Shio Daifuku (Salt And Bean Mochi Dumplings) Recipe by cookpad.japan
Cooking Instructions 1 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. 2 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. 3 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. 4 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. 5 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. 6 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. 7 Dust off the excess katakuriko with a pastry brush, and the dumplings are done. 8 Pack into a box to make a gift anyone would appreciate. 9 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. 1 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. 1 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. 2 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. 2 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. 3 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. 3 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. 4 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. 4 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. 5 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. 5 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. 6 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. 6 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. 7 Dust off the excess katakuriko with a pastry brush, and the dumplings are done. 7 Dust off the excess katakuriko with a pastry brush, and the dumplings are done. 8 Pack into a box to make a gift anyone would appreciate. 8 Pack into a box to make a gift anyone would appreciate. 9 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. 9 I used this brand of anko and black beans. 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