Shio-Daifuku (Salt and Bean Mochi Dumplings).
You can cook Shio-Daifuku (Salt and Bean Mochi Dumplings) using 8 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Shio-Daifuku (Salt and Bean Mochi Dumplings)
- Prepare 80 grams of ◆Shiratamako.
- You need 20 grams of ◆Joshinko (or just Shiratamako).
- It’s 60 grams of ◆Sugar.
- You need 3/4 tsp of ◆Salt.
- Prepare 150 ml of Water.
- You need 1 of Katakuriko.
- You need 180 grams of Anko (I used tsubu-an).
- You need 1 of as much (to taste) Cooked black soybeans.
Shio-Daifuku (Salt and Bean Mochi Dumplings) step by step
- Divide the anko into 20 g portions (this amount is easy to wrap). It'll get your hands messy, so use a spoon. Refrigerate until use..
- Put the ◆ ingredients in a microwave-safe bowl (I used a white container, so it might be a bit difficult to tell what's going on). Add water, and mix until there are no lumps and it's smooth..
- Microwave for 1 minute 40 seconds at 600 Q. Take it out, and mix carefully with a moistened spatula. Microwave for another 40 seconds at 600 W..
- Take it out of the microwave, and mix again with a spatula. When the dough is shiny, place it on a plastic wrap-lined work surface dusted with katakuriko..
- Dust the top of the mochi with more katakuriko (the dough will be very hot, so be careful). Spread out the dough, and divide into 9 portions..
- Mix the black beans into each ball of dough. Flatten the dough into circles, and wrap around the bean paste balls If the dough is sticky, dust with katakuriko..
- Dust off the excess katakuriko with a pastry brush, and the dumplings are done..
- Pack into a box to make a gift anyone would appreciate..
- I used this brand of anko and black beans. The anko (on the right) is from a 100 yen shop. The black beans (left) are actually red 'kanoko' beans..