In a bowl, add the glutinous rice flour together with the water and mix until smooth add the mixture to a saucepan, add the sugar and give it a good stir cook the mixture over medium heat, stirring constantly until it thickens and it can hold its shape, for about 5 to 7 minutes. Start by preparing the red bean - açaí mixture to a bowl, mix together the red bean paste with 1 tbsp of açaí powder mix well until combined cover with plastic wrap and set aside. Served next to a cup of warm green tea, this dessert is a powerful boost of antioxidants for your body. We went a step further with the traditional Mochi and we enriched it with a touch ofĪçaí powder. However, the steamed rice can be substituted for sweet glutinous rice flour, Mochiko and the process becomes much easier. Making mochi the traditional way is a long, strenuous process and it doesn’t stay fresh for too long. The traditional mochi filling is red bean paste, a sweet treat to accompany the soft, stretchy rice dough. Mochi can be flavored in many ways and can be filled with various fillings, from matcha, and chocolate to dulce de leche and butter. In the process, the cooked rice turns into a tender, sticky dough that provides the base for mochi, a popular dessert. Let me know if you try out this recipe - tag me on Instagram or leave me a comment/rating below.Mochi is a Japanese dessert made by pounding steamed short-grain glutinous rice, called mochigome. If you love mochi and red bean, you may enjoy my other recipes: Snowskin Mooncakes Other recipes you may like Taiwanese Pineapple Cakes (Feng Li Su) 鳳梨酥 Serve the Strawberry Red Bean Mochi with tea, or other sweet treats such as: I don't recommend storing the mochi in the fridge or freezer, as the dough will harden when exposed to cool temperatures.
#Red bean mochi how to#
How to storeĭue to the moisture content in fresh strawberry, it's best to consume the mochi right away on the same day it is made.
Lastly, I keep a bowl of water nearby to dab my fingers into and press down on the dough. I prefer using a silicone mat as my work surface, with a liberal dusting of kinako or cooked cornstarch to prevent the dough from sticking. Mochi dough is very hot and sticky and can burn you if you don't handle it carefully. I like to use a silicone spatula when making mochi. Place a red bean "ball" on top of the mochi dough, and pinch to seal the edges.ĭust with kinako roasted soy bean flour (or cooked cornstarch), and repeat with the remainder.
#Red bean mochi skin#
When the mochi skin is translucent, it's cooked through.ĭivide the cooked dough into 4 equal portions.įlatten a piece of dough with a silicone spatula. Give it a stir.Ĭover the mixture and microwave it in 1-minute intervals for 2-3 minutes, stopping to stir in between. In a shallow microwave-safe dish, combine the glutinous rice flour, water and sugar. Wrap each strawberry with the red bean paste, ensuring that no strawberry is visible. Wash and dry the strawberries with a paper towel. Prepare the red bean paste and divide it in to small balls. You can find these ingredients in Asian grocery stores.
It has a sticky, chewy texture and can be unfilled or filled. Mochi is a Japanese treat made with glutinous rice flour.
I had to fight my kids off to save a couple strawberries so that I could make these delicious Strawberry Red Bean Mochi. My husband came home with these really cute (and sweet) strawberries the other day. It's a sweet, chewy and delicious treat that will be sure to impress your guests! This recipe for Strawberry Red Bean Mochi features fresh strawberries encased in a homemade red bean paste.
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