Mochi is among us’s favourite desserts that is a Japanese grain cake made from glutinous grain. One of the numerous Japanese confections for example daifuku, that's mochi full of sweet fillings, like sweetened red bean paste, is extremely popular all over the world. You are able to stuff every other sweet fillings you want in mochi. No question mochi is broadly welcome by differing people with various tastes.
Its sticky texture is really a challenge to deal with. My close friend, Juanna, gave this mochi recipe in my experience. I discovered it’s easy and simple to follow along with. I attempted several occasions. Each time my loved ones and that i were very pleased with the outcomes. Thank you to her.
Makes 12
- 220 gm glutinous grain flour
- 110 gm sugar
- 200 ml coconut milk (or milk)
- desiccated coconut (or fried glutinous grain flour) to coat mochi
- 1/2 cup red beans
- 1 1/2 cup water
- rock sugar to taste
Method:
- Combine glutinous grain flour with sugar well. Progressively stir in coconut milk (or milk) until smooth.
- Transfer flour mixture inside a greased shallow plate (see picture 1), steam over high temperature with cover half an hour, or until cooked through (see picture 2). Make use of a chop stay with test whether it’s cooked. Otherwise much flour mixture stays with the chop stick, it’s done. Let awesome lower a little before you don’t feel hot to deal with.
- Transfer to some greased surface. Reduce 12 even small portions. Knead each right into a small disc. Spoon red bean paste in the centre (see picture 3). Fold the advantage to close the mochi. Gently roll it right into a ball shape using both palms, then coat with desiccated coconut. The choice method to coat mochi is by using cooked glutinous grain flour. Fry additional glutinous grain flour on the non-stick frying-pan over medium-low heat with no oil. Allow it to prepare for several minutes until aromatic. Don’t allow it to burn go ahead and. Following the cooked flour cools lower a little, technology-not only to coat mochi.
- Rinse red beans and soak for several hrs. Drain well. Add red beans in boiling water to prepare over medium-low heat with cover until soften. The share of red beans and water It's my job to follow is 1:3, and prepare over my electric ceramic stove. When all of the water is vaporized, the red beans are cooked, resulting with very soft texture, yet sustaining the entire form of red bean. I simply love this sort of red bean paste, fairly simple although not too saturated.
- While half water is finished, add rock sugar to taste. If this’s almost done, taste on your own to regulate the sweetness from the red bean paste. Then add raw sugar to regulate the sweetness as needed.
- Home plate you utilize to steam glutinous grain flour ought to be big and shallow. Spread flour mixture thin inside it. Otherwise it requires forever to become cooked through.
- Glutinous grain flour is fairly sticky in the own nature even if is cooked. When the flour is steamed for sufficient time, it’s okay though it still stays with your chopstick a little. Should you don’t taste any uncooked-flour flavour, it’s cooked and may utilize it to wrap fillings.
I attempted cooking this mochi and that i loved it but were built with a problem developing it in a ball i believe i put an excessive amount of oil on my small table surface it wouldn't close-up around the red beans. how do you kneed it in a disc. help, it tastes good however i would like to really make it look great such as the ones you are making. thanks
To madbioc,
Oh, jeeze, just return and browse your message.
When the the surface of mochi will get too oily, it's really hard to close it. Attempt to turn the interior out, or moist with a few water to find out if it can benefit.