Name: How to Make Kuromame Daifuku (Black Soybean in Mochi Rice Cake Recipe)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Japanese
Ingredients: 50g dried black beans (preparation); 2/3 tsp salt (black beans preparation); 300ml water (black beans preparation); 50g cooked black beans (prepared from above); 200g red bean paste; 60g rice flour; 20g sugar; 80cc water; corn starch or potato starch (for dusting)

How to Make Kuromame Daifuku (Black Soybean in Mochi Rice Cake Recipe)

Kuromame Daifuku Mochi Dessert Easy

Kuromame daifuku is a traditional Japanese confection that combines the chewy texture of daifuku mochi with the salty flavor of kuromame (black soybeans) and a sweet filling of red bean paste.

The black soybeans are not sweetened but are cooked with a pinch of salt, which enhances their natural flavor. This saltiness balances the sweetness of the mochi and red bean paste, creating a harmonious depth of flavor.

While "mochi" refers to the plain rice cake, "daifuku" specifically refers to mochi that is stuffed with a sweet filling. Daifuku is enjoyed throughout the year in Japan, but it holds special significance during celebrations and seasonal events, especially during the Japanese New Year, where it is thought to bring good fortune.

Kuromame add a unique touch to daifuku. These beans are cooked to a tender yet slightly firm consistency, with a nutty, earthy flavor that complements the neutral taste of mochi. This creates a well-balanced and satisfying treat.

In addition to being delicious, kuromame is also nutritious. Black soybeans are rich in iron, which helps combat fatigue and improve blood health. They are also packed with antioxidants, promoting skin health and protecting against free radical damage.

Preparing kuromame is simple and can be done quickly using a pressure cooker. The beans should be soaked overnight to soften, then cooked with a pinch of salt and enough water until they become tender.

To make kuromame daifuku, the ingredients are straightforward: kuromame, glutinous rice flour, sugar, water, potato starch for dusting, and red bean paste for the filling.

Kuromame daifuku can also be customized in various ways. For example, adding matcha powder to the mochi dough infuses it with a vibrant green color and a light bitterness that complements the sweetness of the filling. For a modern twist, you can even add a piece of fresh fruit inside.

With its unique combination of sweetness and saltiness, kuromame daifuku offers a delightful and addictive experience for anyone looking to explore traditional Japanese sweets.

Overview

Prep time: 20 mins

Cook time: 45 mins

Total time: 1hr 5mins

Total servings: 8

Difficulty: Easy

Ingredients

50g dried black beans (preparation)
2/3 tsp salt (black beans preparation)
300ml water (black beans preparation)
50g cooked black beans (prepared from above)
200g red bean paste
60g rice flour
20g sugar
80cc water
corn starch or potato starch (for dusting)

Expert's Tip

Kuromame isn't just for daifuku! You can toss it into salads, wraps, or even brew it into a delicious black soybean tea. If you’re looking to try some, I personally recommend Daihoku’s kuromame—it’s made from 100% non-GMO beans grown in Hokkaido, with absolutely no additives. Pure goodness!

Instructions

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1) Gather the Ingredients for Black Beans

Prepare the ingredients to cook the black beans: black beans, water, and salt. Rinse the beans and soak them in enough water overnight.

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2) Cook the Beans

Transfer the beans to a pot, add 300ml of water and salt, and simmer over medium heat for about 20 minutes, making sure the beans remain submerged.

Cover with a lid and let it steam for about 20 minutes, then drain the liquid.

The texture should be slightly firm.

3) Gather the Ingredients for Daifuku

Prepare the black beans, glutinous rice flour, sugar, red bean paste, and starch for dusting.

4) Divide the Red Bean Paste

Divide the red bean paste into 8 equal portions. Roll each into a ball and set aside.

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5) Make Mochi Dough

Add glutinous rice flour and sugar to a microwave-safe bowl and lightly mix with a whisk. Gradually add water while mixing.

Cover the bowl with plastic wrap or a microwave-safe lid and heat at 500W for 1.5 minutes. Remove and mix well.

Heat again at 500W for 2 minutes, then remove and mix well. Heat once more at 500W for 1 minute. The dough is ready when it is no longer white. Let it cool until it is warm to the touch.

Tip: To achieve the best wrapping, ensure the mochi dough is spread evenly and thinly over the starched surface. Adjust the amount of potato starch as needed to prevent sticking and to achieve a smooth texture while wrapping.

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6) Spread the Mochi Dough into Pieces

Generously spread potato starch on a tray and spread the mochi dough onto it. Sprinkle potato starch over the entire surface of the mochi and divide it into 8 pieces.

Lightly press and flatten each piece with a scraper or another tool, then spread the edges with your fingers.

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7) Incorporate the Black Beans into the Mochi

Place 6-9 black beans on the flattened mochi, fold it in half, and press while stretching it again.

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8) Wrap the Red Bean Paste in the Mochi Dough

Once the dough is large enough to wrap the red bean paste, place the paste in the center and gently seal it with your fingers. Place the mochi seam-side down, and you’re done! Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya