Ingredientes para Daifuku Cake
- 2 cups (250g) azuki beans
- 10 cups (2350ml) water
- 1 ½ cups (300g) granulated sugar
- 1 ½ cups (150g) sweet rice flour (mochiko)
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Cómo preparar Daifuku Cake
- **Prepare the Anko (Sweet Red Bean Paste):**
- Rinse 2 cups (250g) azuki beans thoroughly under cold water.
- In a large pot, combine rinsed azuki beans with 4 cups (950ml) water. Bring to a boil over high heat.
- Once boiling, immediately remove from heat and drain the water completely.
- Add 6 cups (1400ml) fresh water to the beans and return to the pot.
- Reduce heat to low, cover, and simmer for approximately 60-75 minutes, or until the beans are very soft and easily mashed.
- Drain excess water, reserving about ½ cup (120ml) of the cooking liquid.
- Add 1 ½ cups (300g) granulated sugar to the cooked beans.
- Using a potato masher or immersion blender, partially mash the beans while stirring in the reserved liquid until you reach your desired consistency (some bean texture is fine).
- Continue to stir over low heat for 5-10 minutes, or until the anko thickens slightly. Remove from heat and let cool completely.
- **Make the Mochi Dough:**
- In a medium saucepan, whisk together 1 ½ cups (150g) sweet rice flour (mochiko), ½ cup (100g) granulated sugar, and 1 cup (240ml) water until smooth.
- Cook over low heat, stirring constantly with a spatula or wooden spoon, until the dough thickens and pulls away from the sides of the pan (about 10-15 minutes).
- Transfer the dough to a lightly floured surface and let cool slightly.
- Divide the dough into 12 equal pieces.
- Gently roll each piece into a smooth ball.
- Flatten each ball into a disc.
- Place approximately 1 tablespoon of cooled anko in the center of each disc.
- Carefully bring the edges of the dough together, completely enclosing the filling.
- Gently roll the filled dough between your palms to create a smooth, round daifuku.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
38g
Fat
0g
Carbs
6g
