Bry's Daifuku (Japanese Recipe: Azuki Filled Sweet Mochi) Vegan Recipe by brysakura
Cooking Instructions 1 hour 1 For the filling cook the beans with the water till tender. Use a mixer to make a paste. Put back in pot and add the rest of the ingredients. Cook until its a firm paste. Divide in 16 parts end cover. 2 Mix dry ingredients for the mochi paste and add water. (Add a bit of food coloring if you want) Then steam until is cooked. The color changes from withe to super light brown. 3 Pound the mochi 100 times in the bowl. Add the starch to a surface and put al the mochi there. Cut in 16 parts and cover with film. 4 Put starch in your hands. Be aware that this is super sticky, that's why you need to put starch in your hands. Fill the mochi with the azuki paste. 1 For the filling cook the beans with the water till tender. Use a mixer to make a paste. Put back in pot and add the rest of the ingredients. Cook until its a firm paste. Divide in 16 parts end cover. 1 For the filling cook the beans with the water till tender. Use a mixer to make a paste. Put back in pot and add the rest of the ingredients. Cook until its a firm paste. Divide in 16 parts end cover. 2 Mix dry ingredients for the mochi paste and add water. (Add a bit of food coloring if you want) Then steam until is cooked. The color changes from withe to super light brown. 2 Mix dry ingredients for the mochi paste and add water. (Add a bit of food coloring if you want) Then steam until is cooked. The color changes from withe to super light brown. 3 Pound the mochi 100 times in the bowl. Add the starch to a surface and put al the mochi there. Cut in 16 parts and cover with film. 3 Pound the mochi 100 times in the bowl. Add the starch to a surface and put al the mochi there. Cut in 16 parts and cover with film. 4 Put starch in your hands. Be aware that this is super sticky, that's why you need to put starch in your hands. Fill the mochi with the azuki paste. 4 Put starch in your hands. Be aware that this is super sticky, that's why you need to put starch in your hands. Fill the mochi with the azuki paste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot easy cheesy chicken and rice Blueberry and Cream Cheese Baked French Toast Cheesecake Cupcakes! Little Devil's Chocolate Bundt Cake Egg Salad Lettuce Wraps Crockpot easy cheesy chicken and rice Blueberry and Cream Cheese Baked French Toast Cheesecake Cupcakes! Little Devil's Chocolate Bundt Cake Egg Salad Lettuce Wraps Cracked Pepper Balsamic Sirloin Tips Detox Water Crispy Mint Brownies 👀 Garlic toast chicken sandwich Tangy Meatloaf Almond Butter Scones Egg Salad Lettuce Wraps Rosemary garlic squash Mint Chocolate Chip Cupcakes Sunny Sunday Salad Cracked Pepper Balsamic Sirloin Tips Detox Water Crispy Mint Brownies 👀 Garlic toast chicken sandwich Tangy Meatloaf Almond Butter Scones Egg Salad Lettuce Wraps Rosemary garlic squash Mint Chocolate Chip Cupcakes Sunny Sunday Salad