Mochi are Japanese cake/cookies. It is hard to say what they exactly are because it is not a cake in the Western culture meaning. It is a dessert shaped as a ball or oval made of rice flour. The rice dough could be neutral or flavoured with flavour of choice for instance matcha tea. Inside of mochi is usually red bean paste filling. Mochi are soft, slightly sticky, slightly chewy, not very sweet, glutenfree. Something like dumpling. They are hard to describe, I recommend to try!
about 25 pieces
- 1 cup (150 g) rice flour Mochiko
- 1 cup (200 g) sugar
- 2 tablespoons matcha powder/freeze-dried strawberry powder
- ½ teaspoon baking powder
- 1 cup (250 ml) water
- ¾ cup (185 ml) full-fat coconut milk
- corn starch/corn flour for dusting
Red bean paste:
- 200 g red bean (canned in water)
- 2 tablespoon solid fat of your choice (butter, lard, coconut oil)
- 2 tablespoons sugar
Red bean paste: drain bean, rinse with water and place to the sauce pan. Add water to cover. Bring to the boil, then simmer about 50 minutes until starts to fall into pieces. Drain, pass through the sieve to remove rind. Return to the saucepan, add fat and sugar (you may add more if you like sweet desserts), heat stirring constantly until thicken. Remove from the heat, cool.
Dough: in a bowl mix together flour (Mochiko is crucial), sugar, baking powder and flavouring powder of your choice (strawberry, matcha or something else). This recipe calls for one batch of mochi in one taste, I made mochi two times – one batch of matcha flavoured, the second batch of strawberry flavoured. In a second bowl mix together water and coconut milk. Add wet ingredients to dry ingredients and mix with the spoon until smooth, elastic dough.
Line 9 x 13 inch shallow ceramic, glass or metal baking dish with parchment paper. Spoon the dough (the layer will be low) to the baking pan and bake at 275°F (135°C) for about 1 hour. The dough is ready when is soft, elastic and dry to the touch. Cool in pan.
Remove cooled dough from the pan and cut off hard and over baked strips around the edges. Divide the remaining cake into squares about 2 ½ x 2 ½ inch each. Place one square at the time on the palm of your not dominant hand. Place small ball of the bean paste in the middle and fold corners to the middle to cover the filling. Shape in hand as ball or oval. Make sure you dusted hands and working surfaces with corn starch to avoid stickiness. Dust each mochi with thin layer of corn starch after you shape it. Store in air tight container up to four days.
Tags: bean, glutenfree, matcha, strawberry, vegan.