Just Like Mame-Daifuku? Kuromame (Black Soy Bean) Bread with Anko and Rice Flour. Great recipe for Just Like Mame-Daifuku? Kuromame (Black Soy Bean) Bread with Anko and Rice Flour. I aimed for a round version of the chocolate chip rice flour breadbut no matter how I looked at it, it looked like bean daifuku, so I decided to try to make that instead.

Just Like Mame-Daifuku? Kuromame (Black Soy Bean) Bread with Anko and Rice Flour Kuromame are Japanese black beans cooked in sweet syrup. It is a part of Osechi Ryori, the traditional Japanese new year feast. There are a lot of kinds of dishes for Osechi, but Kuromame is one of the big three celebration dishes, along with Tazukuri (candied dried anchovies) and Kazunoko (herring roe). You can cook Just Like Mame-Daifuku? Kuromame (Black Soy Bean) Bread with Anko and Rice Flour using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Just Like Mame-Daifuku? Kuromame (Black Soy Bean) Bread with Anko and Rice Flour

  1. Prepare of Bread (strong) flour.
  2. You need of Shiratamako.
  3. You need of Sugar.
  4. It’s of Salt.
  5. It’s of Butter.
  6. Prepare of Dry yeast.
  7. You need of Water.
  8. You need of ~ Cooked kuromame (black soy beans).
  9. You need of Anko.

Kuromame (meaning "black beans" in Japanese) are tasty, sweetened black soybeans that are usually eaten as part of the Japanese New Year's celebration food (Osechi Ryori). These jewel-like, sweet black soybeans called Kuromame, are a classic Osechi dish enjoyed during Oshogatsu – Japanese New Year. You want to eat them for good health for the new year! One of the easiest dishes you can make for the Japanese New Year (Oshogatsu) is Kuromame (黒豆) or sweet black soybeans.

Just Like Mame-Daifuku? Kuromame (Black Soy Bean) Bread with Anko and Rice Flour step by step

  1. Make the dough in a bread machine. Put the black soy beans into a colander and drain..
  2. Once the dough is kneaded, remove from the bread maker and mix in the black beans. Then return it to the bread maker..
  3. The first rising has finished….
  4. Separate into 8 round pieces and let sit for 15 minutes. Shape the anko into round shapes as well..
  5. After letting them sit, stretch out the dough and fill with the anko..
  6. Seal the seam firmly..
  7. Let rise a second time until double in size. After rising~.
  8. Spray with water and dust with sifted bread flour (not listed)..
  9. While baking in a 180°C oven on the bottom rack, cover with aluminum foil after 10 minutes. Then continue baking for a total of 15 minutes..
  10. Super soft and chewy bread with anko and kuromame..
  11. Enjoy with a delicious cup of Japanese tea..
  12. Chewy mochi and bean daifuku bread rolls..

Kuromame (Black Bean) Daifuku Mochi from Demachi Futaba 京都ふたば 丹波黒豆大福. Today, while passing through Demachiyanagi, there wasn't usual huge line at Demachi Futaba Mochi Store, so I peeked in and noticed that in addition to the usual line-up of mame-mochi (mochi with whole beans) they had kuromame daifuku, mochi made with black beans from Tamba, in rural Kyoto prefecture. Mame daifuku is a beloved Japanese sweet dating back to the Edo period. The sweet consists of a rice cake filled with anko, soybeans, or azuki beans. Mame daifuku is commonly served at Japanese tea ceremonies, although it can also be served alongside coffee.

source: cookpad.com