Soft and Chewy Mochi with Red Bean Filling
🧂 Ingredients
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- 250 grams glutinous rice flour
- 80 grams granulated sugar
- 300 ml plain water
- 2 drops pink food coloring (optional)
- 100 grams cornstarch for dusting
- 200 grams dried red beans (adzuki beans)
- 100 grams granulated sugar for the filling
- 50 ml thick coconut milk
- 1/4 tsp salt
- 1 leaf pandan leaf
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👩🍳 Instructions
- 1 Soak the dried red beans for at least 4 hours or overnight, then boil them in fresh water with the pandan leaf until soft, about 45-60 minutes.
- 2 Drain the red beans, mash them with a blender or by pounding, then cook again in a pan with the sugar, coconut milk, and salt, stirring constantly until the mixture is firm and can be shaped. Let it cool, then form into small balls about the size of marbles and set aside.
- 3 For the mochi skin, mix the glutinous rice flour, sugar, and plain water in a heatproof bowl, stirring until there are no lumps. Add food coloring if you like.
- 4 Steam the batter for 20-25 minutes over medium heat until it is cooked through and turns chewy and translucent.
- 5 Evenly dust a work surface with cornstarch so the dough doesn't stick. Pour the hot mochi dough onto it and let it cool slightly for a moment.
- 6 Take a portion of the mochi dough, flatten it in your hands (which have been dusted with cornstarch), fill it with a red bean ball, then shape it into a ball and seal the edges.
- 7 Roll the finished mochi in cornstarch again so it doesn't stick, then arrange on a serving plate. The mochi is ready to enjoy.
💡 Tips
• Make sure the mochi dough is fully cooked until translucent when steamed; if it still looks milky white, it's undercooked and the texture will turn out tough.
• Use cornstarch rather than all-purpose flour for dusting, since cornstarch is finer and won't make the mochi skin tough.
• The red bean filling can be swapped for peanut butter, chocolate, or cheese depending on your family's taste.
• Store the mochi in an airtight container and eat within 2 days since no preservatives are used; it can also be kept in the fridge, though the texture will become slightly firmer.
📊 Nutrition Facts / serving
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