Recipe of Any-night-of-the-week Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans

Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can have Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans using 8 ingredients and 9 steps. Here is how you can achieve it.

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 closest I could find to adzuki. When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi

Ingredients and spices that need to be Prepare to make Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans:

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

Instructions to make 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.

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So that's going to wrap it up with this exceptional food Easiest Way to Prepare Perfect Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!