Traditionally Japanese people fill Mochi with red bean paste, but some prefer white bean paste, the flavor is a little bit different. In the stores you can find colored mochi and even flavored mochi. The most common flavors are green tea powder, soy bean flour, Asian mugwort and anything sweet.
If you want to experiment, you can make ice cream mochi by filling the dough with different ice cream flavors (my favorites are green tea, mango and chocolate). You can even find Mochi ice cream in grocery stores (Trader Joe often has a variety of them).
You can even add sweet mochi to Japanese soups with noodles or vegetables. Most of them are made with beans, but you can experiment with your mochi and add them to any sweet soup or mixture you like.
Sweet, homemade red bean mochi
Red bean mochi is one of the versions of a Japanese dessert you can find in many household all year-round, but it's usually made before the New Year celebration. Mochi consists of rice turned into flour that is used as dough to cover the filling. In this is a step-by-step recipe you will learn how to make the delicious treat at home. All you need is a bit of patience and care for these gentle mochi cakes.
For the dough:
- 128 g rice flour
- 225 ml water
- 37 g coconut sugar
- 16 g tapioca flour or corn starch
For the red bean paste:
- 250 g adzuki beans
- 250 g deglet noor dates
- 43 g maple syrup or coconut nectar
- 50 g of cooking liquid
For the red bean paste, soak the beans for 8 hours in a big bowl, the beans will become 2 or 3 times bigger. Drain adzuki beans, add them in a big pot. The beans will become even bigger while cooking. Cover the beans with water, let them boil for a minutes. Drain the liquid.
Put the beans into the pot, add fresh water to cover them completely. Bring to the boil again, lower the heat to medium. The beans should simmer for 50-60 minutes. Add more water to make sure nothing is burning.
Drain the liquid, but safe several spoons of it in a separate bowl. Place the beats with coconut nectar and dates into a food processor. Mix everything together, add cooking liquid if the mixture looks dry and you can't form a ball.
You can more or less coconut nectar to change the sweetness of the paste.
Start by making mochi dough. Take a clean cutting board, dust it with starch. Keep the starch on hand and dust the board from time to time.
Mix all the ingredients for the dough together, put them in a microwave-safe plate. The surface of the mixture should be smooth, it will stick to your hands so be careful. Cover with a safe lid, microwave for 3 or 4 minutes.
Put baked mochi on the cutting board with a spoon. Be very careful because the steam is hot. Dust the surface and your hands again, flip every mochi over, coat them with starch. They shouldn't stick to the surface.
Take 50 grams of mochi and make a flat circle. Place 18 grams of read bean paste in the middle.
Pinch the dough over the paste, everything should be covered inside. Flip every mochi and let them sit for a cutting board for 5 minutes. Pinched edges should be hidden. You can add more starch if mochi have sticky spots. Repeat with every mochi or until the paste is over. Serve immediately, mochi shouldn't be refirigerated.