Mochi in bean paste
By WaltonLesch
Ingredients: glutinous rice flour
Recipe Recommendations
- glutinous rice flour appropriate amount
- red bean paste appropriate amount
- corn starch appropriate amount
- qingshui appropriate amount
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for Mochi in bean paste
1
Glutinous rice flour and corn starch (ratio of 2.5:1), place in a container.
2
Add appropriate amount of water and stir to form a slurry. The amount of water is adjusted according to the taste you like. Mine is relatively sparse.
3
Put the mixed paste on the pan and steam, steam for 10 minutes on high heat, and change to medium to medium heat for another 10 minutes. After steaming, stir and cool.
4
During the cooling process, take another appropriate amount of glutinous rice flour and stir fry over low heat to create the fragrance, and the color turns slightly yellow.
5
Sprinkle part of the fried glutinous rice flour evenly on the chopping board, and place the cooled glutinous rice balls on to prevent sticking.
6
Take a small piece of glutinous rice ball and press it into a cake shape, wrap it in the bean paste ball and knead it round, and roll it in cooked glutinous rice flour. Serve.