Kuromame Daifuku Mochi
I went to a new year mochi pounding this January which was then made into Mochi with sweet red bean paste and was served to the spectators.
Mochi is often eaten as a symbol of long life in Japan and the breaking and eating of the Kagami Mochi ( known as Kagami Biraki ) see other posts for more information on this, is a ritual celebrating the transition to a new stage in life.
The 13th of January this year in Japan is coming of age day Seijin Shiki 成人式. It is held on the second Monday in January and is the day when people in Japan that turned 20 the previous year are now welcomed into society as an adult. It may be common to see people in elaborate costumes visiting shrines to pray for health and success.
Inspired by seeing the Mochi pounding I decided to try making my own Mochi which is the symbol of longevity as it’s so stretchy and make kuromame Daifuku. Daifuku translates to great luck and the sweet black soy beans are a symbol of good health and are eaten as part of new year food (osechi).
Daifuku is a Japanese wagashi ( sweet ) consisting of a small round glutinous rice cake stuffed with sweet filling, most commonly anko sweetened red bean paste made from azuki beans.
These are the ingredients I used which I bought easily from the Japan centre Asian food super market in London, they also sell on line.
Top row: Tokyo Potato starch powder 150g, Hashimoto Tsubuan chunky red bean paste 350g ( both originating from Hokkaidō ).
Bottom row : Hakubai sweet Mochi rice 2.27 Kg ( this is a big bag but is perfect for making ohagi / Botamochi for spring / autumn equinox for which I have recipes. Finally Shiga Shoten Tambaguro kuromame simmered black soy beans 150g
First wash and soak over night one rice cooker cup of sweet Mochi rice. In the morning cook the rice in your rice cooker or pan with two rice cooker cups of water. A rice cooker cup is what comes with a rice cooker if you do not have one 1 rice cooker cup equates to 3/4 of a normal measuring cup or 180ml .
After your rice is cooked keep the lid on and steam for a further ten minutes. Transfer the cooked rice into a bowl or Suribachi ( grinding bowl) and start pounding your rice with something like a rolling pin or something like a surikogi which is the mortar part of a pestle and mortar. Keep wetting the end as it will start to get very sticky indeed !
When its all smooth and stretchy dust a work surface or board with potato starch and tip the Mochi out. Dust your hand with potato starch as this will stop your hands sticking to the mochi then knead the mochi in the potato starch and pull off pieces about the size of a heaped tablespoon. Flatten it out and add your sweet black soy beans and a ball of anko in the middle.
Fold the mochi with the circle of soy beans over the anko to make a ball. Shape and it’s done.
This was the first time I have ever made these and the more you do the better at it you become. I was really pleased how they turned out. Serve with a matcha tea to celebrate a long and healthy life
( no matter if your celebrating coming of age day, life is a celebration ! )