In my childhood memories, there’s a flavor I can never forget: red bean matcha mochi. Every time I think of it, I’m filled with warmth and nostalgia. Follow my step-by-step guide to make it.
Why Matcha Red Bean Mochi
Mochi is a traditional Japanese rice cake made from glutinous rice or glutinous rice flour. It has a soft, chewy, and slightly sticky texture that is unique and enjoyable.
I’ve shared various mochi recipes before, including a simple milk mochi recipe and a pumpkin mochi recipe. I’m sure you’ll love this Matcha Red Bean Mochi too!
This time, I carefully prepared the dough and mixed in sweet red beans. The result is a delicious treat with a perfect blend of flavors and textures.
If you have smooth red bean paste available, you can use it as a filling instead. After preparing the mochi dough, check out my mango mochi recipe for instructions on how to wrap the filling.
This way, each bite of the mochi will be filled with rich red bean paste, providing a more indulgent and satisfying flavor experience.
Ingredients:
- 150g glutinous rice flour
- 15g corn starch
- 30g white sugar
- 8g matcha powder
- 230g milk
- 50g of sweet red bean paste (I use homemade sweet red bean)
- 15g butter
- Cooked glutinous rice flour for dusting
Instructions:
Mix the Ingredients:
- In a large mixing bowl, combine 150g of glutinous rice flour, 15g of corn starch, 30g of white sugar, and 8g of matcha powder.
- Gradually add 230g of milk to the dry mixture, stirring constantly to prevent lumps. Once combined, the mixture should be smooth and uniform.
Cook the Mixture:
- Pour the mixture through a fine-mesh strainer into a non-stick pan to remove any lumps and achieve a smooth batter.
- Add 15g of butter to the mixture in the pan and heat on low heat.Cook the mixture slowly, stirring constantly with a spatula to prevent sticking. Continue to stir until the mixture thickens and forms a cohesive dough.
Cool and Knead the Dough:
- Remove the dough from the heat and let it cool slightly. Once it is cool enough to handle, begin to stretch and pull the dough by hand until it becomes smooth and elastic. This process will help develop the desired texture of the mochi.
Incorporate the Sweet Red Beans:
- Place the dough into a container. I put the dough back into the pan. Add 50g of sweet red beans to the dough, kneading them in evenly. Then, continue to stretch and pull the dough to ensure the beans are well distributed.
Form the Mochi:
- Sprinkle some cooked glutinous rice flour on the dough and on a clean surface to prevent sticking. Place the dough on the floured surface and use a scraper to cut it into bite-sized pieces. Your matcha red bean mochi is now ready to enjoy!
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