INGREDIENTS

• Matcha Daifuku
• • 7 Tbsp Mochiko Flour (or sweet rice glutinous flour)
• • 2 Tbsp vegetable oil
• • 4 Tbsp granulated sugar
• • 2-3 Tbsp corn starch
• • 3 tsp Matcha powder
• • ½ cup water
• • Red bean paste (chilled)
• Red Bean Paste
• • 6 oz red bean or Azuki beans
• • ¾ cup granulated sugar
• • Water

DIRECTIONS

• Matcha Daifuku
• 1. In a large microwave-safe bowl, whisk all the ingredients together until no lumps are visible.
• 2. Steam mochi for 20 minutes or cover the bowl with plastic wrap and microwave for 2-3 minutes, until mochi becomes slightly translucent.
• 3. Transfer the mochi to a board dusted with corn starch.
• 4. Divide mochi into 5 equal pieces. Shape each piece into a flat circle.
• 5. Place a spoonful of chilled red bean paste onto the center of a mochi disk. Wrap and tightly seal the edges of mochi. Sprinkle with more Matcha powder. Enjoy!
• Red Bean Paste
• 1. Rinse red beans and soak in water overnight. The beans will expand and almost double in size.
• 2. Drain the water and place red beans in a pot. Add water till 2in. above the beans. Cook it over high heat and bring the water to a boil.
• 3. Once boiling, remove the pot from heat and drain the water and put red beans back into the same pot. Again, add water till 2in. above the beans. Cook on high and bring water to a boil.
• 4. Once boiling, turn the heat down to medium and let it simmer for 1.5 to 2 hours. Red beans should be easily smashed when it’s cooked and ready.
• 5. Drain water and put red beans back into the same pot.
• 6. Add sugar and mix well until sugar is dissolved.
• 7. If you prefer chunkier red bean paste, you can use it right away. If you prefer finer red bean paste, place the red beans in a food processor.
• 8. Chill red bean paste in the refrigerator until ready to use.