Adzuki Bean Mochi
Adzuki Bean Mochi is a delightful, chewy Japanese dessert featuring a sweet red bean paste filling encased in soft, pliable mochi. This recipe focuses on minimal added sugar, letting the natural sweetness of adzuki beans shine, making it a healthy and satisfying treat.
Ingredients
- 200 grams dried adzuki beans
- 400 grams glutinous rice flour
- 240 ml water
- 0.25 cup honey
- 3 tablespoons potato starch
- 1 pinch salt
Instructions
- Rinse 200 grams dried adzuki beans thoroughly. Place them in a medium pot, cover with plenty of water, and bring to a boil. Reduce heat and simmer for 10 minutes. Drain the beans and discard the soaking water.
- Return the drained adzuki beans to the pot, cover with fresh water (about 4 times the volume of the beans), and bring to a boil. Reduce heat, partially cover, and simmer for 1 to 1.5 hours, or until the beans are very tender and easily crushed. You may need to add more water if it evaporates too quickly.
- Once cooked, drain the adzuki beans, reserving about 0.25 cup of the cooking liquid. Mash the beans in the pot with a potato masher until a coarse paste forms. Stir in 0.25 cup honey and a pinch of salt. If the paste is too dry, add a little of the reserved cooking liquid, 1 tablespoon at a time, until it reaches a moist, spreadable consistency. Let the anko (red bean paste) cool completely.
- Once the anko is cool, divide it into 8 equal portions (approximately 30-35 grams each) and roll them into small balls. Set aside.
- In a microwave-safe bowl, combine 400 grams glutinous rice flour and 240 ml water. Stir well with a spatula until a smooth batter forms. Cover the bowl loosely with plastic wrap, leaving a small vent.
- Microwave the batter on high power for 1 minute. Remove, stir well, and microwave for another 1 minute. Stir again. The mixture should be thickening and becoming more translucent.
- Microwave for a final 30 seconds to 1 minute, until the mixture is fully translucent, very sticky, and has formed a cohesive ball. Stir thoroughly one last time.
- Spread 3 tablespoons potato starch generously on a clean work surface. Carefully transfer the hot mochi dough onto the potato starch. Dust the top of the mochi with more potato starch.
- Using a well-dusted rolling pin (or your hands), gently flatten the mochi dough into a rectangle about 0.5 cm thick. Allow it to cool slightly, making it easier to handle.
- Cut the mochi dough into 8 equal squares or circles (about 7-8 cm each). Place one anko ball in the center of each mochi piece.
- Carefully bring the edges of the mochi dough up and around the anko ball, pinching them together tightly at the top to seal the filling completely. Roll gently between your palms to smooth the surface and form a neat ball.
- Repeat with the remaining mochi pieces and anko balls. Place finished mochi seam-side down on a plate. Garnish with an extra dusting of potato starch or a sprinkle of toasted sesame seeds before serving.