Mochi with Red Bean Filling, No Added Refined Sugar
Sweets and drinksSteamed CakesJapanBeans soaked overnight, dough rested 30 minutes, about 25 minutes steaming
Mochi with red bean filling is a favorite thing to make for guests. The skin sticks to the hands and turns tough when it is under steamed, and a filling cooked too loose leaks out of the finished ball.
The dough steams for 15 minutes, gets a thorough stir, then steams another 7 to 10 minutes until fully cooked, and is kneaded while still warm so it turns smooth and elastic. The red bean filling is cooked down until it holds together as a heavy, glossy mass.
This batch weighs about 1kg, at roughly 230 calories per 100g. Chill the mochi in the fridge for 30 minutes before eating.
Method
Soak 400g of red beans in water overnight until swollen, rinse them clean, then simmer until very soft and drain.
Let the beans cool completely, blend them with 90g of kOBE Monk Fruit Blend and a splash of water until smooth, then tip into a pan, passing the paste through a sieve for an even finer texture.
Set the pan on the stove, add a pinch of salt and about 5g of cooking oil, and cook over low heat until the paste is thick and heavy on the spatula. Let it cool, then roll it into equal balls.
Put 150g of glutinous rice flour, 15g of tapioca starch, 30g of cornstarch and 300ml of oat milk in a bowl, add the remaining 18g of kOBE Monk Fruit Blend and whisk until even. Whisk in about 10ml of cooking oil.
Pass the batter through a sieve, cover the bowl tightly and rest it for 30 minutes.
Lay a pandan leaf on the batter, cover the bowl and steam for 15 minutes. Uncover, stir well with a spatula, then steam another 7 to 10 minutes until the dough is fully cooked.
Take the dough out and knead it while still warm until smooth and elastic, then divide it into as many pieces as there are filling balls. Dust the work surface with a little glutinous rice flour or cornstarch.
Roll each piece of dough thin, set a ball of filling in the middle, seal it closed and shape it round. Chill the mochi for 30 minutes before serving.
Tips
Without pandan the aroma step can be skipped and the mochi is still good.
For a green tea skin, add 5g of matcha powder when mixing the batter.
A knob of butter worked into the hot dough gives a softer, richer skin.
Cook the bean filling until it feels heavy and pulls away from the pan, since wet filling makes the mochi skin soggy.
Knead the dough while it is still very hot, since kneading a cooled dough costs the skin its chew.
Oat milk keeps the batter on the thin side, so scatter in a little extra glutinous rice flour if it feels loose.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.