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

Hello everybody, hope you are having an amazing 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 food recipes. This time, I will make it a bit tasty. 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 current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have 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 Canned kidney beans
  2. Take Sugar (I use light brown sugar)
  3. Make ready Sea salt
  4. Take To make the daifuku mochi:
  5. Take Shiratamako (or Chinese mochiko)
  6. Take Sugar
  7. Prepare Water
  8. Make ready for dusting Katakuriko or cornstarch
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.

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