Daifuku Mochi with Red Bean Filling

Name: Daifuku Mochi with Red Bean Filling
Cuisine: American
Ingredients: 1 can cooked red beans (about 225 grams); 1 cup glutinous rice flour; 1 cup water; 4 tablespoons granulated sugar; 1 cup food coloring or pandan juice (if using pandan juice); 3/4 cup cornstarch for dusting

Gib Supalak @sweet_spoon

Germany

Uses canned red beans

Gib Supalak @sweet_spoon

Germany

Uses canned red beans

Saved

Ingredients

Red Bean Filling
1 cancooked red beans (about 225 grams)
Granulated sugar and a pinch of salt
Dough
1 cupglutinous rice flour
1 cupwater
4 tablespoonsgranulated sugar
1 cupfood coloring or pandan juice (if using pandan juice)
3/4 cupcornstarch for dusting

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Steps

1

Rinse the canned red beans 1-2 times and boil them in a pan until they soften. Then, blend them until smooth.
2

Cook the blended red beans in a non-stick pan. Add sugar and salt to taste. Stir until the beans no longer stick to the pan. Use low heat. Once the beans are warm, shape them into small balls and set aside.
3

Dry roast the cornstarch in a pan until it feels cooked and the color becomes dull. Spread the cornstarch on a tray and set aside.
4

Mix the glutinous rice flour, sugar, and water in a pan. Stir until the sugar dissolves. Then, turn on the heat and cook on low, stirring until the dough thickens and doesn't stick to the pan.
5

Place the glutinous rice dough on the prepared cornstarch. Dust the dough and your hands with cornstarch to prevent sticking. Divide the dough into 8 portions.
6

Flatten the dough, but not too thin, as it may tear when wrapping the bean filling.
7

Place the red bean filling on the dough and wrap it securely.