Tender red bean mochi
Community member
"This is definitely my favorite dessert. It's very normally seen in afternoon tea time, because it goes very well with tea or coffee. The sweet red bean melts with tenderness of the rice skin, can't say how much I love it. Both very popular in China and Japan."
Difficulty
Easy đIngredients
Step 1/16
Prepare these stuff first!
Step 2/16
- 20 g glutinous rice flour
- 10 g sugar
- 20 g red bean paste
Mix 1 and 2 (50g and 100g each), 100g red bean(4) paste.
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- 24 ml water
Pour water into mixed 1 &2, keep stirring till no lumps. This only takes 5 minutes at most!
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Put the liquid on water to steam it.
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Steaming for 6-10 minutes, stir it, turn the inside out, if you still see some white stuff inside, put it back to steam for another 3 minutes.
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It will be like this when it's done!
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- 10 g corn starch
pour some corn starch in into a separate bowl.
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Fry the corn starch, just heat it, no need to burn it...
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Now, let's get our hands dirty!
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Use a big spoon to get one dough, it is approximately 45g.
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Put it into the fried corn starch.
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Press it hard to a piece. This can be sticky, so use the corn starch wiselyđ
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Put a red bean dough on it.
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Wrap it up like this, and squeeze the top until it seals!
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Make it round with both hands if necessary, here you go, the first mochi!
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I love the tenderness! enjoy it with some mocha or any tea, and have a chill afternoon. đ
