Mochi is a Japanese word for little sticky cakes that are sweet inside and savory outside. Mochi are made with special rice flour that is cooked until it becomes a very smooth and sticky paste. The paste is formed into small blocks or circles. In Japan, Mochi can be found in every home during the New Year celebration.
Mochi doesn’t stay soft and chewy for long, so it should be eaten at the same they when you cook them. However, you can meal prep the components and the fillings and then combine then into delicious mochi. Western version of this treat has more sugar but you can change the sweetness by reducing the amount of sugar.
One of the main reasons red bean mochi is so delicious is because they are really fresh and surprisingly chewy. You make them and serve them immediately, but that’s not a problem because mochi are so tasty that every single piece will be eaten very quickly.
Quick red bean mochi
Traditionally, mochi took hours to make by pounding white rice with a mallet until it became rice flour. Nowadays, that would be a bit too much for the most of us, so there is a quicker way to make mochi. You can get rice flour in an Asian store, some of them are prepared for mochi dough. This is a simple mochi recipe with the red bean paste that is always a huge success. The texture is perfect for the sweet but not overpowering filling.
For the dough:
- 220 g rice flour
- 110 g sugar
- 200 ml milk (I prefer coconut milk)
- 40 g rice flour for coating
For the red bean paste:
- 125 g red beans
- 200 ml water
- 40 g sugar
Take a bowl and add sugar and flour. Gently pour coconut milk and mix everything together until smooth. Put the mixture in a plate and steam over a medium heat for 25-30 minutes. You can use a wooden spoon to test if the mixture is ready. Flour shouldn't stick to the wood. Place a bowl on a kitchen table and let it cool down for 15 minutes.
Place the dough on a clean surface, cut it into even portions. Gently press every portion to form a disc. Put red bean paste in the middle of every portion, carefully fold edges of mochi to seal the paste. Roll the disc into a ball with your hand, coat with coconut. If dough sticks to your hand, dust them with cornstarch.
For the bean paste, you should rinse beans and soak them for 4-6 hours. They will become much larger. Add them into a big bowl and cook over a medium heat for 40 minutes, the beans should become soft. Make sure water always covers the beans or they can burn. When beans are soft, they will still hold their shape, which gives mochi its amazing texture. You can gently mix the bean paste with a spatula to make it softer or creamier.
Add sugar to your paste while it is hot, taste the sweetness of the mix. Add more sugar if necessary, or you can use any powdery sweetener that dissolves in hot mixtures. I love coconut sugar more because it gives a more gentle taste.