Homemade Red Bean Mochi 紅豆麻糬
Homemade Red Bean Mochi 紅豆麻糬 is not only really, really easy to make but really deliriously tasty as well. This homemade mochi is soft, gooey, sexy, oh so fresh and smelling deliciously of fragrant rice, the red bean paste light, fresh and tasty.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup red bean paste
- 3/4 cup shiratamako rice flour, 100g or 3/4 cup mochiko rice flour, 115g
- 3/4 cup water
- 1/4 cup sugar, 50g
- 3/4 cup soy bean powder, or potato starch or cornstarch
Instructions
- 1
Roll your red bean paste into 15 nos. 3/4 inch balls of 20g each. Place in freezer for 30 mins or so to firm up.
- 2
Mix sugar with flour, then add in water and stir til combined.
- 3
Steam over medium heat for 15 mins.
- 4
Prepare your working surface by generously dusting with soybean powder or starch. Remove mochi from heat and use a scraper to scrape all in one big piece onto working surface.
- 5
Now dust the top of the mochi generously with powder or starch. Use your palms or a well dusted roller to flatten the mochi to a 1/4 inch thickness. If the mochi starts sticking anywhere just slap on more powder or starch.
- 6
Slice mochi into 15 equal pieces, or if you want neater mochi, use the rim of a glass cup to press 3 inch circles out.
- 7
Place red bean paste into center of mochi and then gather the sides together, sticking one side to the opposite side until the red bean paste is completely enclosed in a ball shape.
- 8
Dust off any extra power and place wrapped mochi onto a plate lightly dusted with starch.
- 9
Repeat for all mochis.
- 10
Eat immediately or keep covered at room temperature for one day. After that refrigerate in airtight container for up to another 2 days.