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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, daifuku (mochi dumplings) with tsubu-an-like canned kidney beans. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans is something that I have loved my entire life.

Great recipe for Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans. Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the.

To get started with this recipe, we must prepare a few components. 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.

The ingredients needed to make Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans:
  1. Prepare 1 can Canned kidney beans
  2. Get 200 grams Sugar (I use light brown sugar)
  3. Take 1 Sea salt
  4. Get To make the daifuku mochi:
  5. Prepare 60 grams Shiratamako (or Chinese mochiko)
  6. Take 60 grams Sugar
  7. Prepare 120 grams Water
  8. Take 1 for dusting Katakuriko or cornstarch

Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans. Daifuku is a very popular Wagashi in Japan. Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan, 白餡). There are also mochi which is colored and flavored with kinako (soy bean flour), yomogi (Japanese mugwort), matcha green tea powder, or a touch of red food coloring.

Instructions to make Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans:
  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.

Red bean filling has usually two types: koshian (fine texture) and tsubuan (coarse texture). Yes, technically, it should be possible to freeze daifuku mochi with anko paste but without apstrawberries inside, because I know the mochi skin freeze well, and anko paste, too. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. I used this to make mochi and red bean pancakes.

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