Easy Daifuku With Leftover Mochi! Recipe by cookpad.japan
Cooking Instructions 1 Spread the adzuki beans evenly in a microwave-safe dish and microwave uncovered at 600W for 5 minutes (until it looks like a honeycomb like in the picture above). Mix well to reduce excess moisture. If it's still watery, microwave again. Separate into 6 parts. 2 In a microwave-safe bowl, combine the cut mochi and teaspoon of water and microwave at 600W for 3 minutes (until it somewhat expands). Once the mochi is soft, add sugar, wet a rolling pin, and use it to pound the mochi in the bowl (in a motion as if folding the mochi at the bottom to the top). 3 Continue this until it comes together in a ball. 4 Coat your hands lightly in katakuriko. Divide the mochi into 6 portions and roll into balls. Take one ball and flatten, then wrap around one portion of adzuki. (The one in the picture is a bit too thick.) Completely cover the bean paste and tightly squeeze the mochi so that it doesn't fall apart. 5 Serve before they harden. They should be fine up to about an hour. Of course, if they get too hard to eat, you can try baking them. 1 Spread the adzuki beans evenly in a microwave-safe dish and microwave uncovered at 600W for 5 minutes (until it looks like a honeycomb like in the picture above). Mix well to reduce excess moisture. If it's still watery, microwave again. Separate into 6 parts. 1 Spread the adzuki beans evenly in a microwave-safe dish and microwave uncovered at 600W for 5 minutes (until it looks like a honeycomb like in the picture above). Mix well to reduce excess moisture. If it's still watery, microwave again. Separate into 6 parts. 2 In a microwave-safe bowl, combine the cut mochi and teaspoon of water and microwave at 600W for 3 minutes (until it somewhat expands). Once the mochi is soft, add sugar, wet a rolling pin, and use it to pound the mochi in the bowl (in a motion as if folding the mochi at the bottom to the top). 2 In a microwave-safe bowl, combine the cut mochi and teaspoon of water and microwave at 600W for 3 minutes (until it somewhat expands). Once the mochi is soft, add sugar, wet a rolling pin, and use it to pound the mochi in the bowl (in a motion as if folding the mochi at the bottom to the top). 3 Continue this until it comes together in a ball. 3 Continue this until it comes together in a ball. 4 Coat your hands lightly in katakuriko. Divide the mochi into 6 portions and roll into balls. Take one ball and flatten, then wrap around one portion of adzuki. (The one in the picture is a bit too thick.) Completely cover the bean paste and tightly squeeze the mochi so that it doesn't fall apart. 4 Coat your hands lightly in katakuriko. Divide the mochi into 6 portions and roll into balls. Take one ball and flatten, then wrap around one portion of adzuki. (The one in the picture is a bit too thick.) Completely cover the bean paste and tightly squeeze the mochi so that it doesn't fall apart. 5 Serve before they harden. They should be fine up to about an hour. Of course, if they get too hard to eat, you can try baking them. 5 Serve before they harden. They should be fine up to about an hour. Of course, if they get too hard to eat, you can try baking them. 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 Japanese Shrimp & Fish Tempura Easy Chocolate Frosting Roasted Cauliflower Pasta Whipped Butternut Squash Gratin Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Japanese Shrimp & Fish Tempura Easy Chocolate Frosting Roasted Cauliflower Pasta Whipped Butternut Squash Gratin Chocolate Cupcakes with Pomegranate Cream Cheese Frosting Coconut Shrimp (Baked) Sticky Chewy Daifuku Dumplings made with Cut Mochi Cakes Daniel's Healthy Baked Chicken Parm Easy Chicken Fajitas Tofu Muffins Light and Fluffy Sweet Egg Manjuu (Dumplings) Candied kumquats Baked Okara Mini Donuts pesto bow ties Easy but Authentic: Fresh Yatsuhashi (a Delicacy of Kyoto) Coconut Shrimp (Baked) Sticky Chewy Daifuku Dumplings made with Cut Mochi Cakes Daniel's Healthy Baked Chicken Parm Easy Chicken Fajitas Tofu Muffins Light and Fluffy Sweet Egg Manjuu (Dumplings) Candied kumquats Baked Okara Mini Donuts pesto bow ties Easy but Authentic: Fresh Yatsuhashi (a Delicacy of Kyoto)