a mild salty taste.
;
: A version made with , which is mochi mixed with Foxtail millet
Foxtail millet, scientific name ''Setaria italica'' (synonym ''Panicum italicum'' L.), is an annual grass grown for human food. It is the second-most widely planted species of millet, and the most grown millet species in Asia. The oldest evidenc ...
.
;
: A variation containing strawberry
The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...
and sweet filling, most commonly anko, inside a small round mochi. Creams are sometimes used for sweet filling. Because it contains strawberry, it is usually eaten during the springtime. It was invented in the 1980s. Many patisseries claim to have invented the confection, so its exact origin is vague.
;
: A version which contains sweetened Japanese apricot
''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, lon ...
instead of azuki sweetfilling.
;
: A version which contains coffee flavored sweetfilling.
;
: A version which contains puréed, sweetened chestnuts (Mont Blanc cream) instead of azuki sweetfilling.
;
: A version which contains crème caramel (プリン) instead of azuki sweetfilling.
;
:A version which contains ice cream instead of azuki sweetfilling.
See also
*Nuomizi
''Lo mai chi'', known in Mandarin as ''nuomici'', is a type of Chinese bakery, Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas.It is also referred to as glutinous ...
* – A brand name of mochi ice cream made by the company Lotte.
References
External links
* {{Glutinous rice dishes Glutinous rice dishes Wagashi