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

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Before you jump to Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

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We hope you got benefit from reading it, now let's go back to daifuku (mochi dumplings) with tsubu-an-like canned kidney beans recipe. To cook daifuku (mochi dumplings) with tsubu-an-like canned kidney beans you need 8 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare 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. Use 1 of Sea salt.
4. Take of To make the daifuku mochi:.
5. Use 60 grams of Shiratamako (or Chinese mochiko).
6. Provide 60 grams of Sugar.
7. Take 120 grams of Water.
8. Provide 1 of 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..

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