Mango Daifuku

This is one of the most loved snacks/dessert in Japan and usually strawberries are used instead of mango, but why not, I love Mango! and please use any fruits you like such as kiwi, banana, grapes etc.

What you need; Makes 12-13 daifuku

  • 150g Shiratama ko (glutinous rice powder)
  • 70g Granulated sugar
  • 250g Water
  • Cornstarch

Anko Filling;

  • 12-13 pieces of cut mango (about 2cm cube)
  • 300g Anko/Azuki beans paste

How to;

  1. Divide Anko to 12-13 and wrap a mango with about a spoonful of anko and rounds to make a ball. Make 12-13 balls and set a side.
  2. Mix shiratama ko and water in a microwave safe glass bowl and microwave for 2 minutes.
  3. Mix and microwave for another 2 minutes or so.
  4. Stir the mochi quickly. (mocha is really hot and sticky)
  5. Transfer the mochi to a large plate or a pan dusted with cornstarch.
  6. Coat the dough/mocha all over with corn starch.
  7. Dust hands with cornstarch and divide the mochi into 12-13 pieces by hands. Make a round flat mocha from a ball and put a piece of anko filling on a center of mochi and wrap the anko by stretching mochi.
  8. Rounds the mochi. Repeat the process to make more pieces.






Sweet Azuki Beans Popsicles

We have various Japanese sweet using azuki beans and during hot summer months I miss sweet azuki beans Popsicle. It’s kind of hard to get them here, so I decided to try making them by myself and here it is! they taste so good and same as store bought or even better.

What you need:

  • 250 g of sweet azuki beans paste
  • 250ml 2% or homo milk
  • 4 tablespoons of condensed milk

How to:

  1. In a small bowl, mix together azuki, milk and condensed milk.
  2. Pour it to your favorite Popsicle molds and put them into a freezer.
  3. Wait for 3-4 hours and enjoy!