Recipe of Ultimate Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Recipe. A popular Japanese sweet, Daifuku is a small round mochi stuffed with sweet red bean paste. You can quickly steam mochi on stovetop or in the microwave.

You can cook Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans

1. You need 1 can of Canned kidney beans.
2. It’s 200 grams of Sugar (I use light brown sugar).
3. Make ready 1 of Sea salt.
4. You need of To make the daifuku mochi:.
5. Take 60 grams of Shiratamako (or Chinese mochiko).
6. You need 60 grams of Sugar.
7. It’s 120 grams of Water.
8. Prepare 1 of for dusting Katakuriko or cornstarch.

Daifuku, AKA Daifuku Mochi, is a type of Japanese sweet usually served with green tea.Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan).It takes quite a bit of time to make mochi from scratch.You can also make mochi with shiratamako or.

Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans step by step

1. If the canned kidney beans don't contain additives or any other ingredient besides salt, combine the entire contents of the can with the sugar in a pot and bring to a boil. Otherwise, discard the liquid, add 1 tablespoon of water, and boil with the sugar..
2. When you can see the bottom of the pot, as shown in the photo, add the salt. Depending on the brand, the beans may already be salted, so adjust to taste. I prefer it on the salty side..
3. Since this the beans will be too large, cut them with kitchen scissors. You may also use a food processor, but it can be cumbersome to clean and the paste may stick to the sides..
4. The paste may be runnier than traditional an paste, but it should thicken once it is chilled. I let it sit overnight in the refrigerator..
5. To prepare the daifuku mochi: Combine the shiratamako and sugar in a heat-resistant dish. Gradually add the water little by little, and mix well..
6. Cover in plastic wrap, microwave for 2 minutes, mix, then microwave again for 1 minute. If it still hasn't become translucent, microwave for 1 more minute..
7. When mixing, use a wet spatula. Place the daifuku mochi on a dusted work surface, flatten it out, and divide it into 4-6 equal pieces with a wet knife..
8. Roll each piece into a ball, flatten, then spoon out equal portions of the an paste and wrap them with the dough. Press down on the seam to seal, dust with plenty of katakuriko, and they're ready to serve..
9. Shiratamako can be found as "mochiko" or "glutinous rice flour (imported from Thailand), or "sticky rice flour" in Asian specialty food shops..

Daifuku Mochi is rice cake with Anko, sweet red bean paste, inside.Daifuku Mochi is one of the most traditional but very popular Japanese sweets.Combine Flour, Sugar, Salt and Water and mix well.

Adzuki bean is the traditional daifuku mochi filling (Daifuku mochi is mochi that's been filled with a sweet filling, like a mochi dumpling, basically) but really, you could fill these with just about anything, from fresh fruit to flavored custard to ice cream.This red bean mochi recipe also includes sugar-free option and is made on the stovetop.Cook while stirring until a thick dough-like mouldable paste is formed.If the mixture is too sticky while stirring Soft delicate mochi balls filled with sweet adzuki or red bean paste make a delicious dessert or snack.I love Mochi Sweet like Daifuku, which is small round mochi stuffed with sweet red bean paste. · Rice Crackers an easy homemade healthy gluten-free cracker you can make with just leftover rice, and spices.