Sweets are always an intriguing topic when it comes to Japanese culture as their version of sweets are typically a perfect balance of delicate and sweet. Kikufuku is a perfect example of one of the treats that have delicate yet sweet features. If you've ever tasted daifuku mochi, a sweet rice cake that is even softer than a marshmallow and very stretchy with a cream filling, similar to a custard doughnut, you’ll definitely fall in love with Kikufuku.
First, let's introduce daifuku mochi. Daifuku mochi basically shares the same type of composition with a custard doughnut. A custard doughnut has an outer layer made from all-purpose flour or refined wheat, while a daifuku mochi’s outer layer is made from glutinous rice flour. The filling of a custard doughnut is made from a mixture of milk, cream, and eggs for starters, while daifuku mochi’s filling is traditionally made from red bean paste.
Making sweets from beans may be an out of the box concept for western sweets but Asia has many regions that capitalize on various types of beans such as red beans, black beans, etc. and you simply must taste it to know how delicious it is. Daifuku mochi is a treat that you will find everywhere in Japan due to its popularity and once you try it, you'll definitely want to take some home with you for loved ones and probably stock up for yourself.
Kikufuku's main difference to daifuku mochi is that its texture stays soft in cold temperatures and rather than just having a bean paste filling, kikufuku has both cream and bean paste filling. If you’re in Sendai city in Miyagi Prefecture, then you cannot miss the opportunity to get kikufuku. What is even more exciting is that the Japanese are always finding ways to develop traditional recipes and you may find different types of mochi or kikufuku that will become your new favourite snack.