Kikufuku for Gojyo
Baking and Desserts | Japanese cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Recipe from the book by John Smith 'Cooking Like in Anime: Recipes for True Otaku!'.
Ingredients
- Edamame Beans - 7.1 oz
- Sparkling water - 2 qt
- Salt - 0.1 oz
- 33% Cream - 8 fl oz
- Powdered Sugar - 0.7 oz
- Glutinous Rice Flour - 4.2 oz
- Sugar - 3.5 oz
- Water - 8 fl oz
- Corn Starch - 1.1 oz
Step by Step guide
Step 1
Prepare the cream: remove the beans from the pods, bring the sparkling water to a boil, and cook the beans in it for 10 minutes.
Step 2
While they are cooking, prepare a large bowl of ice water. Use a slotted spoon to transfer the beans to this water, then peel each one.
Step 3
Blend the beans with a blender, adding 1–2 tablespoons of water for a smooth texture.
Step 4
Transfer to a saucepan, add sugar and salt. Mix well, then cook over medium heat for 5 minutes, stirring constantly, until the water evaporates. Pour the resulting cream into a large bowl. Let it cool for 15 minutes, then cover with plastic wrap and place in the refrigerator for 15 minutes.
Step 5
Meanwhile, prepare the whipped cream: pour the cream into a bowl and whip it at medium speed with a mixer, and when it starts to thicken, gradually add the powdered sugar and continue whipping until stiff peaks form. Transfer it to a pastry bag and refrigerate.
Step 6
Take silicone ice cube molds and fill them halfway with the bean cream. Make a depression in the center, fill it with cream from the bag, and cover it with another portion of bean cream.
Step 7
Cover the molds with plastic wrap, place them in the freezer for 10 minutes, then another 10 minutes in the refrigerator.
Step 8
While the filling is freezing, prepare the dough: mix the flour and sugar in a microwave-safe container. Stirring constantly, pour in the water. Cover the container with plastic wrap and microwave for 1.5 minutes at 850 watts. Remove, stir quickly, and cover again with plastic wrap. Repeat this process two more times until the mixture becomes homogeneous and sticky.
Step 9
Dust a cutting board with cornstarch and place the dough on it. Dust the top of the dough with cornstarch as well, so it doesn't stick to the rolling pin, and roll it out to a thickness of 2–3 mm. Cut out circles from the dough using a mold or glass. Lightly moisten them with water.
Step 10
Place the cream filling from the mold in the center of each circle. Quickly seal the dough around it and gently shape each mochi into a round form with your hands.
Step 11
Your kikufuku is ready.
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