Does anyone have a recipe for the Japanese dessert Mochi? I love it but I can single find the sort that's filled beside ice cream. I'd approaching to make the benign filled near red bean paste. Any give a hand is appreciated, thanks.
Answers:
This is what I experimented next to when I made mochi.
1 box of rice flour (mochiko)
3 cups water
powdered sugar, perchance ~1/4 cup and more for dusting
1 can of red bean paste
flour, ~1 cup.
From the box instructions (mochi base):
Mix flour and sea in full-size bowl until smooth. Cover and microwave 5 minutes on high power. Remove and mix ably. Return to oven and cook 5 more minutes. Remove.
Then I added the sugar and stirred it in a short time at a time. Wait for the mixture to cool before handling it, because it will be really hot. Taste some of it to get the sweetness you want. Make a mixture of flour and rather powdered sugar for dusting (more flour than sugar). Then use a spoon to scoop a bit of the bottom mixture and then put some red bean soft mass on it. then roll it into the flour and powdered sugar. The flour and sugar will dissolve if the mochi platform isn't cold enough, so you should really hang around a while for the thing to cool until that time handling. You can freeze the red bean paste into small spoonfuls until that time you make the mochi so that the stick will not spill out when you spoon it on the mochi base.
I've simply honestly made this once before, so I hope this help.
INGREDIENTS
1/2 cup unsalted butter, melted
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean stick
DIRECTIONS
Preheat oven to 350 degrees F (175 degree C). Grease a 9-inch Bundt pan or a 9x13 inch baking vessel.
In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir within the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean blend by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
Bake for 1 hour and 10 minutes within the preheated oven, or until cake springs back when insubstantially touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled formerly unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this terribly rich cake at room temperature or slightly warm.
Variation
This cake can be baked without the sweetened red bean smooth mixture. Instead, sweet red bean sauce (which is whole red beans surrounded by a sweet syrup, is usually used in Asia over grated rime to make a dessert, and is around in cans) can be served contained by a dollop on top, or to the side, of each slice of cake.
Danishfruitcake's answer is so right on, I give it a thumbs up.. the Japanese call this mochi recipe Monju. I haven't have this in YEARS - oh, so angelic!! ENJOY, Lttle Girl Blue.
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Answers:
This is what I experimented next to when I made mochi.
1 box of rice flour (mochiko)
3 cups water
powdered sugar, perchance ~1/4 cup and more for dusting
1 can of red bean paste
flour, ~1 cup.
From the box instructions (mochi base):
Mix flour and sea in full-size bowl until smooth. Cover and microwave 5 minutes on high power. Remove and mix ably. Return to oven and cook 5 more minutes. Remove.
Then I added the sugar and stirred it in a short time at a time. Wait for the mixture to cool before handling it, because it will be really hot. Taste some of it to get the sweetness you want. Make a mixture of flour and rather powdered sugar for dusting (more flour than sugar). Then use a spoon to scoop a bit of the bottom mixture and then put some red bean soft mass on it. then roll it into the flour and powdered sugar. The flour and sugar will dissolve if the mochi platform isn't cold enough, so you should really hang around a while for the thing to cool until that time handling. You can freeze the red bean paste into small spoonfuls until that time you make the mochi so that the stick will not spill out when you spoon it on the mochi base.
I've simply honestly made this once before, so I hope this help.
INGREDIENTS
1/2 cup unsalted butter, melted
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean stick
DIRECTIONS
Preheat oven to 350 degrees F (175 degree C). Grease a 9-inch Bundt pan or a 9x13 inch baking vessel.
In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir within the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean blend by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
Bake for 1 hour and 10 minutes within the preheated oven, or until cake springs back when insubstantially touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled formerly unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this terribly rich cake at room temperature or slightly warm.
Variation
This cake can be baked without the sweetened red bean smooth mixture. Instead, sweet red bean sauce (which is whole red beans surrounded by a sweet syrup, is usually used in Asia over grated rime to make a dessert, and is around in cans) can be served contained by a dollop on top, or to the side, of each slice of cake.
Danishfruitcake's answer is so right on, I give it a thumbs up.. the Japanese call this mochi recipe Monju. I haven't have this in YEARS - oh, so angelic!! ENJOY, Lttle Girl Blue.
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