Cook while stirring until a thick dough-like mouldable paste is formed.Add the bean mash to the pot with the coconut milk or water and vanilla extract.You may also use a fork to mash the beans and mix them with the sugar if you don't have a food processor or blender. I used a hand/immersion blender to do this.Let the beans cool a little before adding them to a food processor with the sugar and process on high until smooth.Turn off the heat and drain the beans (you may keep the water to use as aquafaba, although you'd only be able to use it in recipes where the red colour won't matter).If it just splits in halves, it's not ready yet. After about an hour, test a bean by mashing it with a spoon or your fingers.Keep an eye on the pot and add about 1/2 cup of water when the water boils down, to keep the beans submerged.Bring the water to a boil, then reduce the heat to medium and let cook partially covered. Place the beans in a large pot and fill with enough water to cover the beans by about an inch.Soak the red beans in plenty of water for at least 2-3 hours or better overnight. Rinse and drain.Check the recipe notes for how much to substitute with. ![]() Some brands add maltodextin and other additives I suggest to steer clear of these brands and choose one that provides 100% pure stevia powder. Stevia is a natural sweetener extracted from the leaves of the stevia plant. To make the recipe sugar-free, you may use stevia powder. I’ve found the Koda Farms brand to give the best results so far, both texture-wise and taste-wise. You’ll also find this at Asian grocery stores. Mochiko or glutinous rice flour is used to make the mochi wrapper. Else you may just use red beans or red kidney beans. Some regular grocery stores also carry it. Where to find ingredients?Īdzuki beans can be found at most Asian grocery stores or online. If you give these red bean mochi balls a try, drop me a comment and let me know how yours turned out. The coconut milk in the dough enhances the texture and makes it a lot more delicate while adding a nice layer of flavour too. Homemade red bean mochi is so much more delicious that store-bought. Any leftover red bean balls can be kept refrigerated or frozen they are actually delicious to eat on their own as a snack. I find the stove-top saucepan method really not that difficult at all and it is my go-to method.Īs for the filling, if you want to save time, you can get ready-made sweet red bean paste filling at an Asian grocery store (usually in the refrigerated/freezer section or in cans). Since I haven’t tried any of these methods for myself I can’t give real directions for either of them. If you decide to microwave the mixture, stir it half-way through, and microwave again until it is thick and malleable. If you prefer not to stand and stir, then I suggest you spread the glutinous rice flour mixture on a greased tray and bake at low temperature for a long period of time or steam it. This is one of the few occasions where I would recommend a non-stick pan. For this, a non-stick pan will help tremendously. I haven’t tried using either of these methods. Instead, I cook the glutinous rice flour directly in a saucepan along with the liquids. There are a few methods of cooking the mochi wrapper, the most popular being the microwave method, the steaming method or baking at low temperature over a long period of time. I don’t quite find this to be the case unless you really don’t like standing and constantly stirring for about 15 minutes or so. It seems that mochi is generally regarded as a tedious recipe to make. Today, I’m sharing a different kind of glutinous rice cake which is the Red Bean Mochi (aka Daifuku mochi) that both Kevin and I are particularly fond of. The one I am more used to is the banana glutinous rice rolled cake. Glutinous rice cakes exist in many different versions and flavours, plain or filled.
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