3/06/2011

Strawberry Chocolate Tofu Daifuku



Happy girls's day!!!!
3/3 is a girl's day in Japan.
Find out more in this article.

To celebrate the day, I made strawberry daifuku with tofu and cashew chocolate.
All you need is tofu and potato starch to make mochi. No need to buy mochi flour! Easier and healthier. Potato starch is a very useful ingredient, giving a springy,chewy and glutinous texture like mochi.



For the tofu mochi
1pack silken tofu
1cup potato starch
1/4cup sugar
1tbs(ish) potato starch for dusting

For the filling
strawberries
cashew chocolate creme (recipe below)

1.Add tofu, sugar and potato starch to a blender and blend until smooth.
2.Microwave for about 2 mins. Remove from the microwave and stir. Place back in the microwave for about 1-2 mins. If it looks still raw, heat a little bit more.
3. Coat a cutting board with potato starch.
4. Cut the dough into 4-5 pieces.
5. Roll out a piece of the dough on the cutting board with wet hands.(it's hot so be careful!)
6. wrap the filling and press the edges together.
7. Dust with potato starch.




Cashew chocolate
1cup whole raw cashews
cold water
1tbs cocoa powder
1tbs sugar
1tbs honey

Rinse the cashews very well.
Add cold water to cover them.
Refrigerate for more than 10 hours.
Drain the cashews and place them in a blender with other ingredients and blend until smooth.

3 comments:

  1. This looks amazing! Sorry to comment on an older post, but I was hoping you could tell me what size your 'pack' of tofu is? Here in Australia we can buy silken tofu in packs ranging from 250g to 750g, with everything in between!

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    2. It was 325g! I forgot to mention, but I used a Japanese measuring cup,so potato starch is about 80g..

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