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Easy Daifuku with Leftover Mochi!

Easy Daifuku with Leftover Mochi!

The daifuku won't harden as quickly with this method! (The trick is the timing for adding the sugar.)

Ingredients: Six 5 cm daifuku

Cut mochi
5 (200g)
Boiled adzuki beans
1 can (210g)
Katakuriko
as needed
Water
1 teaspoon
Sugar
2 teaspoons

Steps

1. Spread the adzuki beans evenly in a microwave-safe dish and microwave uncovered at 600W for 5 minutes (until it looks like a honeycomb like in the picture above). Mix well to reduce excess moisture. If it's still watery, microwave again. Separate into 6 parts.
2. In a microwave-safe bowl, combine the cut mochi and teaspoon of water and microwave at 600W for 3 minutes (until it somewhat expands). Once the mochi is soft, add sugar, wet a rolling pin, and use it to pound the mochi in the bowl (in a motion as if folding the mochi at the bottom to the top).
3. Continue this until it comes together in a ball.
4. Coat your hands lightly in katakuriko. Divide the mochi into 6 portions and roll into balls. Take one ball and flatten, then wrap around one portion of adzuki. (The one in the picture is a bit too thick.) Completely cover the bean paste and tightly squeeze the mochi so that it doesn't fall apart.
5. Serve before they harden. They should be fine up to about an hour. Of course, if they get too hard to eat, you can try baking them.

Story Behind this Recipe

I got this idea from a magazine a long time ago and made it, but the adzuki came out watery and had too much mochi, so I came up with this simple recipe for a tasty daifuku.