Recipe: Perfect Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans

Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans. 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. I've previously shared Strawberry Daifuku recipe on Just One Cookbook, which includes a whole strawberry inside a mochi surrounded by anko.

People like us living outside Japan may not have such access to this delicious dessert, however, once again, we can make it at home! Daifuku, AKA Daifuku Mochi, is a type of Japanese sweet usually served with green tea. It's a popular Japanese snack usually served with green tea. You can cook Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans using 8 ingredients and 9 steps. Here is how you achieve it.

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

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

Daifuku is most commonly filled with red bean paste, but You can also make mochi with shiratamako or mochiko (glutinous rice/sweet rice flour). 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.

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

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..

You can dust your hands with some cornstarch to help prevent burns. The mochi is now ready to be shaped and served. Tsubu-an (a type of sweet azuki red bean paste with skin). How to Make Dango (Japanese Sweet Dumplings: Mitarashi and Anko Red Bean Paste Recipe) Daifukumochi (大福餅), or Daifuku (大福) (literally "great luck"), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.

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