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SWEET RICE CAKE WITH RED BEANS (DAIFUKU)

1 C sweet rice flour (mochiko)
1/2 C sugar
1 C boiling water
sweet red bean paste (anko) shaped into walnut-sized balls
potato starch (katakuriko)

Combine mochiko and sugar. Add boiling water; mix well with wooden
spoon. Line prepared steamer with clean, damp dish cloth. Place
mixture into steamer. Steam for 25 minutes. Remove from steamer
onto board sprinkled with potato starch, break off into golf-ball
sized pieces and flatten in palm of hand leaving a shallow well in
center. Put sweet red bean paste (anko) ball in center of dough
and bring edges of dough up and around the anko. Pinch tightly to
close. Serve.

Sweet red bean paste can be found canned in Oriental/Asian markets
as is sweet rice flour and potato starch.

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