How to Royal Eating on a Dime Shio-Daifuku (Salt and Bean Mochi Dumplings)

How to Royal Eating on a Dime Shio-Daifuku (Salt and Bean Mochi Dumplings) Delicious, fresh and tasty.

Shio-Daifuku (Salt and Bean Mochi Dumplings). Great recipe for Shio-Daifuku (Salt and Bean Mochi Dumplings). I love traditional Japanese sweets but I don't like that anko is always so sweet. I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.

I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.

The mochi dough will be very hot, so be careful with it.

If the beans are too crumbly, add a little water until it comes together into a smooth paste.

You can cook Shio-Daifuku (Salt and Bean Mochi Dumplings) using 8 ingredients and 9 steps. Here is how you achieve it.

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

1. It’s 80 grams of ◆Shiratamako.

2. It’s 20 grams of ◆Joshinko (or just Shiratamako).

3. It’s 60 grams of ◆Sugar.

4. It’s 3/4 tsp of ◆Salt.

5. You need 150 ml of Water.

6. It’s 1 of Katakuriko.

7. It’s 180 grams of Anko (I used tsubu-an).

8. You need 1 of as much (to taste) Cooked black soybeans.

Return bean purée to the pot and stir in the sugar and salt.

Spread bean paste into a wide, shallow container and refrigerate until firm and cool.

Founded over sixty years ago, this establishment re-creates the taste of shio daifuku (salt and bean mochi dumplings), which are sweets eaten since the Salt Road days that are filled with anko (sweet red bean paste), surrounded by a chewy mochi outer covering lightly flavored with salt.

Seiki Shio Daifuku-Mochi Japanese Shio Mochi filled with redbeanpaste.

Shio-Daifuku (Salt and Bean Mochi Dumplings) instructions

1. Divide the anko into 20 g portions (this amount is easy to wrap). Itll 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 whats 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..

Bean pastes, like red bean and soy bean are common fillings.

Other flavors, like Shio daifuku, the salt daifuku and fruit daifuku mochi are all popular.

Modern flavors, like cream, custard, chocolate and more are added to meet the modern tastes.

For example, a mochi ice cream, also known as yukimi daifuku, is a cold mochi with ice cream filling.

Return the bean purée to the same pot and stir in the sugar and salt.