If you’re a fan of chewy, crispy treats with a sweet filling, you’ll love these pan-fried red bean mochi. The crispy sesame exterior with the soft, warm red bean paste inside makes them perfect for snacking or as a delightful dessert. I highly recommend giving this a try!
Pan-Fried Red Bean Mochi: A Crispy, Chewy Delight
There’s something incredibly satisfying about biting into a piece of pan-fried red bean mochi.
The exterior is golden and crispy, while the inside remains soft, chewy, and delightfully sticky.
I’ve previously shared a recipe for Red Bean Sticky Rice Cake, which has a similar texture.
However, in this Pan-Fried Red Bean Mochi recipe, I’ve added all-purpose flour to improve the structure while keeping the mochi soft and pliable.
This small tweak makes the dough easier to handle and results in a balanced texture—chewy yet not too sticky.
The Magic of Glutinous Rice Flour
The key ingredient in mochi is glutinous rice flour. Don’t let the name fool you—despite the word “glutinous,” this flour is actually gluten-free. It’s the secret behind mochi’s signature chewy texture and is used in a variety of mochi-based treats, such as:
Glutinous rice flour is incredibly versatile and forms the foundation of countless delicious desserts.
The Boiled Water Dough Method
For this recipe, I use the boiled water dough method, which involves mixing the glutinous rice flour with just-boiled water. This technique is commonly used in making certain types of dough, especially for dishes that require a soft, chewy texture. Here’s why it works so well:
The hot water causes the starch in the glutinous rice flour to gelatinize, giving the dough excellent elasticity and making it easier to shape.
The result is a dough that’s smooth, pliable, and perfect for creating mochi with that signature soft, chewy bite.
This method is also used in other traditional dishes, such as:
Endless Filling Possibilities
One of the things I love most about mochi is its versatility when it comes to fillings. While red bean paste (if time permits, I highly recommend homemade red bean paste) is a classic choice, there are so many other delicious options to explore. Here are a few ideas:
Ingredients:
- 150g glutinous rice flour
- 25g all-purpose flour
- 200ml boiling water
- 200g red bean paste
- Roasted sesame seeds, as needed
- Cooking oil, as needed
Instructions:
Prepare the dough:
In a large bowl, mix 150g glutinous rice flour and 25g all-purpose flour. Stir well to combine. Gradually add 200ml boiling water while stirring quickly with chopsticks.
Continue stirring until the mixture forms a fluffy texture. Be sure to pour the boiling water slowly to ensure even heat distribution. Once the mixture cools slightly, knead it with your hands to form a smooth dough.
Prepare the filling:
Sprinkle some dry flour onto the work surface to prevent sticking. Take the red bean paste and roll it into a long log of even thickness.
Cut the log into 7 equal pieces, about 2-3cm in diameter. Roll each piece into a small ball and set them aside.
Shape the mochi:
Dust your work surface with dry flour again and knead the dough slightly. Roll it into a log and cut it into 7 equal pieces.
Take a small portion of dough and press it into a small bowl shape, with the center slightly thinner and the edges a bit thicker.
Place a red bean paste ball in the center and fold the dough around the filling, sealing the edges tightly. Roll the dough into a ball and flatten it into a disc shape.
Coat with sesame seeds:
Spray the mochi with water on one side, then coat that side with sesame seeds.
Repeat the process with the remaining pieces of dough and filling.
Pan-fry the mochi:
Heat a small amount of cooking oil in a flat-bottomed pan over low heat. Place the sesame-coated mochi into the pan with the sesame side facing down.
Fry over medium-low heat, avoiding flipping frequently.
Once the bottom turns golden and crispy, gently flip it over. Continue frying until both sides are golden and puffed up, about 5-8 minutes, depending on the heat level and thickness of the mochi. Adjust the time to avoid burning.
Pan-Fried Red Bean Mochi
Ingredients
- 150 g glutinous rice flour
- 25 g all-purpose flour
- 200 ml boiling water
- 200 g red bean paste
- Roasted sesame seeds as needed
- Cooking oil as needed
Instructions
Prepare the dough:
- In a large bowl, mix 150g glutinous rice flour and 25g all-purpose flour. Stir well to combine. Gradually add 200ml boiling water while stirring quickly with chopsticks.
- Continue stirring until the mixture forms a fluffy texture. Be sure to pour the boiling water slowly to ensure even heat distribution. Once the mixture cools slightly, knead it with your hands to form a smooth dough.
Prepare the filling:
- Sprinkle some dry flour onto the work surface to prevent sticking. Take the red bean paste and roll it into a long log of even thickness.
- Cut the log into 7 equal pieces, about 2-3cm in diameter. Roll each piece into a small ball and set them aside.
Shape the mochi:
- Dust your work surface with dry flour again and knead the dough slightly. Roll it into a log and cut it into 7 equal pieces.
- Take a small portion of dough and press it into a small bowl shape, with the center slightly thinner and the edges a bit thicker.
- Place a red bean paste ball in the center and fold the dough around the filling, sealing the edges tightly. Roll the dough into a ball and flatten it into a disc shape.
Coat with sesame seeds:
- Spray the mochi with water on one side, then coat that side with sesame seeds.
- Repeat the process with the remaining pieces of dough and filling.
Pan-fry the mochi:
- Heat a small amount of cooking oil in a flat-bottomed pan over low heat. Place the sesame-coated mochi into the pan with the sesame side facing down.
- Fry over medium-low heat, avoiding flipping frequently.
- Once the bottom turns golden and crispy, gently flip it over. Continue frying until both sides are golden and puffed up, about 5-8 minutes, depending on the heat level and thickness of the mochi. Adjust the time to avoid burning.
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