Mochi are a type of sweet Japanese treat that is traditionally consumed during the New Year. In Japan, there are also Mochi-eating competitions, which have often resulted in fatalities: the dessert has a sticky consistency that necessitates eating it slowly and in small bites. Despite the unappealing name, Homemade Mochi are an excellent way to cap off a Japanese-themed evening.
Glutinous Rice Flour and Red Bean Jam, known as Anko, are required to make Mochi. This is a simple recipe that can be made at home with Red Adzuki Beans or Nutella. In fact, the names of the Mochi vary depending on the filling: the Daifuku is a bean-based one, while the Sakura is the same but wrapped in a cherry leaf. Then there’s the Ichigo Daifuku, which contains a strawberry covered in hazelnut cream, the Kusamoki, which has a unique green color obtained by inserting mugwort leaves, and the Yyukimi Daifuku, which contains a scoop of ice cream. To obtain pleasing pastel colors, add food coloring to the mixture if desired. Today, we’ll look at how to make Daifuku, the most common type.
Homemade Mochi
The Homemade Mochi with the Original Japanese Recipe is a Japanese dessert that is frequently in the news around the New Year. It is made with a dough based on gluten rice flour and a filling of bean jam that the sweet tooth can replace with Nutella.
Ingredients
- 160 gr of glutinous rice flour
- 180 ml of water
- 50 gr of sugar
- corn starch to taste
- 125 gr of red azuki beans
- 1.5 l of water
- 200 gr of sugar
- 1/2 teaspoon of Sodium Bicarbonate
Instructions
- First and foremost, devote yourself to the jam's preparation. Soak the dried beans in water and baking soda for 12 hours.
- After soaking, drain the beans and place them in a pot with water. Bring to a boil, then drain for 5 minutes. Repeat this procedure a second time to remove the bitter taste that characterizes the bean.
- After these two quick boils, it's time to cook the beans in the water specified in the recipe for at least four fingers. Allow them to cook for at least 2 hours over medium heat, maintaining a slight boil.
- The beans will be tender but not undone at this point. Drain and return to the pot with the sugar, cooking over low heat for 15 minutes, or until the mixture has reached the classic jam consistency.
- Set aside after blending with a hand blender to achieve a more homogeneous cream.
- Devote some time to making the mochi dough. Combine the flour, sugar, and water in a mixing bowl and knead until smooth and uniform. You can now add a few drops of food coloring to taste.
- Place it in the bamboo steamer and steam it for 20 minutes.
- Allow it to cool before squeezing out small portions with your hands and spreading them out to form circles
- Place a generous teaspoon of bean jam in the center and close, dipping the mochi in the corn starch to keep them from sticking together.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 431Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 127mgCarbohydrates 103gFiber 3gSugar 65gProtein 6g
