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Red Bean Daifuku Recipe

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This recipe for Red Bean Daifuku is from Transform 30 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box mochiko (3 cups)
2 cups sugar
3 cups water
2 drops rice wine vinegar
2 cups Arrow root
2 cups powdered sugar
1 cup anko (red bean paste)
Directions:
Directions:
In a microwavable large glass bowl, mix together the mochiko, sugar, and vinegar until all lumps are gone. Microwave uncovered for two minutes. Mix (preferably with chopsticks), and then microwave for another two minutes. Mix again, the mixture should be getting firmer. Microwave for another minute, mix, and then microwave in thirty second increments and mix as it gets hotter and more elastic. The mochi dough will look opaque and feel like a sticky blob when it is done.

Allow the dough to cool on the counter so you can handle it. While it cools, form your red bean paste into marble sized balls. In a flat dish, mix together the arrow root and powdered sugar. The cornstarch/powdered sugar mixture is KEY, it will dampen the stickiness of the mochi dough.

Dust your hands with the cornstarch mixture and continue to do so as you go along. When the dough has cooled, scoop a golfball size piece of dough and drop it into the cornstarch mixture. Lightly coat the the outside of the dough, roll the dough into a ball, then flatten to form a 3 inch circle.

4. Place the red bean paste in the center and pinch the edges together to seal. Roll the ball in the cornstarch mixture again, then roll between the palms of your hands to create and nice ball shape. Repeat until finished.

 

 

 

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