Mochi, a cherished Japanese delight, enchants taste buds with its sweet and chewy allure, and among its revered variations, red bean mochi reigns as a timeless classic. These petite, translucent pillows unveil a meticulous craft, with glutinous rice flour forming a uniquely elastic dough. Each delicate mochi encapsulates a luscious core of sweetened red bean paste, creating a harmonious blend of textures and flavors.
The deep, earthy richness of the red bean merges seamlessly with the chewy exterior, delivering a delightful balance of sweetness and substance in every bite. Crafted with precision and tradition, the mochi-making process involves skilled hands shaping each piece into a work of art. A finishing touch of cornstarch or kinako ensures the confections maintain their individuality.
Red bean mochi is not merely a culinary delight; it's a cultural journey condensed into a bite-sized experience. As you relish the soft chewiness and the sweet embrace of red bean, you partake in a timeless tradition that transcends borders, uniting food enthusiasts in a shared appreciation for exquisite flavors and culinary heritage.
Ingredients:
1. Red beans
-150g Red Beans
-1/3 tsp Salt
-100g Sugar
-Cooking Oil
2. Dough
-150g glutinous rice flour
-50g Cornstarch
-50g Sugar
-300ml unsweetened fresh milk
-Cooking Oil
Sweetened red bean paste (store-bought or homemade)
Instructions:
Prepare the Red Bean Paste:
If making your own red bean paste, soak red beans 4-6h, then cook until soft. Mash the beans and sweeten with sugar to taste. Allow it to cool.
Make the Mochi Dough:
In a heatproof bowl, mix glutinous rice flour, cornstarch and sugar.
Gradually add milk while stirring to avoid lumps.
Cover the bowl with plastic wrap and steam for 45 minutes - 1h
Stir the mixture and let it cool slightly.
Forming the Mochi:
Dust your hands and a clean surface with cornstarch or potato starch to prevent sticking.
Spoon a small amount of mochi dough onto the starched surface.
Flatten the mochi and place a small amount of red bean paste in the center.
Fold the edges of the mochi over the filling, sealing it to form a ball or disc.
Finishing Touch:
Dust the finished mochi with more starch to prevent sticking.
Enjoy:
Your red bean mochi is ready to be enjoyed! Serve them immediately or store them in an airtight container.
Feel free to experiment with the filling or coating. Some people like to roll mochi in desiccated coconut or kinako (roasted soybean flour) for extra flavor. Be creative and enjoy the deliciousness of homemade red bean mochi!
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And the last thing I am not a professional chef. I'm just a normal person, thank you
There may be errors because of language translation, if you have any questions please write to me in the comment section, I will be happy to answer 🥰🥰🥰
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