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Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans
Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans

Before you jump to Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. These changes need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going much more green.

Let us begin with something not that hard, changing the particular light bulbs. Do this for your house, not merely the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you should use them rather than incandescent lights. Although costing a little more in the beginning, these types of bulbs last as long as ten of the standard type as well as using a lot less energy. Using these longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to acquire the routine of turning off the lights when there is nobody in a place. The kitchen lights specifically tend to be left on the entire day, just because the family tends to spend a lot of time there. Of course this also happens in different rooms, not simply the kitchen. Try keeping the lights off if you don’t absolutely need them, and discover how much electricity you can save.

As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. It is pretty easy to live green, of course. Typically, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to daifuku (mochi dumplings) with tsubu-an-like canned kidney beans recipe. To cook daifuku (mochi dumplings) with tsubu-an-like canned kidney beans you need 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans:
  1. You need 1 can Canned kidney beans
  2. Provide 200 grams Sugar (I use light brown sugar)
  3. Prepare 1 Sea salt
  4. Get To make the daifuku mochi:
  5. You need 60 grams Shiratamako (or Chinese mochiko)
  6. Prepare 60 grams Sugar
  7. You need 120 grams Water
  8. Use 1 for dusting Katakuriko or cornstarch
Instructions to make Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans:
  1. If the canned kidney beans don't contain additives or any other ingredient besides salt, combine the entire contents of the can with the sugar in a pot and bring to a boil. Otherwise, discard the liquid, add 1 tablespoon of water, and boil with the sugar.
  2. When you can see the bottom of the pot, as shown in the photo, add the salt. Depending on the brand, the beans may already be salted, so adjust to taste. I prefer it on the salty side.
  3. Since this the beans will be too large, cut them with kitchen scissors. You may also use a food processor, but it can be cumbersome to clean and the paste may stick to the sides.
  4. The paste may be runnier than traditional an paste, but it should thicken once it is chilled. I let it sit overnight in the refrigerator.
  5. To prepare the daifuku mochi: Combine the shiratamako and sugar in a heat-resistant dish. Gradually add the water little by little, and mix well.
  6. Cover in plastic wrap, microwave for 2 minutes, mix, then microwave again for 1 minute. If it still hasn't become translucent, microwave for 1 more minute.
  7. When mixing, use a wet spatula. Place the daifuku mochi on a dusted work surface, flatten it out, and divide it into 4-6 equal pieces with a wet knife.
  8. Roll each piece into a ball, flatten, then spoon out equal portions of the an paste and wrap them with the dough. Press down on the seam to seal, dust with plenty of katakuriko, and they're ready to serve.
  9. Shiratamako can be found as "mochiko" or "glutinous rice flour (imported from Thailand), or "sticky rice flour" in Asian specialty food shops.

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