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

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, daifuku (mochi dumplings) with tsubu-an-like canned kidney beans. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook daifuku (mochi dumplings) with tsubu-an-like canned kidney beans using 8 ingredients and 9 steps. Here is how you can achieve that.

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

So that’s going to wrap it up for this special food daifuku (mochi dumplings) with tsubu-an-like canned kidney beans recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!