Red Bean Mochi
This delicious soft and chewy red bean mochi is a perfect Chinese snack for your whole family to enjoy as an afternoon tea.
Ingredients
- 125 g glutinous rice flour
- 35 g corn starch
- 30 g icing sugar - sifted
- 30 g corn oil
- 200 g fresh milk or water
- 375 g red bean paste
Instructions
- In a bowl add glutinous rice flour, cornstarch, icing sugar together and stir well.
- Pour in corn oil and fresh milk. Stir well mixture till lump free and strain mixture into a greased (corn oil) steaming plate.
- Cover plate with cling warp and prick some holes with a skewer to release hot air.
- Place plate inside steamer under boiling water and steam at high heat for about 30 minutes.
- To check whether the dough is cooked by poking the center with a chopstick making sure the center is not raw or wet.
- Grease some oil in a plastic bag and place hot dough inside. Then knead hot dough to and forth for about 8 - 10 minutes till becomes soft and smooth texture, set aside to cool.
- Divide red bean paste into 15 portions, 25 grams each and roll into balls.
- Divide dough into 15 round balls, about 25 grams each. Flatten the dough with a scraper and wrap in red bean paste. Then coat with desiccated coconut. Enjoy! Best eaten within one day.
Notes
- Wear a pair of disposable plastic gloves and place a plastic sheet on the tabletop to handle the sticky dough.
- You'll find the red bean mochi a little chewier but not that soft if they are kept in an airtight container at room temperature for a day. Best eaten within one day.
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