Shio-Daifuku (Salt and Bean Mochi Dumplings)

• 80 grams Shiratamako
• 20 grams Joshinko (or just Shiratamako)
• 60 grams Sugar
• 3/4 tsp Salt
• 150 ml Water
• 1 Katakuriko
• 180 grams Anko (I used tsubu-an)
• 1 as much (to taste) Cooked black soybeans

1. Divide the anko into 20 g portions (this amount is easy to wrap).
2. It'll get your hands messy, so use a spoon.
3. Refrigerate until use.
4. Put the ingredients in a microwave-safe bowl (I used a white container, so it might be a bit difficult to tell what's going on).
5. Add water, and mix until there are no lumps and it's smooth.
6. Microwave for 1 minute 40 seconds at 600 Q.
7. Take it out, and mix carefully with a moistened spatula.
8. Microwave for another 40 seconds at 600 W.
9. Take it out of the microwave, and mix again with a spatula.
10. When the dough is shiny, place it on a plastic wrap-lined work surface dusted with katakuriko.
11. Dust the top of the mochi with more katakuriko (the dough will be very hot, so be careful).
12. Spread out the dough, and divide into 9 portions.
13. Mix the black beans into each ball of dough.
14. Flatten the dough into circles, and wrap around the bean paste balls If the dough is sticky, dust with katakuriko.
15. Dust off the excess katakuriko with a pastry brush, and the dumplings are done.
16. Pack into a box to make a gift anyone would appreciate.
17. I used this brand of anko and black beans.
18. The anko (on the right) is from a 100 yen shop.
19. The black beans (left) are actually red 'kanoko' beans.

shiratamako, shiratamako, sugar, salt, water, katakuriko, much

Taken from cookpad.com/us/recipes/168271-shio-daifuku-salt-and-bean-mochi-dumplings (may not work)