Matcha Strawberry Red Bean Mochi
Ingredients
- red bean paste ⠀
- 1 cup red bean, soaked overnight ⠀
- 3 cups water ⠀
- 1/4 cup vegan sugar⠀
- matcha mochi ⠀
- 1 1/2 cups glutinous rice flour ⠀
- 1/4 cup vegan sugar⠀
- 2 tsp matcha powder ⠀
- 1 cup water ⠀
- 1/3 cup cornstarch⠀
- 12 fresh strawberries⠀
Preparation
Drain soaked red beans, add water in a pot along with the beans. Cook beans until soft. About 1 hour. Smash beans with a spatula. Add in sugar and heat over low to cook off extra water until form a paste texture. Keep stirring during the process. Transfer beans paste to a food processor and process until smooth. Wrap with plastic wrap and keep in the fridge for 2 hours before using.⠀
Combine the rice flour, matcha powder, sugar in a microwave safe mixing bowl. Whisk it well. Add in water and mix until combined.⠀ Put the bowl into a microwave, heat it up for 1 minute. Take the bowl out and stir the mixture around with a heatproof spatula. Back into the microwave and heat it up for 1 min. Remove the bowl from the microwave. Keep stirring with the heatproof spatula, until it thickens and comes together into one smooth.⠀
Lightly flour work surface with cornstarch. Put the mochi on top (Put some starch on your hands to prevent sticking) Cut the mochi into 12 pieces. Flatten the mochi into a circle. (Feel free to use more corn flour if needed).⠀
Wrap the strawberries with red bean. ⠀
Put some starch on hands. Then place flatten mochi dough and put the covered strawberry on top of it (with the tip facing down) Wrap it with pinching the bottom closed.⠀
Enjoy