Shio-Daifuku (Salt and Bean Mochi Dumplings)
Shio-Daifuku (Salt and Bean Mochi Dumplings)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, shio-daifuku (salt and bean mochi dumplings). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Shio-Daifuku (Salt and Bean Mochi Dumplings) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Shio-Daifuku (Salt and Bean Mochi Dumplings) is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook shio-daifuku (salt and bean mochi dumplings) using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Shio-Daifuku (Salt and Bean Mochi Dumplings):
  1. Make ready 80 grams ◆Shiratamako
  2. Prepare 20 grams ◆Joshinko (or just Shiratamako)
  3. Take 60 grams ◆Sugar
  4. Get 3/4 tsp ◆Salt
  5. Take 150 ml Water
  6. Take 1 Katakuriko
  7. Take 180 grams Anko (I used tsubu-an)
  8. Prepare 1 as much (to taste) Cooked black soybeans
Steps to make Shio-Daifuku (Salt and Bean Mochi Dumplings):
  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.

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