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It's spring cleaning in our house!
God it's crazy how much stuff one can keep or store! We are no exception. I'm not organized like Martha Stewart is, but once in a while I got the urge to organize, de-clutter, give to charities or sell (One man's junk is an other man treasure!). The kitchen is also the theater of my de-cluttering operations! While digging into all the accumulated edibles I found glutinous rice flour and some Azuki (red beans paste). In a second I was baking mochis, those little glutinous rice-based Japanese delicacy. When filled they are called daifuku mochis.
My mochis' recipe was published on La vie in English back in March 2008 at the time of cherry blossom and where I also told you a little bit more about my almost 4 years in California.
Ingredients (24 pcs):
½ cup dried peeled mung beans or Azuki (red beans paste)
1 cup water
½ cup raw or caster sugar
1 tbsp vegetable oil 100g sweet potato, peeled and steamed
Pinch of salt
2 cup glutinous rice flour
½ cup cornstarch
3-4 tbsp condensed milk
1 cup & 1 tbsp hot water
1 tbsp vegetable oil
Food coloring (optional)
1 cup coconut flakes
- Filling: Rinse the mung beans and discard any residual peels. Combine beans with water and bring to boil. Cover and let it simmer over low heat, stir occasionally until all water is absorbed by the beans. It can also be cooked in the microwave using a microwave rice cooker as if cooking rice.
- Combine cooked mung beans, sugar, oil, sweet potato and salt in a food processor. Blend all ingredients to form smooth paste. Remove paste from food processor, divide and shape paste into 24 small balls. Keep in refrigerator until ready to assemble.
- Mochi: In a large mixing bowl, mix together glutinous rice flour and cornstarch. Pour in boiling hot water and stir rapidly to mix. Add in condensed milk and oil, mix well and knead to form a soft dough. Divide and shape dough into 24 small balls. Cover with damp cloth until ready to assemble.
- Assemble: Take a dough ball, make a deep impression with thumb (like a well) and place a filling ball in the middle. Bring all edges together and pinch to seal. Roll it around with palms to smooth out the edges and form a ball.
- Steam mochi balls over medium heat for 10 minutes. OR drop them into a pot of boiling water (medium heat), once they floated on the surface remove it with a spoon. I used boiling method, find it easier.
- Roll cooked mochi balls in the coconut flakes while they are still hot. Ready to serve.
Other pink recipes:
Pink mousse video
Quinoa mixed berry muffins
Lamb shoulder chops with pomegranate