How to make red bean mochi

With red bean mochi, you need to prepare some ingredients:

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Ingredients for making red bean mochi:

• 100gr glutinous rice flour for making cakes.
• 150gr red beans.
• 150ml filtered water.
• 20 grams of white granulated sugar.
• 20gr tapioca starch.
• 300ml coconut milk.
• 1/2 teaspoon.
• 1/2 teaspoon vanilla.

How to make red bean mochi

Making the filling:

Soak the red beans in warm water for 1–2 hours, then rinse them thoroughly, drain, and put them in a pot. Add coconut milk and cook until the beans are tender. Once cooked, turn off the heat and let them cool.

Use a spoon to mash the beans, adding vanilla, sugar, and salt as you go. After mashing, divide the beans into portions according to the number of cakes you have prepared and roll them into balls, then set them aside.

Prepare the pastry dough:

Combine glutinous rice flour and tapioca flour in a large bowl and add cold water. Knead until the dough is smooth, ensuring even kneading to prevent lumps.

Steam the dough for about 20 minutes over medium heat, ensuring it's evenly cooked. After the first steaming, remove the dough and mix it thoroughly with 1–1.5 cups of granulated sugar to give the crust its characteristic sweetness. Then, steam the dough again for another 20 minutes until cooked through. Remove and let cool.

See also: How to make Mana Chocolate

Shaping the cake:

Take a sufficient amount of cooked dough, shape it into a ball, then flatten it. Place the filling in the center and wrap it tightly to seal the filling. Next, refrigerate the dumplings for about 2 hours until they harden, then they are ready to be enjoyed.

Mochi cakes have a chewy, soft outer layer with a subtle coconut milk aroma. When you bite into it, the combination of the outer layer and red bean paste creates a rich, nutty flavor that will captivate you from the very first bite.

How to make cream-filled mochi

                                             Cre: Pinterest https://www.pinterest.com/pin/49469295898989749/

Ingredients to prepare

• 80g glutinous rice flour
• 20g tapioca starch or cornstarch
• 200ml fresh milk
• 30g salted butter
• 250ml whipping cream
• 30g powdered sugar
• 40g granulated sugar
• ¼ teaspoon vanilla
• A little cream cheese or Oreo cookies, depending on your preference

How to make cream - filled mochi

Prepare and mix the mochi dough.

In a bowl, combine 60g of glutinous rice flour, cornstarch, sugar, and fresh milk. Mix well until the flour is smooth and dissolved. Then, bring a pot of water to a boil, strain the mixture through a sieve to remove any lumps, and steam for 40 minutes.

Place a pan on the stove, add 20g of glutinous rice flour and toss evenly for 10 minutes, then turn off the heat and pour it into a bowl so that the dough doesn't stick to your hands when kneading later.

Knead the dough for the pastry shell.

After 40 minutes, take the glutinous rice flour out and mix until the dough is slightly pliable. Then add 30g of salted butter and continue kneading until the glutinous rice flour absorbs all the butter. Take the dough out, place it on a piece of plastic wrap, and knead again until it is completely pliable. Wrap it up and set it aside.

Make the whipped cream filling for the cake.

Next, prepare a large bowl, add 250ml of fresh cream and 30g of powdered sugar, and beat with a mixer until slightly fluffy. Then add ½ teaspoon of vanilla. Continue beating at high speed until the cream is stiff and sticky. Scoop the cream into containers and refrigerate until chilled.

Making mochi with fresh cream filling.

Divide the kneaded dough into portions weighing 40g to 50g each. After dividing evenly, knead each portion until it is smooth and round. Place a piece of plastic wrap underneath, and wrap the rolling pin with plastic wrap as well to prevent sticking. Place the dough ball on the plastic wrap and roll it flat.

Spread a layer of roasted glutinous rice flour on the surface and flip the mochi over. Add a tablespoon of fresh cream filling. Fold the edges of the mochi and wrap it up, sprinkling with a little more roasted glutinous rice flour to prevent sticking.

Finally, repeat the process until all the dough and filling are used up, and the mochi is ready to be served and enjoyed. 

How to make mung bean mochi

                                             Cre: Pinterest https://www.pinterest.com/pin/386394843021345733/

Ingredients for making mung bean mochi

• 110g glutinous rice flour for making cakes
• 20g of plain rice flour
• 15g vegetable oil
• 45g sugar
• Water
• 1.5 teaspoons of roasted glutinous rice flour and 1.5 teaspoons of powdered sugar for dusting
• 50g peeled mung beans
• 20g coconut milk
• 20–25g of sugar

How to make mung bean mochi

Making the mochi wrapper

Sift the glutinous rice flour, rice flour, and sugar into a large bowl. Add 100ml of water and vegetable oil, and stir with a whisk until the flour is completely dissolved. Strain through a sieve to remove any lumps.

Put the flour mixture in a saucepan and cook over the lowest heat until cooked through, stirring constantly to prevent lumps and burning. If lumps form, remove from the heat and stir continuously until dissolved before returning to the lowest heat and stirring until cooked through. Once cooked, transfer to a bowl and let cool slightly. Then, use a knife to divide the dough into portions of approximately 27–29g each.

Make the filling

Soak mung beans overnight until soft, then rinse, steam until cooked, and mash. Put the mashed mung beans in a pan, add a little coconut milk, cooking oil, and sugar, and simmer over the lowest heat until the mixture thickens and becomes sticky.

Let the mung bean mixture cool slightly, then divide it into small pieces, roll them into balls, and set aside.

Shaping the dough

While the dough is still warm, begin shaping the dumplings. Prepare a thin piece of cellophane, place a ball of dough in the center, use another piece of cellophane to flatten the dough, then place the filling in the center, wrap it up, and roll it into a ball.

Roll the dough in a layer of flour, shake off the excess flour, and repeat until all the dough and filling are used up.

After shaping the cookies, place them on a covered tray and store them in a cool, dry place. You can also refrigerate them for 30 minutes to help them harden faster. Do not leave them longer, as they will become dry and hard and not taste good. 

>> See also: Mung Bean Cake Recipe