Strawberry Mochi with Bean Paste
Ingredients
Mochi
- 1 1/2 cups glutinous rice flour
- 1/4 cup sugar
- 1 cup water
- 1/3 cup cornstarch
- 12 fresh strawberries
- 2 tsp mix of Beet and Hibiscus flower supercolour powder
Bean paste
- 2 canned white kidney beans (skin removed)
- 1/4 cup sugar
- 3 tbsp rice malt syrup
Preparation
Bean paste
Press the beans with a spatula through a fine strainer to get the smoothest texture.
Transfer the paste to a pan.
Add sugar and use low heat to simmer out excess water, keeping stirring.
As the paste heats and sugar dissolves, it will become loose.
Add rice syrup and continue stirring all around so that steam gets out and the paste thickens again.
Continue cooking until water has evaporated, about 10 minutes.
Turn off the heat and allow to cool down.
Flatten the paste and wrap tightly in plastic wrap.
Mochi
Combine the rice flour and sugar in a microwave-safe mixing bowl.
Add in water and mix until combined.
Put the bowl into a microwave and heat it up for 1 minute.
Take the bowl out and stir the mixture with a heatproof spatula.
Put the bowl back into the microwave and heat it up for 1 minute.
Remove the bowl from the microwave and keep stirring with the heatproof spatula.
Put the bowl back into the microwave and heat it up for 30 seconds.
Add the dissolved supercolour powder and keep stirring until it thickens and comes together into one smooth mixture.
Flour work surface with cornstarch and put the mochi on top.
Cut the mochi into 12 pieces.
Flatten the mochi into a circle, using more cornstarch if needed.
Wrap the strawberries with bean paste.
Put some starch on hands.
Place the flattened mochi dough and put the covered strawberry on top of it with the tip facing down.
Wrap it by pinching the bottom closed.
