Mandarin mikan daifuku mochi

丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

With kurozato black sugar.

Serve fresh. Then cut :

Japanese tea, moffle and tsubuan

3 p.m. Tea time in Japan. On a dark afternoon.

The season of moffles is starting…

I’ve bought kiri mochi.

And made the moffles.

Fork mashed azuki beans and kurozato black sugar (melted in syrup) to make tsubuan anko , the chunky bean paste.

To spread on the moffles. And enjoy with a cup of genmaicha green tea with roast rice.

Like a strawberry daifuku

That takes 5 minutes to make this delight.

Azuki beans, boiled. Plus honey (or syrup).

Tsubuan.

Wrapped in mochi (sticky rice paste).

ichigo daifuku

Wagashi Saga : Photo-menu of all Japanese sweet posts, and recipe posts.

Kuri Dorayaki (via GiO)

The iconic Japanese pancake, chestnut version…

A dorayaki, it’s a set of 2 pancakes filled with anko (azuki bean jam). For the seasonal touch, kuri (chesnut) is added to the anko.

The tigered are called tora-yaki (tora is tiger). They are popular in Osaka as the local base-ball team is the Hanshin Tigers.

More and detailed recipe…

Ichigo-dama, strawberry pearls

Strawberry dangos. A little Japanese dessert with a pink twist.

These dango are balls of sticky rice. They are made from a product called “shiratama-ko”.

It’s not just rice flour, it is pre-cooked, instant… You need to get that product exactly for this recipe.

How to :
Juice a little amount of strawberry. Measure the amount you need to wet the shiratama-ko (according to package instructions). Pound with a pestle (or the back of a knife), then kneed a little to obtain a smooth paste with the texture of your ear lobe. Form balls with wet hands.
I count 10 g of shiratamako per dango ball.

Boil them, when they float, catch them and refresh in iced water. That’s it.

If you want to make some white and round ones :.
Dango