Kikufuku for Gojo
10 servings
100 minutes
Recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".
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.
- Edamame (green soybeans): 200 g
- Sparkling water: 2 l
2
While they are boiling, prepare a large bowl of ice water. Use a slotted spoon to transfer the beans to this water, then peel each one.
- Edamame (green soybeans): 200 g
- Water: 240 ml
3
Blend the beans, adding 1-2 tablespoons of water for a smooth texture.
- Edamame (green soybeans): 200 g
- Water: 240 ml
4
Transfer to a saucepan, add sugar and salt. Mix well, then cook over medium heat for 5 minutes, stirring continuously 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.
- Sugar: 100 g
- Salt: 4 g
5
At this time, prepare the whipped cream: pour the cream into a bowl and beat it at medium speed with a mixer. When it starts to thicken, gradually add powdered sugar and continue beating until a thick, sturdy cream forms. Transfer it to a piping bag and refrigerate.
- Whipping cream 33%: 250 ml
- Icing sugar: 20 g
6
Take silicone ice molds and fill them halfway with bean cream. Make a depression in the center, fill it with cream from a bag, and cover it with another portion of bean cream on top.
- Edamame (green soybeans): 200 g
- Whipping cream 33%: 250 ml
7
Cover the molds with plastic wrap, place in the freezer for 10 minutes, then another 10 in the refrigerator.
8
While the filling is freezing, prepare the dough: mix flour and sugar in a microwave-safe container. Gradually add water while stirring continuously. Cover the container with plastic wrap and place it in the microwave for 1.5 minutes at 850 watts. Remove it, stir quickly, and cover again with plastic wrap. Repeat this process two more times until the mixture becomes smooth and sticky.
- Glutinous rice flour: 120 g
- Sugar: 100 g
- Water: 240 ml
9
Sprinkle the cutting board with starch and place the dough on it. Also sprinkle starch on top of the dough to prevent it from sticking to the rolling pin, and roll it out to a thickness of 2-3 mm. Use a cutter or glass to cut out circles from the dough. Slightly moisten them with water.
- Cornstarch: 30 g
- Water: 240 ml
10
Place the cream filling in the center of each circle. Quickly seal the dough around it and gently shape each mochi into a round form with your hands.
11
Your kikufuku is ready.