Bean Daifuku for the Beginning of Spring

Name: Bean Daifuku for the Beginning of Spring
Cuisine: American
Ingredients: 50 grams ★Shiratamako; 30 grams ★Sugar; 1/2 tsp or a bit less ★Salt; 75 grams ★Water; 30 Japanese Black Beans (cooked and sweet) [small ones]; 60 grams Adzuki bean paste (coarsely mashed); 1 Katakuriko

cookpad.japan @cookpad_jp

I love the salty bean daifuku sold around this time of year in Japanese confectionary shops.

*You can divide the dough into 3 portions after you fold in the black beans, but it will be difficult to distribute an equal number of beans into each divided portion of dough. *Shape the dough while hot and they will look better later. *This amount above is just a suggestion. Adjust according to the number you want to make. For 3 (or 4 small ones). Recipe by *machi*

I love the salty bean daifuku sold around this time of year in Japanese confectionary shops.

cookpad.japan @cookpad_jp

I love the salty bean daifuku sold around this time of year in Japanese confectionary shops.

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Ingredients

50 grams★Shiratamako
30 grams★Sugar
1/2 tspor a bit less ★Salt
75 grams★Water
30Japanese Black Beans (cooked and sweet) [small ones]
60 gramsAdzuki bean paste (coarsely mashed)
1Katakuriko

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Steps

1

Divide the bean paste into 3 portions (20 g each) and shape into balls (if you're making 4, divide into 4).
2

Put all the ★ ingredients into a heatproof dish and stir well with chopsticks to dissolve. Cover with cling film and heat in a microwave (500 W for about 2 minutes). Remove from the microwave and stir well again.
3

Cover with cling film again and microwave (about 1 minute). Take out and stir well.
4

Repeat this process again (a total of three times heating in a microwave). According to the type of microwave you use at home or the quantity you heat, it may not be enough. Just keep repeating the same process several times. It's ready once the daifuku dough is very thick and translucent.
5

Sprinkle katakuriko on a large tray and place the dough on top. Sprinkle on more and divide into 3 portions while it's hot (if you're making 4, then divide into 4). Fold in the black beans without squashing them and shape into flat rounds. (Dust your hands with katakuriko to prevent sticking).
6

Wrap the portioned tsubu-an with the dough from Step 5 by pushing it in with your fingers, then shape into balls. Done!