It has been ages since I final made these. I imagine I’ve solely made this actual recipe twice now, however in between that first time and this one I made a matcha flavored one after which additionally strawberry mochi aka ichigo Daifuku. I’ve talked about in different posts that I’ll make extra anko (the pink bean paste) after I make it than I want and freeze the remaining in small parts for baking tasks. I had three small ziplock baggage of anko left within the freezer and determined to make these this night. I’m more than happy with how they turned out. I feel I did alright with the shaping in that the underside isn’t thicker than the highest of the mochi. To make sure that the underside is thinner than the highest if you fill and type the mochi, you need to make the middle of the mochi circle thicker than the perimeters. That method, if you pleat the mochi collectively to type the underside, it isn’t too thick.
I’ll embody the recipe for the Anko in addition to the mochi under.
Anko – candy pink bean paste
Elements
- 300 g azuki beans
- 1200 ml water (The ratio of azuki beans to water is 1:4; 300 g beans:1200 g water)
- 240-300 g sugar (Learn Notes under to make use of the right quantity; must be round 1 ¼ cup to 1 ½ cup) – at 200-220 g is sufficient
• ⅛ tsp kosher/sea salt
Instructions
Put the 300 g (1 ½ cup) azuki beans in a strainer and place it inside a big bowl. Rinse the azuki beans in working water till water is obvious. Discard any items which are floating. Drain water.
Switch the beans to the Prompt Pot and add 1200 ml (5 cups) of water to your strain cooker.
Cowl and lock the lid of your strain cooker. If you happen to’re utilizing an Prompt Pot, flip it on and press the “Bean/Chili” button. Press the “minus” button to lower the cooking time from the default 35-minute cooking time to 25 minutes.
Earlier than you stroll away, be certain that the steam launch deal with factors at “sealing” and never “venting”.
If you happen to’re utilizing a stove-top strain cooker, prepare dinner on excessive warmth till excessive strain is reached. Then scale back the warmth to low to take care of the strain for about 20 minutes.
When it’s accomplished cooking, the Prompt Pot will swap robotically to “Maintain Heat” mode. Let the strain slowly launch by itself for 15-20 minutes. In case you are utilizing a stove-top strain cooker, take away the pot from the warmth, and let the strain launch naturally. Earlier than opening the lid, flip the steam launch deal with to vent and launch any leftover strain.
Scoop the froth on the floor and discard (if you happen to desire the extra refined style). Decide one bean and mash it along with your fingers. Whether it is mashed simply, it is accomplished.
Then drain the azuki beans by means of a fantastic sieve. If you happen to’re making Oshiruko (Zenzai) or pink bean soup, do not drain and proceed the subsequent step with the cooking liquid remaining within the pot.
Put the azuki beans again within the Prompt Pot and add the sugar. Press the “Saute” button and choose “Low” choice.
Let the sugar dissolve fully, stirring often with a wood spoon.
Tsubuan – chunky pink bean paste
Proceed cooking till you draw a line within the azuki bean combination with the wood spatula and see the underside of the pot for two second. Then flip off the Prompt Pot and switch the combination to a baking sheet (or flat rimmed plate) to let it cool.
When it’s cooled and thickened extra, it’s prepared to make use of. If you happen to don’t use it straight away, switch to an hermetic container and retailer within the fridge for 1 week and within the freezer for as much as a month. I additionally advocate diving into 100 grams of anko paste in every plastic wrap and put it in an enormous freezer bag.
Daifuku Mochi
Makes 8 servings
Elements
115 g glutinous rice flour
60 g sugar
125 mL water
8 tbsp anko
1 tbsp potato starch (most popular by Japanese) or cornstarch
Optionally available 5 g matcha (use much less the mochi was too darkish inexperienced, possibly 3 g)
Directions
Roll 1 tbsp of pink bean paste right into a ball, and repeat till you could have 8 balls able to wrap with mochi. Switch to the fridge to sit back till you’re able to proceed with filling/shaping.
In a big bowl, combine collectively the 1 heaped cup of glutinous rice flour, 4 tbsp of sugar and 1/2 cup of water till mixed.
Loosely cowl with cling wrap and microwave for 1 minute.
With the spoon, give it a fast combine, re-cover and pop again in for an additional minute.
Get a spatula, and moist it in water. Pull the mochi away from the perimeters and fold it in till it is a tough dough ball form. It must be sticky and pliable, with the color turning from shiny white to a extra translucent cream.
Unfold the cornstarch on a clear dry floor, and pop the mochi onto it utilizing the moist spatula. Cowl it with cornstarch till it is not sticky, molding it right into a thick and flat disc, and permit to chill for a couple of m
Seize the cooled mochi dough and minimize into 8 even items utilizing a knife or dough cutter (pop a little bit of cornstarch on to keep away from sticking).
Coat your fingertips within the cornstarch and decide up your first piece of mochi. Form every bit of mochi right into a ball. Flatten and form the ball right into a disc round 10cm / 2 inches extensive leaving the middle of the circle thicker than the perimeters. Place a pink bean paste ball into the centre and wrap the mochi dough round it. Pull up the perimeters into the centre and pinch it altogether.
Place the mochi seam facet down and repeat with the remaining dough and anko. Serve instantly or wrap in clinch wrap and freeze.
