In mid-June, I usually shop at an online supermarket, but this time, I decided to take a walk to a nearest market.
Although I headed to the fruit section, the slightly expensive fruits were unfortunately out of my budget. Feeling a bit disappointed, I wandered over to the bargain section and found perfectly ripe American cherries. I couldn’t resist buying them!
Enjoyed a few cherries as they were, but then I thought, why not make Fruit Daifuku?
First, I needed to pit the cherries, thinking about the texture when eaten. I couldn’t find the tool I usually use, so I referred to this method:
How to Pit Cherries
For the Fruit Daifuku recipe, I referred to this:
Fruit Daifuku Recipe
Using this recipe, I made six cherry Daifuku.
*Note: Adjust the amount of white bean paste to your preference.
Since the white bean paste was a bit sticky, I microwaved it gradually to reduce the moisture content. Then, I shaped the paste into balls and wrapped the cherries. I quickly finished the rest, so unfortunately, I don’t have any photos of the process.
Here is one of the completed daifuku! For a first try, not bad, right?
I messed up the cut, and the cherry ended up on one side…
Since the gyuhi (mochi) is warm when freshly made, let it cool a bit before enjoying it. The chewy gyuhi and the juicy cherry are a perfect combination.
BTW, any leftover white bean paste can be stored in the freezer. Hope I have a time to make another Wagashi near future.