Hello, this is Sato, Ume Concierge at the Kyoto store.
The chill of winter is easing, and with each passing day it feels more like spring.
Today’s featured recipe is Ume Daifuku.
The gentle, refined sweetness of white bean paste pairs beautifully with the rich flavor of ume.
With just a few simple ingredients, you can easily make this spring-inspired treat at home!
【Recipe】（Serves 4 / Cooking time: 20 minutes）
- 3 infused ume
- 70 g shiratamako (glutinous rice flour)
- 120 ml water
- 3 tbsp potato starch (for dusting)
- 100 g white bean paste
- 1 tbsp sugar
1.Finely chop the leftover ume and mash into a paste with a knife.
2.In a heatproof bowl, combine shiratamako, water, and sugar. Mix until no lumps remain.
3.Cover with plastic wrap and microwave at 600W for 1½ minutes. Stir with a spatula until sticky.
Cover again and microwave for another 1½ minutes, then mix until elastic and smooth.
4.Sprinkle potato starch on your work surface. Place the mochi dough from step 3 on it, dust with starch, and cut into 4 equal portions.
5.Wrap each piece with white bean paste and the ume paste from step 1 to form daifuku.
Tip: If wrapping is difficult, first enclose the ume paste inside the white bean paste, then wrap the mochi around it. This makes it easier to shape.
The gentle sweetness of white bean paste combined with the rich ume flavor creates a delightful dessert that brings a touch of spring to your table.