Method for preparing double-filling pineapple daifuku

Abstract

A method is provided for preparing double-filling pineapple daifuku, which mainly includes, in sequence from center to outside, a first internal layer, a second internal layer enclosing the first internal layer, and an external layer enclosing the second internal layer. The first internal layer includes a pineapple filling that includes, in a part thereof, fruit pulp and is of a sticky form. The second internal layer includes a vegetable/fruit filling made of banana, mango, coconut, or taro. The external layer includes a mochi skin formed of a soft sticky rice-based material. The external layer is wrapped, with a predetermined thickness, around the second internal layer, so that the double-filling pineapple daifuku exhibits multiple flavors. The pineapple filling and the vegetable/fruit filling of the first and second internal layers create a soft and loose multilayered mouthfeel, presenting a new flavor of double fillings to thereby enhance the product value of daifuku.

Dependencies are inferred from the claim text.