Mochi
HB-1508 · Hand-built original · Japanese
Mochi is a Japanese rice cake made with glutinous rice flour. This version features sweetened red beans and a kinako powder coating.
JapaneseDessert25 minServes 10164 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: rice
Pairs well with: miso soup, steamed rice, pickled vegetables, edamame, coffee
Servings:10quantities adjust to match
Ingredients
- 15¼ oz canned sweetened red beans, mashed into a paste
- 5¼ oz sweet glutinous rice flour
- 1¾ oz plus 2 tbsp granulated sugar, divided
- 1 cup whole milk
- 2 tbsp kinako powder (roasted soybean powder)
- 4 tbsp cornstarch, divided, plus more for dusting
Method
- Divide the red bean paste into 10 equal portions, roll into balls and chill until firm.
- Whisk the glutinous rice flour, 1¾ oz of the sugar and half the cornstarch in a microwave-safe bowl. Whisk in the milk until smooth.
- Cover loosely and microwave for 2 minutes. Stir well, then microwave in 30-second bursts, stirring each time, for a further 1 to 2 minutes until the dough is glossy, stretchy and translucent.
- Turn the hot dough onto a surface dusted generously with the remaining cornstarch. Dust the top, let it cool just until you can handle it, then roll to about ¼ in thick and cut into 10 squares or rounds.
- Place a bean paste ball in the centre of each piece, pinch the dough up and around it to seal, and roll gently into a ball with the seam underneath.
- Mix the kinako with the remaining 2 tablespoons of sugar. Dust or roll the finished mochi in the kinako mixture and serve the same day.
Prep: 5 min · Cook: PT0S · Total: 25 min
Nutrition (per serving, where published)
164 kcalCalories
5 gProtein
32.7 gCarbs
1.5 gFat
0.5 gSaturates
0.1 gFibre
0 gSugars
79 mgSodium
3 mgCholesterol
140 mgPotassium
58 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data