Japanese dessert of daifuku yoga

12 servings
2 hours 20 min

This delicious Japanese dessert is made like this:
1. Fresh wormwood leaves are washed.

2. The water is boiled in a small saucepan. Wormwood is added, boiled for 1-2 minutes. Let the leaves cool.

3. Meanwhile, an anco bean paste is prepared and balls of it are laid on foil. 12 balls to be prepared. To do this: - beans are washed and put into a pan; - pour water to the top of the beans and bring to a boil; - then reduce the heat, cover the pan and cook for an hour until the beans are soft; - when the water evaporates, more water is added - the beans must always be covered with water; - the stock is drained from the finished beans into a separate bowl; - a small handful of beans are laid aside, the rest of the mass of beans is pressed and wiped through a sieve; - sugar and deposited whole beans are added to the bean puree, mixed thoroughly; - the resulting mass is boiled in a pan on the smallest heat for 10-15 minutes until it becomes dark brown or maroon; - when the bean mass becomes too thick during the cooking process, the decoction left after the previous cooking is added to it; - the finished anco paste is left to cool.

4. Wormwood leaves, together with 3/4 of the decoction, are beaten with a blender until homogeneous.

5. Filter the mass from the blender through a sieve into a measuring cup. Add the necessary part of the remaining decoction into the cup to the mark of 150 ml.

6. A large, microwave-friendly bowl mixes rice flour, 200 grams of sugar, salt and rice vinegar. One adds previously prepared 150 ml of wormwood decoction and whips it with a whisk till homogeneous dough mass is obtained.

7. The dough mochi is prepared in a microwave oven for 8-10 minutes at high power.

8. Potato starch and 40 grams of sugar are mixed together. Sprinkle part of this mixture with a cutting board, carefully lay out a hot mass - moti - from the microwave. One sprinkles starch and sugar mixture on top.

9. The flat edge of the large knife straighten the moti from above and straighten the edges to form a rectangular layer. 10. Moti is cut into 12 parts. 1
1. Each part is rolled out and filled in the center - a ball of red bean paste. The moti edges are raised upwards and tightly clamped, sealed edges are sprinkled with starch and sugar mixture. The ball is turned over and placed on a cutting board sprinkled with a mixture of starch and sugar. 1

2. Ready-wrapped filled moti are covered with soy flour. 1

3. It is served immediately warm to the table or stored until the mochi is supplied in the refrigerator, covered with polyethylene film. This dessert is stored for 2-3 days. 1

4. Daifuku's yogis from the refrigerator are microwaved to softness before consumption. Enjoy your meal!