Black Sesame Daifuku Mochi
extract of history from http://www.answers.com/ =
Daifuku were originally called Harabuto mochi (腹太餅, Harabuto mochi?) (belly thick rice cake) because of its filling nature. It is considered the ugliest of all the Wagashi, and is therefore called a "Polar Bear Poop." Later the name was changed to Daifuku mochi (大腹餅, Daifuku mochi?) (big belly rice cake). Since the pronunciation of Fuku (腹, Fuku?) (belly) and Fuku (福, Fuku?) (luck) is the same in Japanese, the name was further changed to Daifuku mochi (大福餅, Daifuku mochi?) (great luck rice cake), a bringer of good luck.
Interesting information indeed. And looking at my end product made earlier after reading the above history got me pondering if the title of this blog should be amended.
Having quite a fair amount of 'koh fen' in the kitchen cabinet nudged me to get my hands to do something about it before it expires next year. Then again, the thought of it laying and taking space somehow 'bothers' the mind.
Jotted a receipe from a cooking book some time back but cant remember exactly the original source. And with only black sesame paste available in the fridge, then lets make it Black Sesame Daifuku Mochi, well, the modified version.
The receipe actually states to knead the koh fen and margarine and lotus seed paste (i changed it to black sesame seed paste) and icing sugar and water into smooth dough and shape into desired shapes. So that differs from the wrapping thats was supposedly the more traditional and correct method. I highly recommend those interested in making mochis to check out LeeLee's blogsite. Hers looks great.
My end products resembles brownie topped with icing sugar, or jelly with icing sugar from a distance. Then again, when comparing this receipe with the snowskin mooncakes receipe, its practically the same.
Well, at least, I have used up some koh fen for this making. 500grams of koh fen more to go.